t This product is guaranteed. You will receive a complete refund or replacement on any unsatisfactory purchase KEENE'S PREMIUM COUNTRY HAM that is returned to us within 30 days. 401 GLENWOOD DRIVE BARDSTOWN, KY 40004 OFFICE: 502-348-3594 FAX: 502-653-8179 kyg.co/Ham FACTS ABOUT COUNTRY CURED MEATS PLEASE READ CAREFULLY It is normal and an indication of proper aging for a country ham or bacon to mold. Mold may be removed at any time by washing with warm water and a brush. Whole hams need no refrigeration. They will not continue to age property if refrigerated. Hang them in a dry place free from insects and rodents. A genuine country cured ham will be several months old if left to properly age. During this aging process, the ham will lose 25% of its original weight. Salt is the basic curing ingredient that is used to preserve the meat during the aging process. For anyone who is familiar with true country ham the resulting taste and flavor of this ham is delicious. CAUTION-We caution a newcomer to country ham, however, do expect this meat to have a more salty and dry taste than a piece of fresh ham only a few days old. Country ham can be very easily ruined by improper preparation. We recommend that the enclosed instructions be closely adhered to. At approximately 10 months of age some (not all) country hams form white streaks through the meat that appear as white specks in the meat after it is sliced. These are in no way harmful to eat and are only an indication of a properly aged country ham. SUGGESTED METHODS OF PREPARATIONS MAKING RED EYE GRAVY Our latest method of preparing ham that 1. Pour excess grease from the skillet. replaces old boiling method. 2. Add a little water or coffee. 3. Stir and bring to a boil. 1. Soak old hams in water overnight before boiling. 2. Wash ham thoroughly with warm water, using bristle brush. KEEPING THE HAM AFTER IT IS SLICED: 3. Place ham in lard can or similar container that has a tight lid. 1. It is most economical to have the entire ham sliced on an electric saw when ham 4. Put enough water in can to completely submerge ham. is to be fried or boiled. 5. Boil ham one hour for each pound of ham. (Note: Slightly less for smaller 2. Take each slice and cover lightly on both sides with lard or shortening. Put as many slices in one package as desired. hams, fourteen pounds and under) 3. Wrap tightly in aluminum foil and put in refrigerator until needed. 6. Place lid on container and wrap the container with ham in a good insulation BAKING COUNTRY HAM: material such as blankets or old coats. Proper insulation is important to retain heat as long as possible. (Note: DO NOT drain the water off the ham) 1. Soak old hams in water overnight before baking. 7. Leave insulation around ham and container for 24 hours. 2. Remove hock, scrub ham thoroughly with stiff brush and warm water. 3. Place ham, skin side up, in deep open roaster. Add water to within two inches of 8. The ham can then be taken out and is ready to eat. The bone can be top of pan and add about a cup of sorghum, honey, or brown sugar. removed and the ham tied together with a string before slicing or the bone 4. Insert meat thermometer. Cook slowly (about 250 degrees) so that the ham will can be left in for slicing. simmer but not boil. Ham will be done when thermometer reaches 175 degrees. If thermometer is not used, cook approximately 20 minutes per pound of ham. INSTRUCTIONS FOR FRYING: 5. Remove skin and allow to cool in the liquid in which it was cooked. 1. Slice the ham slices about 3/8 inch thick. 6. After ham is cool, remove from liquid and cover with paste made of brown sugar moistened with vinegar. Ham may be stuck with cloves (optional) 2. Do not trim any excess fat from the slices unit after frying. 7. Place under broiler or in hot over until sugar is melted. 3. Fry in large skillet adding once cup of coffee before the ham starts to 8. Serve hot or cold. Cut slices thin and perpendicular to the bone starting at the fry. Let boil 4-5 minutes. Pour off coffee leaving a few tablespoons to hock end. be used in making red eye gravy. Fry in normal manner. Note: If you do not have a roaster large, enough for the ham it may be cooked 4. Place lean part of ham way from the hottest point of skillet on top of stove in 50 lb lard can. 5. Fry slowly. Turn slices frequently. Note: Grind leftovers of your baked ham and use in sandwiches- scrambled eggs- bean soup- scalloped ham- and in salads. Keep ground ham refrigerated. 6. Do not fry too fast. Do not over-fry. Note: Country hams are delicious and may be served at any meal. Country hams 7. For mild flavor or if ham seems too salty, soak slices in lukewarm water for make an ideal gift at Christmas, Easter, or Birthdays. 30 minutes before frying. .