Dan- you can't have tried very hard. ;)
Lots of shops offer Ho-Ka fresh turkeys for the holiday season. They're raised by HOward KAuffman farms in Waterman, IL, not very far west of the city.www.hokaturkeys.com/
Also check a market in Glen Ellyn: http://mcchesneyandmiller.com/
You can probably locate a closer supplier at the Ho-Ka site.
We've had them frequently for Thanksgiving and always found them excellent.
For Christmas, though, we always order a Missouri country ham from Esicar's Smokehouse in Cape Girardeau, MO. For Christmas, they cure the hams and hang them starting in August. By December, they're tough as a boot and DELICIOUS. What you get is not a wimpy, "spiral-cut" tasteless piece of ham. You get... well, you get the back leg of a hog, skin, bones, and all. It's up to you to cook it (or, unless you have a commercial kitchen, be sure to have Esicar's cook it for you for a paltry $2.50. It must be COMPLETELY covered with water to cook, which requires a **** of a big pot.) Then skin it, remove most- but not all - of the fat, stud it with cloves and smear with orange juice-mustard-brown sugar slurry, and bake just enough to brown and warm thoroughly.
If I sound smitten with the ham, it's because I am. I first tasted such a ham, butchered and cured at my father's family farm in Jackson, MO (just up the road from Cape) when I was about 2-1/2 years old, which is quite a while ago.
I still remember that first bite VIVIDLY and I decided on the spot I never wanted to eat anything else for my whole life. I didn't succeed in that, since it's pretty much a salt bomb, but I do indulge every year at Christmas. :bounce:
You can reach Esicar's (in which I have no financial interest whatsoever) at 573-335-9283 and get one of these wonderful things delivered to you for Christmas. Each ham comes with a complete set of operating and serving instructions. But- be sure to heve them cook it unless you've got the really big equipment.
They also offer great bacon, sausage, smoked cheese (but it's a process cheese) and other goodies, all redolent of hickory smoke.