Tuesday, January 16, 2018

Smoked Centerpiece Ham


Benton's Smokey Mountain Country Hams


Started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. 

Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. 

Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many customers prefer.