[upbeat music] All right, friends, let's talk country ham.

A whole country ham is a big deal, literally.

There's parts to it.

And the one that I brought back from the Benton's is separated into those parts and every bit has a great use.

We're not gonna waste a bit.

This is what is called a whole de-boned country ham.

Yes, the bone has come out.

I like to put that down in a big pot of field peas or beans or something like that and cook 'em up to get every bit of flavor out.

Now here's another part of this ham.

This was the top, the fat cap that went over it all.

This too can be cut into little strips or pieces just a little bit and put in, say a pot of vegetable soup or a pot of fresh green beans.

A little bit goes a long way and again, when you have what you want, stick the rest in a nice zippered freezer bag, stick it in the fridge.

This may last you a whole year, if not more.

Country ham, it's an investment, it's delicious.

We're gonna enjoy it down to the last spec.

[upbeat music] With its salty and smokey taste.

Country ham can be the surprising and sophisticated star of your next dish.