Butcher Boy Podcast #2: Holiday Ham

Many years ago the Jolly family set out to create an original recipe for holiday ham. After months of curing, smoking and testing recipes they settled on what we believe to be one of the finest hams available.

Most mass produced hams are injected and tumbled with a cure and liquid smoke, then vacuum packed in a plastic bag and boiled!!! Others are wood smoked with some artificial flavoring and coloring added. These usually start as a less than perfect grade of meat since all the flaws can be hidden during the manufacturing. In our opinion, that’s not the best way to serve our customers.

Here at Butcher Boy, we still do it the old fashioned way. The big boss, Ken Jolly, starts with a huge pile of fresh PREMIUM quality, all natural pork legs. He then removes the skin and hand trims each and every one. Each ham gets infused with our brown sugar and honey sweetened brine before it is hung in a cheesecloth “sock” on the smoking rack. 14 hours of low heat and hickory smoke later, the emerge glistening the color of caramel.

We have many customers ask if our ham’s have nitrates in them. They do; it is necessary to include nitrates in the brine. Sodium Nitrate is a slow dissolving salt that has a few major purposes in a ham cure. The first purpose is to keep bacteria from growing during the smoking process. The bacteria that causes botulism is one of only a few that can survive the lack of oxygen in the smokehouse and the nitrate keeps the product safe by dehydrating and killing these organisms. The second purpose and benefit of the nitrate is color retention. The only other way to get a good looking cooked ham is by adding artificial colors, a big no-no at Butcher Boy.

Check out the video of our fresh pork being transformed into a tasty, tender and delicious ham. If you are ready for your holiday ham, call today to place your order. (775) 359-7445

Happy Holidays!!!