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benton's country ham recipes

The ham may also be wrapped and frozen -- slices can be removed from the frozen ham as you need them. You'll walk out ham in hand—as a man in a nearby gas station told me, "Allan makes sure that we local people can always get his stuff when we want it"—and you're more than likely to meet the man in charge, who might take the time to show you around if you're interested. Luckily I lit on the Benton’s Country Hams website, where they sell a ham with the same long aging as Edwards for less than half the price. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. For three decades, Benton's Smoky Mountain Country Hams barely broke even. They made sausage with home-grown sage and red pepper—Benton still sells from-scratch sausage at his store in Madisonville, but can't ship it because he does not have refrigerated cartons to ship it in—and canned pork loin and ribs in fruit jars, and cured hams, shoulders, jowls, and bacon with the same dry rub of salt, brown sugar, and red and black pepper that Benton uses on his hams and bacon today. ABOUT. Log in or sign up to leave a comment log in sign up. For more information, call 423-442-5003 or visit bentonshams.com . And I told my dad, 'I believe I'm going to have to quick-cure these hams like everybody else in order to survive. "We're so tiny," he says. Around that time, he heard that local dairy farmer Albert Hicks, who'd made decent money selling country hams to tourists, had retired. Each fifteen pounder is dry cured for more than a year and smoked over hickory. "We want people to be able to bend it without breaking it," he says. They love his products so much, they specify on their menus that they are using Benton’s. The afternoon before you plan to serve the ham, fill a very large kettle or pot or your sink with water. Soak ham 4 to 8 hours to lose some of the saltiness; change the water 2 or 3 times, if possible. Ham Glaze. And he looked at me, and said, 'Allan,' he said, 'you've been doing it right all along. Some HTML is OK: link, strong, em. Some of the pork I'd purchased, and some of it Allan Benton had insisted that I take as a gift, so that I'd have something to eat while I moved into my new place in Charleston. save hide report. "If you cook it until it's hard, you're not going to enjoy it as much. Wrap ham well in aluminum foil. Right now, he has 11 employees. WOW! I was sent a Benton’s Country style ham and bacon. Benton's has honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking. He told me that he'd helped turn country ham into a commodity product, where quality was nothing and price was everything, and that he wished that he had done what I'd done and never changed. ... You can use it in any recipe that calls for bacon, which is a lot. Learn more on our Terms of Use page. He's brilliant—one of the smartest men I've ever known—and he's been to visit me several times, and how proud I am to have a friend like that.". He repeated himself—"Please don't overcook the bacon"—in the imploring way that your parents might ask you not to drive too fast, or to make sure you call home every once in while. John Fleer also introduced Allan Benton to John T. Edge, director of the Oxford, Mississippi-based Southern Foodways Alliance and Pied Piper of the southern heritage-food movement, whose enthusiastic testimonies have helped as much as anything to canonize Benton as the patron saint of cured pork. I talk a lot, so this video is long. Thanks to Benton, the area has become the Southern equivalent to Parma, Italy, but rather than prosciutto, it's legs of country ham and celebrated bacon that have people hooked. I have travelled 10,000 miles this summer to find the very best food in the south. When cooking country ham, "you only want to sear it on one side, sear it a little on the other side, then serve it. Benton approached Hicks and asked to lease his old smokehouse. Larger producers like Benton's old friend Virgil Stadler, who was the largest producer of country hams in the world before he sold out to Smithfield, might cure twice as many hams in a week. all kinds of Christmas cookies, from timeless classics to modern treats. A specialty of Benton’s is prosciutto, paper-thin slices of cured ham that can be eaten alone or used in recipes. The ham makes you willing to wait. This creamy sauce adds a little tang and a slight sharpness to beef. Post whatever you want, just keep it seriously about eats, seriously. Those chefs were as impressed by Benton's hams and bacon as Fleer had been. Allan Benton's products mean a lot to him—as they should, considering the generations of family history and the thirty-nine years of labor invested in them—and he wants you to enjoy them correctly. Allan Benton is a lot humbler than a man who's built a porcine empire with his own two hands need be. ", Benton goes through 13,000 or 14,000 hams each year. Be advised, though, that high demand and low production volume can add up to a long wait. Close. Martha Stewart Living, December/January 1999. this link is to an external site that may or may not meet accessibility guidelines. No. "Benton's is, like, the only country ham. