The Tennessean from Nashville, Tennessee • Page 97

THt TENNESSEAN, Sundoy, Jonunry 11, 1976 Green Hills Mart i All in the Family ami ikX lx "I feel we have definite advantages being an independent store. We can give the customers more local produce longer, since we are ordering for one store and not several. Our greatest advantage is being able to give the personal touch. "We've had some funny things happen through the years. I'll never forget the lady who brought back a can of peaches she had bought and inside was another can of tomatoes.

This happened when Hunt was having some labor problems. They really followed through and the woman was contacted by all the higher-ups in the company after we replaced the can for her." Adjacent to the market is Green Hills Pharmacy (without the soda fountain) specializing in good brands of cosmetics and gifts as well as filling prescriptions. Primm keeps his help for a long time. Some of them call you by name. They also carry out grocery sacks for you and if you're a regular customer, they you can phone in your order it will be ready when you come to pick it up.

Green Hills emphasizes standard brands. It belongs to no chain or cooperative organization and could be described as an old-fashioned, family- style store, but strictly up to date. The market is family owned. Primm's mother is chairman of the board and major stockholder and his sister, Dorothy Primm is also a stockholder. By BETTY CALDWELL Tf nnf itf a Food Editor ROY PRIMM JR.

remembers riding out to Green Hills one day in 1938 with his father, Roy and looking at some land where cows were grazing. At that time there was a garage and two filling stations in Green Hills. That was all. Primm and A. Roy Greene built a big one for its time and added a drug store.

More than 30 years later Primm Jr. tore the building down and built the one you see today. The original Green Hills Market was located directly in front of where the new market is at 3909 Hillsboro Road. "My father and Mr. Green opened the store on Labor Day in 1939.

Mr. Green was a former partner in Richland Market. He ran against Tom Cummings for mayor and lost, and that's when he came with my father," Primm said. "I remember my father telling me 'if you get the volume, it'll cure all Primm said. "We increased the size of the store when we built this new one.

I think it will suffice our needs for the next ten to 15 years." "I want to always maintain service and quality. I feel they're equal. I also want to give people their dollar value. There's no point selling a piece of meat for a dollar that you can't eat when you can sell them a piece for $1.50 that is quality." "We have had a big increase Roy Primm Jr. Believes in quality in the past four years.

When we built this store I did away with the drugstore counter and added a delicatessan. This has been a big success. "This is an example of how popular convenience foods have become. I think they will definitely increase in popularity as more and more women are working," Primm said. Primm feels the large supermarket is definitely the trend for the future.

He thinks everyone will go to the computer register, although he doesn't think Green Hills Market will go to the scanners in the near future. "When we put in a computer we'll know exactly our turnoverhow fast an item is moving," Primm said. James E. Ward Ham Man of Lebanon Lebanon's Jim Ward Has Ham Know-How ma NASHVILLE, TENNESSEE A new company with a new concept-blended with just enough of the old to make the Boston Tea Party as effective today as it was to the tea drinkers of Boston 200 years ago. flour or Vi cup of fine bread 'crumbsv 2.

Coat with brown sugar and baste with the juice from pickled peaches, fruit juice or sweet cider. 3. Mix 1 cup of drained, crushed pineapple with 1 cupof brown sugar and spread over the ham. Raste often with pineapple juice while baking. 4.

Coat ham with a thin layer of prepared mustard, then sprinkle generously with brown sugar. 5. Baste ham while baking with strained honey. Maraschino cherry juice or chopped cherries may be added to the honey. 6.

Decorate top of ham with thin slices of unpeeled oranges, canned or other colorful fruits. Baste the ham while it is baking with a thick brown sugar syrup, honey or fruit juices. To make syrup mix one cup sugar with Vi cup water and boil for 5 minutes. After the ham is cooked, remove the skin. Hams should not be so over-done that they will fall apart while carving.

Use a meat thermometer to avoid over or under cooking. Remove ham skin with sharp knife. If desired, the fat may be scored into one or two inch squares down to the meat surface. Cover with one of the glazes. Stick long stemmed cloves into each square, or about every inch, through the surface of the ham.

Bake in a moderately hot oven (350- 400) degrees for about 30 minutes or until brown and glazed. BAKING COUNTRY HAM Prepare the ham exactly as you did for boiling. Soak it about 12, hours if you prefer. Place ham, skin side up, on a rack in an open pan. Start ham covered or in aluminum foil in a hot oven (375 degrees) 1 hour.

