benton's country ham recipes

"I've been doing this for 39 years, and let me tell you, 39 years ago no one was coming by to see me.". Benton approached Hicks and asked to lease his old smokehouse. 1lb of Benton's Country Ham. 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.". At 10 P.M., turn the oven back on to 500 degrees. [Photographs: Jed Portman]. Incorporating time, patience, and the traditional family recipe to produce a delicious product, these hams are hickory smoked, giving each ham a characteristic brown appearance and a rich, hickory smoked flavor. I talk a lot, so this video is long. 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.". PRODUCTS. Allan Benton, king. ... You can use it in any recipe that calls for bacon, which is a lot. Blackberry Farm hosts visiting chefs from all over the country. He persevered, and today has a reputation that's the envy of his younger counterparts. Learn more on our Terms of Use page. A few months later, Benton was having too good a time to quit. All Rights Reserved. And he looked at me, and said, 'Allan,' he said, 'you've been doing it right all along. I unbox the ham and bacon then cook and review the ham. Jed Portman is blogging his way to that cabin in East Tennessee, one six-pack of soda and barbecue platter at a time. Find more diners and dives from Off the Eaten Path. 'Tis the season to enjoy (and gift!) "David told me it was love at first smell. That's what they told me at Blackberry Farm, the luxury resort just up the highway from Benton's cinderblock office in Madisonville, Tennessee. Benton's Smoky Mountain Country Hams, from the highway. ", "And I walked up there to the office, and I sat down, and I said, 'I don't know how in the world, Virgil, I can drive back across that mountain and ever think that I can make a living doing what I'm doing.' These are the crispiest, most flavorful roast potatoes you'll ever make. Turn off the oven, but do not open the door. We reserve the right to delete off-topic or inflammatory comments. When making redeye gravy, trim the fat away from the ham and render it separately, so as not to overcook the meat. Benton's Smoky Mountain Country Hams are all aged at least one year, and his bacon is cured with a mixture of salt and brown sugar, aged at least 10 days, and smoked with intense, almost-burnt hickory from small wood-burning stoves. 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. They'd be saying, 'Can you sell me this product?'". Enter to Win $10,000 to Makeover Your Home! Benton's bacon should not be fried to a crisp. If you've ever let a paper-thin slice of 24-month aged Benton's ham dissolve on your tongue, you've been taught a valuable lesson in patience. Turn off the oven, but do not open the door. Using a very sharp knife, trim the rind and all the fat from the ham. I thought I'd misheard him at first. Simmer for 20-25 minutes per pound. save hide report. Around that time, he heard that local dairy farmer Albert Hicks, who'd made decent money selling country hams to tourists, had retired. Chang has been nearly as instrumental in spreading the gospel of Allan Benton as Fleer was. Benton’s country ham. Do not boil hard. From which platforms to use and the best books to read, bibliophiles share their advice. Why. Bake the ham for 15 minutes more. In 1973, and through the 1980s and '90s, Americans weren't interested in high-quality domestic hams. Broadbent's The ideal biscuit ham--not too dry, not too moist--ready for serving. Put into large cooking pot with skin side up. ", "We've never made it a goal to sell a lot of dry-cured ham or a lot of smoked bacon, but we've always made it a goal to sell exceptional-quality ham and bacon. The smoke hangs over the ham … The Life and Times of a Two-Year Old Country Ham . all kinds of Christmas cookies, from timeless classics to modern treats. He said, 'I wish I'd made it better, not more. 96% Upvoted. I’ll share with you a delicious recipe for an easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham… Remove ham from the oven, then remove the aluminum foil. "I'll know I've made it when people talk about my tonic the way they talk about his ham," said Brooks Reitz, GM at Charleston's FIG restaurant and creator of Jack Rudy tonic, during an interview last week. Leave the ham in the closed oven overnight. 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. It is generally 8-10 months old, but there are also those over 1 year old. Comments can take a minute to appear—please be patient! 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. © Copyright 2020 Meredith Corporation. Bring to a simmering boil. 411 North * Madisonville, Tennessee 37354-6356 * … Start timing after it begins to simmer. A full-fledged pork-curing facility, Benton’s has a storefront where customers can walk in and pick up a whole ham or a pound of bacon fresh from the smokehouse. All products linked here have been independently selected by our editors. Be advised, though, that high demand and low production volume can add up to a long wait. For more information, call 423-442-5003 or visit . Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. Some comments may be held for manual review. While the meat counter enjoys a steady trickle of customers, owner Allan Benton says most of his cured pork travels to restaurants and stores. 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. And without refrigeration, they had to process the meat quickly. The beautiful video below, "Benton Family Cure" by Jennifer Davick, captures exactly what it feels like inside Benton's Country Hams. Tom Colicchio was the first chef to take Benton's products back to New York. About Benton's Country ham. "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. He said he literally went to the phone in the basement there and called me to ask me if he could purchase my bacon for his new restaurant.". says Benton. Serve the ham warm or at room temperature; cut with a ham-slicing knife into very thin slivers. As I walked toward the door, Benton called something after me. 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.

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