Stopped in at Benton’s in Madisonville, Tennessee the other day to procure a country ham for the upcoming “Celebrate The Classic Cuisine of Eastern Tennessee” food party we’re throwing.

Pictured in all its glory is a 17 month old, smoked, dry-cured beauty that brought a tear to this ol country hoss’s eye.

Here’s how to breathe life into an aged country ham http://www.scrumptiouschef.com/food/2009/11/20/How-To-Breathe-Life-Into-A-Cured-Country-Ham

423-442-5003

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