• Open to all residents of Tennessee who cure and age hams.
• Hams must be entered and exhibited in the name of the owner and entered between 10:00 a.m. and 4:00 p.m., Thursday, August 15, 2013 and removed at 1:00 p.m. on Sunday, August 25, 2013.
• Each exhibitor may enter one ham per class.
• All hams, shoulders, and bacon must be sound.  Judging will be based on general shape, neatness, and attractiveness of trim, lean-to-fat ratio, color and aroma.  Ham will be probed.
• Judging will be available for public viewing Saturday, August 17, 2013.
• Hams will be displayed in air-conditioned building.

DIVISION I  - Home Style Country Hams (sell 0-25)

DIVISION II - Commercial Packers (selling more than 25 hams per year)
     Class 1 - Packer style, light weight, less than 15 pounds
     Class 2 - Packer style, heavy weight, more than 15 pounds
     Class 3 - Country style, less than 20 pounds
     Class 4 - Country style, more than 20 pounds
     Class 5 - Bacon, salt and/or sugar cured
     Class 6 - Bacon, salt and/or sugar cured and smoked
     Class 7 - Shoulders - all weight and cures
     Class 8 - Biggest & Best - all weights and cures