Last week, Brett and I took a trip to Princeton, Ky., to shoot with Nancy Newsom, a.k.a.: the Ham Lady. We captured some great images around her shop, but were most excited to visit her ham house, the shack where she smokes and ages her hams — her temple of slow-motion alchemy.
She drove us out to a bare, squat, concrete lair; its air thick with the musky presence of age and decay. Shooting in this murky, clammy gallery, we struggled with the darkness. To the naked eye, this place was a banquet of texture and color, but with one lonely, naked light bulb buzzing in the rafters, producing sharp images was tricky.

That all changed when the Ham Lady got busy with her cigarette lighter and a hefty lattice of woodblocks and kindling. While Nancy patiently roosted over a deep fire pit roughly the size of a wash bucket, a warm bloom of light stretched across her face and into the smudgy corners of the room. As the glow filled the space with a magical animation, the clean, pleasant smoke went to work on the thousands of hams dangling from the beams above. Nancy decided to wait outside while we shot our video. She occasionally cracked open the door to peek at the fire’s progress, each time bathing the space in a sharp, light blue, back-lighting the fat smoke plumes. Then she’d quickly shut the door, casting us back into the soft, hypnotic shimmer.


Brett and I stayed low, hunched around the fire, shooting through the elegant flames, and up into the rising channels of smoke encircling the pork. It looked otherworldly, and I was reminded of the curious and stealthy gardens of unhatched eggs in the Alien films.


The hams will continue lounging in their nets for somewhere between a year and 18 months, each one a moldy vessel, a tasty time capsule. Eventually, they will be sold to local fans at her downtown Princeton market, Col. Bill Newsom’s Aged Kentucky Country Ham and specialty restaurants around the country.
Restaurants:
www.garageonmarket.com/site/
www.hogandrocks.com/about/purveyors/
www.huskrestaurant.com