I must admit I am on a mission. Among the many subjects discussed at the breakfast table where I meet with a few friends on wintry mornings is the proper cooking of a country ham. This subject was given special consideration during the Holidays just past.
As we discussed the proper way to boil a country ham, the use of a lard stand was naturally introduced into the conversation. It was eventually mentioned that a good lard stand is hard to find.
I owned a good lard stand once upon a time. As I recall, I purchased it at a local grocery store. But that was long ago and far away – maybe three decades ago. I secured it for the sole purpose of boiling a country ham. Having sought the advice of many an old timer, I followed their directions to a “T.” I placed the ham in the lard stand, covered it with water, lifted it by its handles (which was not an easy task), placed it on the big eye of the stove, and waited for the water to boil. (That took a long time.)
When the water reached a hard boil, I let the water roll for a bit before placing the lid on the lard stand. Removing it to the pantry, I set it on a quilt I had folded to the size of a large pillow. I tightly wrapped the lard stand which was as hot as blazes with two more quilts and then topped it with two more. I remember smiling at the thoroughness of my effort.
Twenty-four hours later I unwrapped the stand to find the water so hot I couldn’t hold my fingers in it. The ham was fall-off-the-bone tender. Success!
Country ham cooked in a lard stand takes me farther back across the years when my family made the trip across the county to New Middleton, TN, each Sunday after Christmas. (To a small boy it might as well have been across the country.) Our destination was the home of one Carson “Stumpy” Bradford. We called him Uncle Stumpy. Seems he lost the first joint of an index finger when he was younger, hence the nickname “Stumpy.” He and his wife, Aunt Alma, never had children of their own, so the Christmas celebration, when all the Bradfords and most of their kin showed up, was their day. It was quite a gathering.
The food was unmatched in quantity and quality. The smell of fresh tea brewing, fresh- cut lemon, and the aroma of rich coffee from a 30-cup percolator will forever be etched in my brain.
The country ham served that day was the best I have ever eaten. Every day of two-years-old, it had a most unusual color, almost burgundy as I recall. And salty?! There was enough salt in one piece to season your whole plate. I declare, if you ate a piece of that ham by itself it would leave your tongue raw. Unforgettable!
So, I’m on a mission – a mission to find a good lard stand. My friends say a good lard stand must have welded seams to endure boiling water. They say some variations of lard stands today have glued seams which simply won’t do. I’ve searched the internet for the proper variety but have come up short so far. Vintage (or antique) stands can be had, but who wants to pay $150.00 to boil a ham?
If one of my readers knows a source of the kind I am looking for, please let me know. I have threatened to buy up a whole supply and hold them until next Christmas.
I thought I had found a suitable substitute a few weeks back at TSC. It is a Behrens Trash/Utility Can. It certainly looked the part. But alas, I read the label carefully –“Dry Storage Only.” Well, spit!
My search goes on.
If you know where to find a good lard stand, you may text me @ 615-973-8645.
Copyright 2026 by Jack McCall
