FINEST COUNTRY HAMS IN KENTUCKY

CO-LOCATED WITH GUNTOWN MOUNTAIN AND ONYX CAVE

AT THE I-65 INTERCHANGE (EXIT 53)

Phone: 270-773-3530

The Smith’s Country Store has been a legend in the Mammoth Cave area since 1906. The colorful, folksy store sells delicious Kentucky Cured Country Hams, Bacon, and the area’s famous “Smoked Sausage.” Also available is a wide variety of delightful, homemade jams, jellies and relishes. Visitors can shop from a large selection of gifts and many beautifully handcrafted items. When you’re in the area, stop in and take home a little bit of Kentucky!

OPEN YEAR ‘ROUND

We offer the highest quality at the most reasonable prices available. We invite you to give us a call at 270-773-3530 to order any of these items. If you prefer, you can also complete a form and mail or fax us your order. Our fax number is 270-773-5176.

Country Ham

13-16 pounds

$2.69/lb.

Slab Bacon

$4.39/lb.

Smoked Country Sausage

2 lb (+/-) Bag

$9.95

We Accept Visa, MasterCard & ship UPS

Call, write, or fax us today to have our top-quality products delivered right to your door – or to that special person who deserves only the best.

PHONE: 270-773-3530 FAX: 270-773-5176

P.O. Box 236, Cave City, KY 42127

e-mail: ham@scrtc.com

Check out our FREE SPECIAL RECIPES.

Prepare your country ham the way you’ve had it in fine country restaurants!

Country ham is some of the finest eatin’ in the world – if it’s fixed right. Well, just to help you fix it right, we’re giving you basic instructions for preparing the ham and a couple of our favorite recipes for glazes. They aren’t hard, but they sure are good!

BAKED COUNTRY HAM RECIPE

SET OVEN AT 325 DEGREES—PLACE HAM, FAT SIDE UP, IN SHALLOW PAN. PUT A SMALL AMOUNT OF WATER IN BOTTOM OF PAN—-THEN COVER WITH ALUMINUM FOIL. BAKE 18 TO 19 MINUTES PER POUND. ABOUT A HALF HOUR BEFORE HAM IS DONE, TAKE OUT OF OVEN AND REMOVE FAT DRIPPINGS FROM PAN. THEN REMOVE EXTRA FAT AND SKIN FROM HAM AND PUT ON GLAZE (CHOOSE ONE BELOW). BAKE 30 MINUTES MORE AFTER GLAZE IS ON.

GLAZE #1

1 CUP BROWN SUGAR

1 TEASPOON DRY MUSTARD

2 OR 3 TABLESPOONS OF HAM DRIPPINGS

MIX AND PUT ON HAM. BASTE 2 OR 3 TIMES WHILE BAKING.

GLAZE #2

1 CUP OF BROWN SUGAR

1 CAN OF CRUSHED PINEAPPLE

MIX AND PUT ON HAM AND BAKE HAM A WHILE LONGER.

SLICE AFTER IT HAS COOLED.

COUNTRY-FRIED HAM

CUT HAM SLICES ABOUT ONE-QUARTER INCH THICK AND PLACE IN SKILLET. COOK OVER MODERATE HEAT, TURNING OFTEN UNTIL THE HAM IS BROWN AND THE FAT IS CRISP. IF HAM IS TOO SALTY, FIRST SIMMER BRIEFLY IN WATER WITH COVER. TURN FREQUENTLY—–POUR OFF WATER AND FRY AS DIRECTED. SERVE WITH RED-EYE GRAVY (SEE BELOW), GRITS AND HOT BISCUITS.

RED EYE GRAVY

DRAIN OFF THE EXCESS FAT IN THE PAN AFTER THE HAM IS REMOVED. TO THE DRIPPINGS LEFT IN THE PAN, ADD A LITTLE WATER AND A TABLESPOON OF STRONG COFFEE, IF DESIRED. BRING TO A BOIL AND SERVE HOT.