Scott Hams is a small family owned business. We (Leslie and June Scott) established the business in 1965 in a small wooden building that was already here on the farm. We cleaned it, and put our first hams in the salt. They numbered 100.  We just hoped we could sell them to friends and folks we knew who lived in the nearby town of Greenville KY. And sure enough we sold the entire 100. From there we added a few each year, struggling to have a proper building built, learn from USDA the things they required and raise our family. A dear son and a sweet daughter. We now have one beautiful granddaughter and a precious great-granddaughter. We were high school sweethearts. In June of 2011 we celebrated our 48th wedding anniversay.  As to our curing methods we still use the old ways, curing the meat just as our father and grandfathers did here on the farm. We now own part of the old family farm, Leslie's grandfather bought this farm over 100 years ago. We are active in our local small country church. Leslie even leads the singing there.  One of theactivities that Leslie enjoys most is working with the 4-H youth, teaching them the age-old art of curing meat. He has a group numbering up to 24 each year. They complete in our State Fair, doing quite well in the Awards department. Watching them it is really hard to know who enjoys it more, the man or the young folks. We have enjoyed competing in State, Regional and National meat competitions, and you will read more about that as you explore our 'Awards Page'

Curing meat is a simple operation. Basically we rub on the salt and sugar, (our hams are considered Sugar-Cured) let them sit with this mixture  on them for about 30 days, wash this off, and after a few days of drying move them into our smokeroom. There is a small hickory fire in here, smoldered with saw-dust, and they stay here until they aquire the pecan color. After that they simply are left to age. Our hams are sold at about 10 months of age. The aging is what gives them the delicious and mouthwatering taste.

We hope you enjoy eating them as much as we enjoy curing them.