Where did the WayCo Ham curing process come from? Colonial North Carolina! The meat was slaughtered in the cold temperatures of winter, buried for preservation, cleaned and hung in the spring, then “aged” in the summer air. 70-years ago, our founder Waitus Worrell was so intrigued with the idea he tried it using modern-day temperature-controlled equipment. And now…you can enjoy it too! Just visit Waycohams.com for delicious uncooked or cooked country ham! Slices, 1/2 hams and whole hams!
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Here’s Tony Worrell removing “fully cooked” country hams from the oven.