Fry up some country ham that’s crispy, salty and perfect with a dip in red eye gravy. Truly southern at its roots, it happens to be keto and paleo friendly plus it’s gluten free. Get all the easy steps to bring this simple supper or breakfast to life in under 10 minutes.
Country ham holds a special place in Southern cuisine and culture. This salty, intensely flavored cured ham is a staple at holiday meals and weekend breakfasts across the region. While you can buy packaged sliced country ham from many grocers, there’s nothing quite like frying up fresh slices at home.
Cooking country ham properly requires paying close attention to details like cut thickness, and fat marbling. Follow this guide to turn out perfect crispy savory country ham slices every time.
Selecting Country Ham Slices
The first step is choosing the right ham Here are some tips
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Look for ham labeled “country cured” not just regular “ham”. True country ham has more assertive flavor.
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Seek out artisanal local producers for premium quality if possible. Or choose a reputable national brand.
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Opt for a whole ham you can slice yourself rather than pre-packaged thin slices which tend to dry out.
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Pick slices that are approximately 1/4-inch thick and 4 inches wide/long for the best texture when frying.
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Choose pieces with ample visible fat marbling around the edges. This keeps the lean ham moist.
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The ham should be dry cured and uncooked. Avoid boiled country ham which has a different texture.
Preparing the Slices for Cooking
Before firing up the skillet, prep your slices:
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If very salty, soak in cool water 30 minutes to 1 hour. Drain and pat dry thoroughly with paper towels before cooking.
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Leave thick layers of fat intact for flavor and moisture. Trim only very thick areas to prevent burning.
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Separate slices from one another by cutting apart with a sharp knife. Don’t try to pull apart which can tear.
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Place a sheet pan lined with paper towels nearby. You’ll transfer the cooked ham here to drain.
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Have a splatter screen handy to prevent grease pops and splatters once frying.
Frying Country Ham Slices
Now it’s time to fry. Follow these steps for the best results:
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Choose a heavy cast iron or nonstick skillet. Cast iron amplifies country ham’s rich flavor.
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Heat the empty skillet over medium-high heat until very hot. No need to add oil – the ham will provide its own.
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Carefully lay the ham slices in the dry skillet without overlapping. Work in batches to avoid crowding.
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Cook undisturbed until the bottom browns, about 2-3 minutes. Resist the urge to poke or move them.
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Flip and brown the other side another 2-3 minutes. Adjust heat as needed to prevent scorching.
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Transfer the fried ham slices to the prepared paper towel-lined pan to drain briefly. they will firm up as they cool.
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Pour off most of the grease from the skillet, reserving a tablespoon or two to make red eye gravy if desired.
Serving Your Fried Country Ham
Your hot, crispy country ham slices are ready to enjoy. Here are some tasty ways to serve them:
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Pile high on a breakfast plate with eggs, grits, biscuits, gravy, and jelly.
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Chop up and add to green salads, potato hash, or soup beans.
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Crumble into cornbread dressing, omelets, egg bakes, or pizza.
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Layer on sandwiches and top with pickles, mustard, mayo, or pepper jelly.
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Pair with lighter sides like fruit, steamed veggies, or sweet potato salad to balance the saltiness.
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Cut into smaller pieces and enjoy as an appetizer with crackers, pickles, and cheese.
Making Red Eye Gravy
No Southern country ham is complete without red eye gravy for sopping up with biscuits.
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After removing ham slices, leave 2 Tbsp. drippings in the skillet.
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Add 3/4 cup black coffee and stir, scraping any browned bits off the bottom.
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Cook down until slightly thickened, about 5 minutes.
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Season with additional pepper if desired.
Handy Hints
Follow these tips for the best results when frying your country ham:
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Use a deep skillet to minimize splatter. Or employ a splatter screen.
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Choose a skillet with sloped sides which helps prevent grease pops.
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Keep the heat at medium-high – too high a temp makes the ham greasy.
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Resist moving the slices until they naturally release from the skillet when ready.
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Cook in batches for even browning. Don’t overload the skillet.
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Drain on paper towels. Avoid cloth towels or paper plates which absorb grease rather than removing it.
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Allow to cool slightly before eating for the best texture.
With practice, you’ll become a pro at frying mouthwatering country ham slices.Your family will request it morning, noon, and night!
Is country ham cooked?
It’s preserved and cured, so it’s not raw if that has you concerned. When frying country ham you only need to render the fat and get it crispy.
Should it be soaked to take out some of the salt?
If you’re not used to how salty it is, then maybe so. Not many southerners soak slices, but I’ve seen whole hams soaked almost all the time. That’s a whole other story. Some people like to soak the slices for a couple of hours before cooking. They can do this in water or a shallow bowl with milk. Make sure to dry them really well before you fry them so they don’t stick and get crispy in the pan.
Yes it should be. You’ll want to watch to make sure your brand wasn’t cured or treated with extra sugar that might wreck your diet plans though. My particular brand comes from Clifty Farms and has zero sugar and zero carbs according to the label–it would be perfect for a keto diet. Most country hams do have nitrates and nitrites in them as well–keep that in mind if that’s a no-no for your diet.
- Start with thinly sliced country ham. I used center-cut slices for this, but you can also get smaller “biscuit” cuts. Keep them very thin–less than 1/4″ thick if possible. You can soak yours for a few hours if you’d like it less salty.
2. Add coconut oil or other frying oil to your skillet. As your ham cooks, it will shrink, soften and release a bit of liquid. That’s fine. Just keep frying.
3. After 8 to 10 minutes, your country ham slices should be crispy and golden. If the pan looks dry, add more of your favorite cooking oil (I like refined coconut oil). This will help the food brown.
Cooking Country Ham Slices
FAQ
How do you cook country ham pieces?
Is country ham already cooked?
Do you need to cook ham slices?
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 do you cook a country ham in a frying pan?
Heat a skillet over medium heat until the skillet is hot. Add ½ tsp of butter to the pan and immediately place the slice of country ham down on the butter. Use your spatula to hold the slice so that it doesn’t curl up. Heat slice for to 2 minutes on side one. Turn the country ham and repeat for 45 seconds – 2 minutes on side two.
How long does it take to cook a country ham?
The cooking time for country ham slices in the oven can vary depending on the thickness of the slices. As a general guideline, cook thin slices for about 10-12 minutes, while thicker slices may take 15-20 minutes.