Bedford, the Master Distiller at Jack Daniel's, has a
farm right outside Lynchburg where he raises cattle. One
of his hobbies on the farm is to cure and
smoke his own country hams.
Jimmy Bedford's Country Ham
Soak the ham overnight in a large pot or lard
stand. Clean the ham thoroughly with a stiff brush to
remove the mold. Cut off the hock. Place ham in a large
cooking pot or lard stand and cover with fresh water.
Bring water to a boil and simmer 45 minutes to an hour.
Remove from heat and wrap the covered lard stand with
blankets to keep it warm. Leave the ham alone for 24
hours. Remove from broth; bone and skin the ham. You'll
know the ham is ready because the bone will feel loose
and should come right out. Press the deboned ham all
back together. Wrap with plastic wrap and refrigerate.
The next day the ham will be really easy to slice.
Jimmy cooks his hams outside in
the barn over a propane burner. His wife Emily just
doesn't like him messing up her kitchen.