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Aged Kentucky Ham

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Nancy Newsom’s robust prosciutto-style bone-in hams are cured with salt, brown sugar, and hickory smoke, and then aged for 12 months. If you prefer the more intense flavor of longer-aged ham, ask her to age yours for up to 21 months.

From $12.95 per pound at newsomscountryham.com; 270-365-2482.

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