Country Ham

Jimmy 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.

Cooking 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.