When she cured a ham, Mama Meacham knew what she was doing; her original recipe has lasted for five generations. Today, her great-great-granddaughter, Amanda Meacham Coy, uses the very same recipe when curing Meacham Hams' selection of bone-in, hickory smoked, and spiral-cut hams. When preparing country-style ham, the kitchen staff lets this secret mixture of salt and other ingredients draw out water from the meat for up to 40 days, imbuing it with a firm, rich texture that's delicious in sandwiches or salads.

But hams are just one of the Meachams' specialties. The team also prepares smoked turkey, applewood-smoked bacon, and savory summer sausages. Other items enliven breakfasts, such as homemade buttermilk pancake mix, cinnamon-whipped honey, and strawberry jam.