Fried Country Ham in 3 Options
- Fry 1/4 inch thick (including fat) in heavy skillet on medium-hot heat for 1 minute each side. DO NOT add oil or shortening.
- Cook slices in a warm, covered skillet over low heat for 10 minutes. Turn often.
- After removing slices from skillet, use any remains for redeye gravy. Add 1/2 cup to 3/4 cup water and 2 TBL brewed coffee to juices. Simmer 3 to 5 minutes until gravy is a reddish color.
Grilled Country Ham Steaks
Slice center part of ham at least 1/2 inch (leave fat). Heat thoroughly on grill over low to medium heat (no more than 5 minutes each side, as overcooking will make it chewy and increase salt flavor).
Sliced Country Ham Bake
Sprinkle ham slices with brown sugar and wrap in aluminum foil. Place in pan and bake in oven at 350° for about 30 minutes. Once done use the juices that cook out for gravy!
Boiled Country Ham (Half or Whole)
In large pot, cover whole ham with cold. Soak 12 hours, drain, then replace with fresh water. Bring to a boil, cover with lid and simmer. This will help it be moister. Simmer 20 minutes per pound. DO NOT BOIL. (If cooking boneless center only or a half ham, simmer 15 minutes per pound). After ham is done, let it cool in cooking water, then remove rind, wrap ham in foil and refrigerate before slicing. It’s best to cook ham the day before serving to complete the chilling process.
Baking (Half or Whole)
Preheat oven to 350°. Scrub any mold off of ham with a brush and warm water. Completely cover ham in cold water and soak for 12 hours. Then, place skin-side-up in deep open roaster and add HOT water to within 2 inches of top of roaster so ham is completely covered. Bake 10 minutes at 350° then reduce heat to 250° and cook 20 minutes per pound. When done, remove from oven and allow to cool in cooking water. Remove rind, wrap ham in foil and refrigerate (preferably overnight) before slicing.