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    Country Ham Workshop


    Thursday, Jan. 30, 2020, 6:30 p.m. to 8 p.m.


    203 Cedar Street, Hermitage MO map...


    The Hickory County University of Missouri Extension is holding a country cured ham workshop for youth and adults. Before refrigeration many Missourians cured hams and pork bellies as a method of preserving food. Country cured hams are not cooked, just preserved, the combination of salt, sugar and other spices preserves the meat without refrigeration. Country cured hams may bring back fond memories for older people but may be an acquired taste for younger people. Smoke houses were a common fixture on many farms and rurual homes prior to refrigeration. The smoke houses were not used to actually cook the meat but to give the preserved hams a smoke flavor. Ham selection and the correct amount of cure applied is key to your success when curing hams. That is why the Hickory County MU Extension is offering a “Country Cured Ham Workshop”. Those attending will learn how the curing and aging process works, in addition participants will learn how to smoke and prepare a country cured ham for exhibition or a meal. Many youth have opportunities to exhibit cured hams at local, district and state fairs during the summer. A country cured ham makes an excellent 4-H/FFA project and a great meal for everyone.


    To register for the class, or for more details, contact the Hickory County Extension office at 417 745 6767 or visit the office in person. We can also be contacted by email at
    No walk ins will be allowed as hams and materials to process must be purchased well in advance of the class.



    Class size:


    Event full:



    The $45.00 fee will cover all materials need to produce a cured ham. Everyone in the class will take home a ham ready to be hung and cured.


    William Halleran,
    MU Extension in Hickory County
    phone: 417-745-6767

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