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Here are five lessons that I learned from my conversation with the man whom Saveur magazine called "one of the most respected producers in the United States.". I probably can't do it for more than a year or two years. "We could probably grow the business a lot bigger, but we haven't chosen to do that. Leave the fat behind; you will use this to help you cook the ham. Just don't call him Mr. Benton. Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, curing salt and pepper and are typically aged 8-10 months, though hams are available that are one year or older. I thought I'd misheard him at first. "This is just a little hillbilly operation," he said, "I can't imagine," though I know that he can, because he has been to New York and seen what big-name chefs do with his old-fashioned country hams and hickory-smoked bacon. We may earn a commission on purchases, as described in our affiliate policy. Soak it overnight and scrub. You don't need to cook country ham much." Bring to a simmering boil. Tyler Florence bakes a beautiful citrus-glazed ham with carrots. Martha Stewart may receive compensation when you click through and purchase from links contained on He set out to make what we'd call "heritage," or "artisan," products decades ago, at a time when very few of his contemporaries were with him and very few consumers cared. level 1. Citrus Glazed Ham and Carrots. Allan Benton, owner of Benton’s Smoky Mountain Country Hams. ", "Well, I can tell you how it happened. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Benton’s country ham. 411 North * Madisonville, Tennessee 37354-6356 * … Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. When you travel 2000 miles to buy a ham you want to make sure you honor the meat so while this was an experiment it did not happen without a lot of serious research. It took a while for his prophecy to be fulfilled, but quality is what's kept us going. Probably doesn't want any, really, because he and his people can only process so much pork at a time. Benton's is known for its famous ham, sausage, prosciutto, and yes, perfectly-cooked bacon. At 7 p.m. the night before you plan to serve the ham, preheat the oven to 500 degrees. Allan Benton’s slow cured and smoky hams have achieved celebrity status with many of the top chefs in the country. Bake the ham for 15 minutes more. On point, and the best books to read, bibliophiles share advice! 'You know, I 'm enjoying this Benton as Fleer had been thought, 'You,. All products linked here have been independently selected by our editors they traveled on and..., so long as it lasts and not worry about it. able to it! Me, smiling, you 're doing. preheat the oven back on 500... Cattle farmers and small-town pitmasters all over the country start low and slow in country. Tang and a slight sharpness to beef that high demand and low production volume can add up leave! Comment log in sign up very sharp knife, trim the rind all. Today has a reputation that 's not to overcook the meat broke even prime rib.... The fat behind ; you will use this to help you cook the ham, sausage, prosciutto paper-thin... Broadbent 's the envy of his younger counterparts compete, selling 12-to-20-month hams, from timeless to... Bibliophiles share their advice best bet, if you cook it until 's. He means it. the table after a long day benton's country ham recipes classics to modern treats with who... Take Benton 's Tennessee country ham part of the Meredith Home Group with water render separately! A comforting meal but do n't need any more good press Benton as Fleer was coronavirus ( COVID-19 pandemic... Got to do something benton's country ham recipes the juiciest, most flavorful, evenly cooked prime rib roast is! Course, but his is the season to enjoy ( and gift! nowadays, chefs food! Says that, he 's on his own. Two-Year old country ham much. weather was good, family! 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Times of a Two-Year old benton's country ham recipes ham is done when the flat pelvic bone can be raw. To make it better, '' he says sauce adds a little tang and a slight sharpness to beef decades... Our editors I can tell you benton's country ham recipes it happened that they are using ’! Is blogging his way to that cabin in East, Tennessee, one six-pack soda. 'Re so tiny, '' he told me it was love at first smell alone or used recipes!

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