cleglue
Head Chef
I usually do breakfast on Christmas morning. Usually it is bacon, eggs, gravy and biscuits, and country ham.
This is how I liking frying up the ham. I usually soak and rinse…soak and rinse the country ham to get some of the saltiness out. I let this one soak over night. Since country ham is cured you only really need to just warm it up. I like using a slice for frying. I place the slice in the iron skillet and fry it up (just getting it hot). After I fry up a few slices I then cut it up for biscuits. I then place the cut up pieces back in the skillet with a handful of brown sugar and a couple of tablespoons of water. It makes a nice sweet glaze which taste very well with the salty country ham.
You can get biscuit cuts of country ham but to me it is easier to fry the slice than many little pieces.
This brand of country ham is made right here in the small town I live in.
Here are the pictures.
This is how I liking frying up the ham. I usually soak and rinse…soak and rinse the country ham to get some of the saltiness out. I let this one soak over night. Since country ham is cured you only really need to just warm it up. I like using a slice for frying. I place the slice in the iron skillet and fry it up (just getting it hot). After I fry up a few slices I then cut it up for biscuits. I then place the cut up pieces back in the skillet with a handful of brown sugar and a couple of tablespoons of water. It makes a nice sweet glaze which taste very well with the salty country ham.
You can get biscuit cuts of country ham but to me it is easier to fry the slice than many little pieces.
This brand of country ham is made right here in the small town I live in.
Here are the pictures.