HAM SHOW

HAM SHOW

2024 BOONE COUNTY HAM SHOW RULES 

Ham Judging: Monday, July 15, 2023 @8:00 AM


Co-Chairs: Ray & Elaine George       881-0033 or 881-0941

All entries must be made Sunday, July 14th between 1-3 pm. Any Boone County family, farming unit or household may enter one ham. (A Traditional Boone County sugar cured ham, smoked hams will be disqualified, no commercially cured hams). All hams must be owned and cured by the Boone County Exhibitor in Boone County and no commercially cured hams. Top 40 hams (combination of Youth and Open determined by judge) will be auctioned following the ham breakfast, Saturday, July 20th @ 8:00am.  HAMS WILL SELL BY THE HAM, NOT BY THE POUND. All hams not to be sold in the auction must be picked up  Sunday, July 21th between 1–3 pm. .  

Additional Prizes Awarded

Youth Hams

First Place- $10.00
Second Place- $6.00
Third Place- $4.00
Fourth Place-$3.00
Fifth Place-$2.00

Reserve Grand Champion Ham -Plaque, plus ham sale proceeds. 

Grand Champion Ham – Plaque, plus ham sale proceeds. 


Presentation of the Grand Champion and the Reserve Grand Champion hams will be held during the Ham Breakfast.All hams to be sold will be auctioned following the ham breakfast in the coliseum at the Boone County Fairgrounds on July 20th.


Ham Show Divisions


Youth Ham Show Division 

Exhibitors will be youth, minimum 5 years of age, of recognized organizations such as Boone County 

4-H Ham curing project members, FFA, Boy Scouts, Girl Scouts, Campfire members, Church youth groups, etc.


Open Ham Show Division  

Any resident, 5 years of age, of Boone County farming unit or household may enter one ham. All hams must be owned and cured in Boone County by the Boone County exhibitor or household and no commercially cured hams. 


Ham Show Regulations

1. Exhibitor may enter one traditional Boone County sugar cured ham which they owned and cured themselves in Boone County.

2. All hams must be entered between 1-3 pm on Sunday, July 14th .

3. Hams will remain the property of the exhibitor. Selected hams shall be auctioned.

4. Youth Class hams will be entered and exhibited at the same place as the Open Class hams. The top hams of the Youth Class will be judged with the top hams of the Open Class for the title of Grand Champion and Reserve Grand Champion Boone County hams.

5. Point value premiums will not be awarded to the Grand and Reserve Grand Champion Hams or to the Open Class Hams.

6. Hams for both divisions are evaluated by the judge using the same scale provided on the ham score card.

 All decisions by judges are final!!!

7.   All hams that are sold in the Boone County Fair Auction will become property of the buyer the day of the sale.

8. If the seller wishes to show their ham at other events, the ham will not be sold in the Boone County Fair Ham Auction and will be marked NO SALE .

Premium Values 


Ribbon color indicates the following premiums: Blue- $4.00   Red- $3.00   White- $2.00

JUDGING COUNTRY CURED HAMS

General Consideration: The judging is to be based upon the excellence of the exhibit. The various styles in trim, color and cure will be judged according to their excellence. No particular style will be given preference. 

Eye Appeal (5): Encompasses the general appearance of the ham including symmetry and conformation. Evaluation of this factor is directed toward a composite impression. 

Outside Color (5): Brightness and uniformity of color are desirable. Hams that are dull colored, excessively dark and/or not uniform will not receive a perfect score. 

Smoothness of Skin (5): It is desirable for hams to have a smooth and unwrinkled skin.

Fitting (5): Hams should be free of mold, salt and other undesirable residues. Paprika, pepper and other ingredients are acceptable if applied uniformly. 

Trim (10): Excellence of workmanship is the principle consideration. All trimming should be deliberate and beveled to give a smooth appearance. It is preferable that all trimming be completed long before showing so there is no indication of fresh cuts. Will become property of the buyer the day of the sale 

Firmness (10): A uniform firmness indicates that the ham has achieved the end point in curing compatible with a high degree of flavor development and freedom from spoilage. Overly soft and overly firm hams will be scored down. 

Meatiness (25): A high portion of meat waste is desirable. The ham should have a high proportion of center cuts. Exceptional loss due to excessive fat and /or bone will be discounted. However, a minimum fat content is necessary for desirable palatability characteristics. 

Aroma (35): The aroma, as determined by probes, taken from various locations in the ham, must indicate that the ham will have the aromatic and mellow flavor associated with aged country. Any odor suggestive of spoilage or other condition will be disqualified. 
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