In many ways living green simply means revisiting simpler times and smoke-cured country hams have been a tasty tradition in Tennessee since pioneer days.

Long known as Mt. Juliets “ham man,” Ed Rice of Rice’s Country Hams is now passing this old fashioned method for curing meats down to son-in-law, Scott. Every January this family business begins hanging hams in preparation for the next holiday season, preserving tradition and full country flavor all along the way.
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