We Cut Open a 2-Year-Old Ham || Old-Fashioned Food Preservation || January 2026

Today we’re cutting into a 2-year-old traditionally cured country ham, preserved the old-fashioned way just like our family has done for generations. This ham hung in the barn through every season, cured slowly by time, salt, and patience. Country ham is more than food, it’s a way of life. Long before freezers and refrigeration, families relied on traditional meat preservation to feed themselves year-round. This method has been passed down in our family, and today we’re finally slicing into one that’s been curing for two full years. In this video, we take the ham down from the barn, talk about the curing process, and fry up a few pieces to taste. If you love old-fashioned food, Appalachian traditions, and preserving things the way our grandparents did, you’re in the right place. ⚠️ We’re sharing how our family does this. Always use a trusted recipe or source when curing meat at home. Thank you for being here and helping keep these traditions alive. If this kind of old-time living matters to you, we’d love for you to stick around with us. You can find the full joe to video here    • Traditionally Cured Country Ham || From St...