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Ham Contest
Judging of Hams: Friday, July 18, 2008 7:00 A.M.
Co-Chairs: Elaine George, 696-3048; Paul Little, 445-3879
$2.00 OPEN CLASS ENTRY FEE
All entries must be made between 5:00 p.m. and 8:00 p.m. Thursday, July 17th. Any Boone County family, farming unit, or household may enter one ham (Boone County cured). All hams must be owned and cured by Boone County Exhibitor. Top 40 hams (combination of Youth and Open determined by judge) will be auctioned following the Ham Breakfast, Saturday, July 26, 7:00 a.m. All hams not to be sold in the auction will be released Sunday, July 27, between 2 and 4 p.m. Hams not claimed by Sunday, July 27, 4:00 p.m. will be donated to the Missouri Food Bank.
| First | Second | Third | Fourth | Fifth | |
| Youth Hams | $10 | $6 | $4 | $3 | $2 |
Reserve Grand Champion Ham – Plaque, plus ham sale proceeds.
Grand Champion Ham – Tray, plaque, plus ham sale proceeds.
A silver tray with the name of the Grand Champion permanently inscribed on the back will be presented and placed on display. The tray will become the permanent property of the party who wins it three times. Tray presentation and auction 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 Multipurpose Room. All professional Boone County Auctioneers are invited and encouraged to participate in the ham auction.
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, minimum 5 years of age, of Boone County farming unit or household may enter one ham. All hams must be owned and cured by the Boone County exhibitor or household.
HAM SHOW REGULATIONS
- Exhibitor may enter one ham per member, which they owned and cured themselves.
- All hams must be entered between 5-8 p.m., Thursday, July 17.
- Hams will remain the property of the exhibitor. Selected hams shall be auctioned with the permission of the owner.
- 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 from the Open Class for the title of Grand Champions and Reserve Grand Champion Boone County hams.
- Point value premiums will not be awarded to the Grand and Reserve Grand Champions or the Open Class hams.
- Hams for both divisions are evaluated by the judge using the same scale provided on the ham scorecard. All decisions by the judge are final.
ADDITIONAL PRIZES
The Columbia Chamber of Commerce will provide cash prizes in the amount of $35, $25 and $15 for the top three hams in the Youth and Open Classes, excluding the Grand and Reserve Grand Champion hams.
Plaques donated by Boone County Pork Producers are presented to the Grand and Reserve Grand Champion ham exhibitors of the ham show.
Premium Values
Ribbon color indicates the following point values: Blue-9; Red-6; White-3
| Exhibitor | Possible | Your Score |
| Eye Appeal | 5 | |
| Outside Color | 5 | |
| Smoothness of skin | 5 | |
| Fitting | 5 | |
| Trim | 10 | |
| Firmness | 10 | |
| Meatiness | 25 | |
| Aroma | 35 | |
| TOTAL | 100 |
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 in color will not receive a perfect score.
Smoothness (skin) (5): It is desirable for hams to have a smooth, uncreased and unwrinkled skin.
Fitting (5): Hams should be free of excessive 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.
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 proportion of meat to 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 hams. Any odor suggestive of spoilage or other off condition will be a disqualification.