Kites Virginia Ham

Growing up in Madison County, Virginia makes you appreciate the small things in life. There are a few things I will never forget about my hometown- Blue Ridge Mountains at my heels, miles and miles of beautiful rolling hills, Friday night football games and Kites Country Hams. Jim Kite inherited the recipe for his special cure from his father--and he’s kept it in the family ever since. Compared to other hams on the market, Kite’s hams tend to be meatier and leaner.
When you start with a fantastic product like Kites ham you don’t want to do much to it. When the meat is picked off the bone it is not over yet, you can still utilize what is left. I use the bone and scrapes to make a rich delicious broth that I used as a component in this clam chowder dish.

Kites Ham Bone and Scrap
Carrot
Garlic
Onion
Celery
Bay Leaf
Thyme
Black Peppercorns
1% by weight of gelatin sheets

Put all the ingredients in a large stock pot and cover with ice. The ice helps draw out the gelatin from the bone to make the broth rich and thick. Simmer the stock for 8 hours, skimming as you go.  Strain and transfer to a smaller pot. Simmer the broth until it is reduced by half, skimming as you go, season with salt. Once you get to this point take it off the heat and let the broth cool for 20 to 30 minutes. Mean while get the desired bowls you want and place them on a level surface. Weight out, in grams, the desired amount of broth you want and set it to the side. Take that weight in grams and figure out one percent of gelatin that you need. Bloom the gelatin and stir it into the broth. Pour the broth into the bowls and let set for one hour. If you don’t want to use this broth in this application, this broth makes a great base for any type of soup or sauce that you want.

Kites Ham Gelee
Kites Ham
Broken Egg
Poached Clams
Chives
Preserved Lemon
Garlic Chips
Clam Crème Poured Tableside