The Curing Process

The curing process we use at Gatton Farms is older than the state of Kentucky. Early settlers who did not have refrigeration or other means of preserving food brought the process to this part of the country.  Today, we still take pride  in our "No Short Cuts" approach, which produces the unique old-fashioned taste, texture, and color of Father's Country Hams. Gatton Farms carefully selects each ham and sugar cures it using the method perfected and passed down through generations of Gattons.  After spending ten weeks in various refrigeration rooms, the hams are hung from the rafters of our aging room. Our country hams are aged for at least eight months.  We then smoke the hams with smoldering hickory for 10-18 days. Charles Gatton, Sr. preferred this method because it produces more smoke, and according to him, "Smoke and aging give a ham that delicious flavor". The hams remain in the smoking room until they are prepared for cooking, slicing, selling, and shipping.