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Applications now being taken for 4-H ham project By Tony Rose Adair Co., KY Extension Agent Adair County 4-H is now taking applications to participate in the 4-H Country Ham Project. This project is open to all youth ages 9-18 in Adair County. The registration deadline is December 1, 2010. There is a $55.00 registration fee that covers all the cost of the project. Adair County 4-H now has its own ham house so we do all the curing in Adair County. If this sounds like a project you would like to participate in contact the Adair County Cooperative Extension Service located at 409 Fairground Street to get an application. Our phone number is (270) 384-2317. We are limited to the number of youth who can participate so it will be first come first serve. Any questions about the project just contact us and we will be happy to answer them. To learn more about the 4-H ham project continue to read the article. A Kentucky 4-H tradition is the country ham project. For eight months, 4-H members throughout the state prepare their hams for the state fair competition. The country ham curing contest is just one of many educational and character building programs 4-H offers that doesn't require youth or their families to own considerable amounts of acreage, livestock or have a background in agriculture. For the 2010 season, 600 youth from 52 Kentucky counties participated, a far cry from the 35 original 4-H'ers in 1998. Counties east of Interstate 65 will put their hams in cure in January at a county office, working closely with professional curers Finchville Farms. Most work in county groups, so a county like Woodford for example, will have three or four counties working with them and will store their hams at the Woodford County ham house. Counties west of I-65 will work with professional ham curers, including Scotts Hams, Broadbents B&B Foods, Harper's Country Hams, Miller's Country Hams, Meachum's Hams or Clifty Farms, to put their hams in cure in January, February or early March. Hams east of I-65 are not smoked, while hams west of I-65 are smoked. At the fair, hams are judged by producers and meat buyers. The hams are divided into two different categories, smoked and non-smoked, and by the age of the youth. Hams are judged on aroma, lean to fat ratio and shape, but this is only 40 percent of the youth's entire score. Youth must also present a five to seven minute speech about a topic related to the ham curing process, which counts for 60 percent of the score. The benefits of the program are many. Youth develop persistence and responsibility during the eight months they cure the hams. They learn to appreciate the value that is added to raw commodities. While the project lasts eight months, most of the time is devoted to letting the ham age. Youth are responsible for washing, trimming and applying curing mix to the ham. Most use pre-made cure mix from a local country ham producer or a county 4-H agent for youth development. A second washing and curing application is done in either March or April, and final preparations for the state fair are done in August. In addition to curing the hams, youth must complete six hours of training in the livestock certification program before the state fair to be eligible to submit a ham to the contest. During this training, 4-H'ers learn the history of country ham production, the country ham industry and criteria judges look for in a prize-winning ham. This wonderful hands-on project offers youth a chance to learn a skill and do their own work. Members do not need any special knowledge because they are taught everything along the way. This is an opportunity to show youth that persistence and care pays many dividends. Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. This story was posted on 2010-11-07 20:27:07
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