Reduce heat to 200- 225 degrees and cook until the center of the ham registers 160 derees on a meat thermometer. This will take about 45 to 50 minutes per pound for whole hams. Hams continue to cook after removal from oven. Remove skin and allow ham to cool slightly. You may either serve now or glaze.

After ham is cool, cover generously with your favorite glaze. Place under broiler or in hot oven until glaze is melted. Serve hot or cold. Baked hams are much easier to slice when chilled. Cut slices thin and perpendicular to the bone.

Cooked ham can also be prepared for serving by removing the bones tying in a roll then chilling befoe slicing FRYING COUNTRY HAM Skin should be removed only over me area irom which the slices will be taken before attempting to slice the ham. Cut ham slices to inch thick. Do not trim any excess fat from the slices until after frying. Use heavy skillet that will distribute heat evenly. Place slices in skillet with fat edges toward the center.

Fat edges should be scored to prevent buckling. Do not cover. Fry slowly. Turn slices frequently. Do not fry fast.

Do not over-fry. Grease should not splatter. Cook until both sides of ham are very light brown. RED EYE GRAVY By BETTY CALDWELL TrnnrMMn Food Editor IT'S HARD to believe that a man who collects hand-painted china, makes furniture, collects antique bathroom glasses and old pocket knives is one of Tennessee's leading authorities on curing hams. James E.

Ward of Lebanon whose 33 years as agriculture agent for Wilson County made ham an institution and near legend, has been called the "father of modern agriculture in Wilson County." After 30 years as county agent, he was honored in a community ceremony at his retirement in January 1974 and presented citations, plaques and gifts. Ward was horn in Radford County and was educated in public schools and Middle Tennessee State University where he was graduated. He taught school four years and became agriculture agent In Moore County in 1934. He came to Wilson County as agent in January 1936. He has been active in all phases of life in the county.

For six years he has held a demonstration on curing hams at the Tennessee State Fair, a program that he inaugurated. He has also worked with the Fat Calf Show and Sale, and entries by members of the 4-H Club and Future Farmers, under his supervision, won 10 grand championships for Wilson County. Ward has also worked with the Sheep Producers Association, lamb and wool pools, Hereford Breeders Association and Purebred Sheep Breeders Association, all of which he helped to organize. No one enjoys a big slice of country ham, hot biscuits and red-eve gravy more than Jim Ward. Too, he enjoys sharing this breakfast with his many friends.

"I'm a strong believer in farmers producing and processing pork for home use," he said. "The first requirement is to produce a hog that has plenty of lean meat. No matter how good a job you do Preparing curing pork, the finished product won't satisfactory if there is too much fat," he added. "There is a very thin line between just enough salt in a well-cured, tasty ham and one that will spoil," he said. "However, using too much salt is a very common fault.

Pork should never be packed in a box covered with salt. The curing process is a race to get the salt to the bone before spoilage sets in. Pork spoilage begins at the bone. The following recipes are ways that Mr. Ward uses in cooking a country ham.

BOILING COUNTRY HAM Cut off hock, clean whole ham thoroughly with a brush and rough cloth. Trim off any dark, dry edges and discolored fat. Hams over 1 year old can be soaked 8-12 hours before cooking if you prefer. Fill large roaster about Vi full of water. Put ham in skin side up.

Start ham at 450 degrees and reduce heat to 300 degrees when water boils. Cook approximately 30 minutes per pound or until meat thermometer registers 160 degrees F. Allow to cool in juice 4 or 5 hours. Remove from broth and skin ham. Use your favorite glaze, or one of the following recipes.

GLAZES FOR BAKED OR BOILED COUNTRY HAMS 1. One cup of brown sugar and 2 tablespoons of QUALITY FOOD AT A FAIR PRIC s- A- Without High Cost Warehousing jfr Without High Cost Sales Expense Without High Cost Advertising JOIN THE REVOLUTION AGAINST HIGH FOOD COST FOR ALL INSTITUTIONAL BUSINESSES DIAL 256-FOOD (256-3663) FOOD WHOLESALERS, INC. 916 4th Ave. North Use the juices left in the skillet as a base. Heat juicesln skillet until they smoke.

Add about three ounces of water for every three ham slices. A good Tennessee country ham" will make red-eye gravy without adding coffee. Before liquid boils, remove to a serving bowl or pour over the fried ham slices on a warmed deep serving platter. Serve 1 1.