Ham and eggs

Farmers showcase at 58th Annual Lowndes Ham and Egg Show

Malynda Fulton

VALDOSTA — Farmers showcased country cured hams and farm raised eggs by the dozens during the first day of the 58th Annual Lowndes County Ham and Egg Show Tuesday.

The show, which is the only surviving Ham and Egg Show in Georgia, included 68 registered hams and approximately 66 dozen eggs. Lowndes County Extension Agent Calvin Willis said all entries were inspected by the USDA to ensure quality and no contamination.

Among contestants was Velma Miles, whose family — the Perry family — has entered the show each year since it began. This year, Miles entered four hams, the maximum number per family.

Miles said that the Perry family was part of the Black Farm Bureau, which established the first Ham and Egg Show in Lowndes County along with John Saunders in 1950.

Miles’ son, Josh Perry Miles won the reserve grand prize for his ham in 2008.

The hams were classified into weight classes and graded as fancy, choice or good. Retired Animal Science Professor and Extension Program Leader Dr. Glenwood Hill also checked for soundness to make sure that the hams were secured properly and heat was not applied too closely.

Hill judged the hams based on firsthand farm knowledge as well as professional and scientific expertise. During the judging process, he moved from one ham to the next, handling, squeezing, looking, smelling and probing it with an ice pick.

As the recipient of several degrees in animal science and a judge and handler of meat for more than 40 years, Hill encouraged questions throughout the judging process and addressed all audience members and contestants when providing answers.

When asked about the freshness of country cured ham, Hill expounded on different phases of a ham.

“If a ham is cured right, it will keep for seven years as long as it’s not refrigerated. After the eighth year, it will regain its freshness and it will last indefinitely. Because the ham is dry-cured and all the water is taken out of it, it should be hung and not refrigerated. After a few months of curing, the meat should experience some mold, which is an indication of enzymes and lets you know the cure you applied was good. The mold is only penicillin.”

As the hams were judged in one meeting room of the Lowndes County Civic Center, Kathryn Thornhill from the State of Georgia inspected the eggs in another room. She looked for imperfections in the eggs that could result in the rejection of an entire dozen. Air pockets and yolk were also examined in this process.

Outside the civic center, Information Technology Curriculum Specialist Yolanda McFarrin directed two Introduction to Computers courses in a mobile unit, sponsored by the Fort Valley State University Agricultural Extension program.

“We held 2-hour sessions, during which the attendees learned the components of computer hardware and software, as well as the dynamics of the keyboard and mouse,” McFarrin said. “They also learned how to open applications, resize applications on the screen and shut the computer down.”

McFarrin then allowed attendees to open up Microsoft Word and work on their keyboarding skills.

Seventeen people participated in the free courses.

“Having technology skills at any age is extremely important,” McFarrin said. “It empowers a person because if they have computer skills, they have so many resources available to them.”

McFarrin said that the mobile unit provides services throughout Georgia.

The computers in the mobile unit will be open to the general public in 15-minute intervals all day today.

The Ham and Egg Show continues today at 12:30 p.m. with lunch, as winners are named in each category, followed by an auction of each produce item.

Founded when farming was more the way of life than a trade, the Ham and Egg Show was originally held to encourage black farmers and 4-H members and to promote the best agricultural practices.

The first Ham and Egg Show was coordinated by Otis Samuel O'Neal at Fort Valley in 1916.

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