Curing meats by the bay.
Jam to the ham. A small, slow project happening in a ham house near the water — and you're welcome to watch it happen.
Right now at the ham house
- Ham status
- Still no ham. But apparently we make bacon now.
- Climate sensor
- LIVE.
- Bacon 001
- Complete. Tasted. It bacons.
- The King Test
- CLASSIFIED.
Seven doors
About Us
Why a ham house by the water, why cured meat, and why now.
Enter →02HamCam
The camera pointed at the hanging hams. Sort of.
Enter →03JustJam
Tunes for the waiting. Press play, watch the water.
Enter →04The Smoke Show
Fire, food, friends, and a camera roll full of charcoal.
Enter →05Smörgåsbord
The message board. Leave a note, ask a question, argue about salt.
Enter →06The Meat Locker
The project diary. Weights, cures, smoke, and honest results.
Enter →07HamFam
Our first spotlight market — local pork and beef from Calvert County.
Enter →The Hog Holler · Dispatch from TheHamCam
Follow that hog
The good stuff. The questionable decisions. Occasionally an actual ham.
Bacon happened. Ribs happened. A fake gift shop happened. Get The Hog Holler when something worth hollering about happens.
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