When Mold Meets Misunderstanding

April 20, 2025

When Mold Meets Misunderstanding

Good morning, friends and extended family of Ray's Country Ham! As another golden sunrise spills over the Blue Ridge and bathes the old log cabin, we're back with a second helping of stories, tradition, and a little bit of laughter—because around here, our Dad taught us that good food and stories with good humor go hand in hand.

Last week, we shared how Country Ham is more than just a meal—it's a living link to our mountain roots. This week, let's lighten things up with a legendary tale that's been making the rounds in country ham circles for generations. This is story often told and and sometimes true. It's the story of a well-meaning gift, a well-aged ham, and a well-intentioned friend who just didn't know what he was looking at…

The Legendary Country Ham Letter:

Dear Friend,

You know I’ll eat anything that doesn’t bite back, so when your 16-pound Country Ham arrived, I was as giddy as a possum in a corn crib. I’d seen those hams hanging in country stores along the Blue Ridge and couldn’t wait to try it.

But when I opened the bag, I was greeted by enough mold to make a cheese monger jealous. My wife threatened to call the CDC, and even the dog wouldn’t touch it. We decided the safest move was to get it out of the house before it started demanding rent.

Don’t worry—your thoughtfulness is still appreciated, and I wouldn’t trade our friendship for all the hams in North Carolina. But next time, maybe check if the place you bought it offers a “fresh, not furry” guarantee!

Wishing you a Happy New Year, and hoping your next gift is less… lively.

Your grateful (and slightly traumatized) friend

The Truth About Country Ham Mold:

A Badge of Honor, Not a Sign of Spoilage

Now, before anyone rushes to the trash can with their prized ham, let's set the record straight. That powdery, sometimes fuzzy coat you find on a well-aged, salt-cured country ham isn't a sign of spoilage—it's a hallmark of authentic curing, just like the patina on a well-loved cast iron skillet. In fact, the presence of harmless mold is a natural part of the aging process for traditional country hams. It develops as the ham breathes and matures, helping to deepen the flavor and preserve the meat.

The USDA Food Safety and Inspection Service confirms that dry-cured country hams normally develop surface mold during the long curing and drying process. This happens because the high salt content and low temperatures used in traditional curing don't completely inhibit these robust organisms.

As the USDA emphatically states: "DO NOT DISCARD the ham." The mold on country ham is similar to what you'd find on aged cheeses and poses no health risk when properly removed.

Warm regards,

PS: Selected Emails responding to last Sunday Morning's Story:

"Thank you for the history of my most treasured food. I am a country boy from South Georgia, now living in North Georgia. I have spent many cold winter days killing and processing hogs. My Dad never cured hams with salt but instead smoked them in our smoke house.

I'm delighted to have found you and look forward to placing an order soon. I am now 88 years old and slow but I loved country ham and all my children has learned to eat them also. Now they are teaching my grandkids the same. I hope your day is great and thanks for the hams." E.P.

"My Country Ham heritage began in Roanoke, Virginia. My Father and his family, when he was just a child, lived very much off the land... Their family tradition of ham and eggs on Christmas morning has carried over to my family tradition—or, better said, we have carried over that tradition.

Every Christmas Eve, our home is filled with the distinct aroma of a Country Ham slowly baking in the oven... it smells like Christmas! The ham and eggs are chopped up, cured ham, sauteed in butter, and then cracked eggs into the pan over the pieces of ham... I prefer my eggs a bit "wet," as did my father, back in the day.

We serve the Ham & Eggs with toast, OJ, and Coffee to wash it all down... Salute!

Thank You for helping me continue a lifelong, and generations long tradition... the time is coming to pass the torch and keep the string of this tradition alive." R.M.

When Mold Meets Misunderstanding

When Mold Meets Misunderstanding

The Legendary Country Ham Letter:

A Badge of Honor, Not a Sign of Spoilage

Related Blog Posts

The Real Heroes of Country Ham: From Blue Ridge Homesteads to Thunder Road

The Irony of Legendary Beginnings

Pigs, Pioneers, and the Making of American Country Ham

Search