This post tells you how I like to fry my ham slices, make red-eye gravy, and cook country ham slices in Coca-Cola. I don’t know many Southerners that dislike country ham. I grew up on a small farm in Kentucky and raised my children on a farm as well. We used to cure our own hams every year, and we looked forward to country ham every fall. Before they could be cut down and cooked for Thanksgiving and Christmas, the hams always had to go through what we called “June sweats” while they were in the smoke house. My entire family loves country ham. You shouldn’t have it on hand because someone will cook it, eat it, or even steal it if they find it in the fridge.
We love country ham for breakfast with my mama’s cathead biscuits, some eggs, grits and red-eye gravy.
Country ham is a delicious traditional Southern food that packs a salty, smoky flavor punch. But cooking these cured and aged hams takes patience and care. Follow this guide to learn how to cook a country ham perfectly every time.
What is Country Ham?
Country ham refers to a specific way of preserving and flavoring pork from the hind leg of a pig. Key steps include
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Dry curing – Rubbing salt, nitrites and sometimes sugar or spices into the raw meat. This draws out moisture.
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Aging – Hanging the pork to dry for anywhere from 2 months to 2 years. This concentrates flavor.
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Cold smoking – Exposing the meat to smoke for long periods at low heat. Adds smoky nuances.
The result is an intensely flavored, very salty ham that needs special preparation before eating. Country ham differs from a basic cooked ham you’d slice for sandwiches.
Choosing a Country Ham
You can often find whole country hams online or from specialty Southern grocers. Things to look for:
- Reputable producer like Edwards, Benton’s, or Smithfield
- Indications of aging like mold growth (harmless)
- At least 10-15 lbs. in size (bone-in)
- Uncooked for full experience
A cooked or spiral cut ham won’t provide the same level of flavor. Raw country hams have instructions for soaking and cooking.
Preparing a Country Ham
Before cooking, country hams must be scrubbed and soaked to remove salt:
- Scrub mold or dirt off the exterior using a stiff brush. Don’t use soap.
- Place in large container and fully submerge in cool water.
- Change water every 4-6 hours. Soak for 24-48 hours total.
- The longer the soak, the less salty the final ham will be.
After soaking, rinse the ham well before cooking. The ham is now ready for your preferred cooking method.
How to Cook a Country Ham
There are a few techniques for cooking a soaked country ham:
Oven Method
- Preheat oven to 300°F.
- Place ham in a roasting pan skin-side up. Add 4-5 cups water.
- Cover pan tightly with foil and bake 20 minutes per pound, until internal temp reaches 160°F.
Slow Cooker
- Fill a large slow cooker 1/3 with water. Add ham.
- Cook on low 8-10 hours until 160°F internal temp.
- Flip ham halfway through and add more water if needed to keep submerged.
Stovetop
- Place ham in large pot and completely cover with cool water.
- Bring to a low simmer around 190°F. Simmer 20-25 minutes per pound.
- Keep ham submerged, adding water as needed. Cook to 160°F.
For all methods, let the ham cool until you can handle it. Then remove skin or excess fat if desired.
Flavoring and Glazing
For added flavor, coat the cooked ham with a mixture like:
- Brown sugar, cloves, and apple cider vinegar
- Brown sugar glaze with pineapple juice and ginger
- Bourbon, brown sugar, and whole grain mustard
Stud the ham fat with cloves for presentation. Bake glazed at 400°F for 10-15 minutes until browned and sticky.
Carving and Serving Country Ham
Country ham doesn’t slice easily. Use a long sturdy knife to cut paper-thin slices across the grain. Serving suggestions:
- On biscuits with red eye gravy
- Diced in green beans or navy beans
- Added to cornbread dressing
- Wrapped around melon chunks or figs
- In a salad with crisp greens
- Mixed into scrambled eggs
Enjoy country ham with black coffee, grits, redeye gravy and buttery biscuits for a true Southern breakfast.
Storing and Leftover Country Ham
- Store uncooked hams for up to 6 months at room temp, 1 year if frozen.
- Cooked hams last 3-4 weeks refrigerated. Freeze slices for longer storage.
- Refrigerate cooked ham scraps and use within 3-5 days – great way to add flavor to beans, greens, etc.
With proper soaking, cooking, and storage, a whole country ham can provide months of delectable salty pork flavor. Just take the time to prepare it correctly, as you would a fresh holiday turkey. Paired with biscuits and sweet tea, country ham is quintessential Southern fare.
Cooking Country Ham in a Skillet
How to cook a country ham?
STEP 1. Soak your country ham slices for 30 minutes in warm water to remove a little of the salt. STEP 2. Drain the ham slices very well. STEP 3. Heat a heavy skillet to medium heat and add ½ tsp butter or oil to the pan. STEP 4. Place the slice of country ham down on the butter and cook for 2 minutes on side one.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
How long do you cook a country ham?
Heat slice for to 2 minutes on side one. Turn the country ham and repeat for 45 seconds – 2 minutes on side two. Remove the country ham slice to a paper towel lined plate to drain. Serve hot with biscuits or toast.
How do you eat a country ham?
Country Hams are most flavorful when served at room temperature. Be sure to slice “paper thin”. Delicious on biscuits, sandwiches, hors d’oeuvres, or as an accompaniment to seafood or poultry. Chopped ham is the perfect flavor enhancer for omelettes, salads, or seasoning for soups, beans or vegetables.