Uncovering the Secrets Behind Waffle House’s Famous City Ham

As a loyal Waffle House patron, you’ve likely enjoyed their indulgent ham steaks and wondered – what exactly makes their city ham so delicious? This specialty menu item has developed an almost cult-like following, with Waffle House fans singing its praises across the web.

In this article, we’ll uncover the origins, ingredients, and preparation secrets behind the famous Waffle House city ham Once you learn what sets this smoky, salty ham apart, you’ll understand exactly why it has such devoted fans

A Closer Look at City Ham

The term “city ham” refers to a method of curing and smoking the meat, rather than indicating where the ham was made. City hams have a distinctive flavor thanks to a combination of dry curing, hickory wood smoking, and aging.

At Waffle House, their city ham steaks are cut from the boneless cured and smoked rear leg of a pig. Each juicy slice contains bold, smoky flavor with a hint of sweetness. Waffle House serves their city ham steak grilled or fried, letting you customize it to your taste.

On the menu, you’ll find the city ham among other classic breakfast meats like bacon and sausage. But the way city ham is prepared helps it stand out.

Tracing the History of City Hams

While Waffle House has made city ham famous, this style of cured ham has origins dating back centuries. City hams come from the dry curing tradition brought to America by European settlers.

In Europe, dry cured hams were created to preserve meat before refrigeration. Farmers would rub salt and spices on hind legs of pigs to draw out moisture. This created an environment unsuitable for bacteria growth.

Once in America, dry curing became concentrated in southern states like Virginia, Tennessee, and Kentucky. The temperate climate and abundance of hickory trees made these ideal curing conditions. The ready access to hickory wood allowed early American producers to smoke cure the pork over this flavorful wood.

Regional curing styles emerged, including what we now know as the city ham, named for its popularity among city dwellers. City hams have a salty, bold ham flavor compared to milder country hams. They’re more frequently smoked as well, enhancing their signature smoky taste.

Waffle House draws upon this rich American dry cured ham tradition to create their city ham steaks. They’ve carefully crafted the flavor to balance smokiness, saltiness, and sweetness that ham fans crave.

From Pig to Plate: Creating City Ham

So how exactly does city ham get that distinctive flavor? Waffle House doesn’t share their specific suppliers or process, but we can look to traditional city ham production for clues.

It starts with the source – fresh, high-quality pork legs. These are trimmed and then rubbed by hand with a dry cure mixture. The cure contains salt, sugar, nitrates, and sometimes spices like black pepper or red pepper.

The salt draws out moisture, while the sugar balances it with subtle sweetness. Nitrates preserve the color and add unique flavor compounds. Spices provide additional complexity.

Once fully covered in the dry cure, the pork legs are stacked to rest at 36-40°F for approximately 3-4 weeks. This extended cure time allows the seasonings to fully penetrate while inhibiting bacteria.

Next comes smoking. The cured hams are hung in climate-controlled smokehouses and infused with hickory smoke for up to 3 days. This imparts the signature smoky flavor that makes city ham so recognizable.

After smoking, the hams hang to air dry for several months. This further concentrates the ham’s flavor and allows enzymes to tenderize the meat. Aging anywhere from 3 months to 2 years results in complex flavor.

Finally, the hams are ready to be sliced into steaks or chunks to serve. Waffle House likely sources aged, smoked city hams sliced specifically to their specifications.

Sizzling Up Waffle House City Ham

Once the city ham arrives at Waffle House, trained grill operators can prepare it using classic techniques perfected over decades. Customers can order the city ham one of two ways – grilled or fried.

For grilled city ham, grill cooks place the cold sliced ham directly on the flattop grill. The ham is cooked slowly over medium heat to warm throughout while adding caramelized bits for texture. Grilling gives an extra smoky taste and leaves it tender.

Fried city ham amps up the flavor. Slices are dipped in egg wash and seasoned flour before frying in oil on the grill. The coating crisps up to a golden brown, providing crunch contrasting the juicy ham interior. Fried city ham steaks are then topped with more smoked ham flavor via grill charring.

No matter which preparation you specialize in, city ham can be enjoyed on its own or paired with typical breakfast sides. The saltiness pairs perfectly with waffles or biscuits and eggs. You could also enjoy it in a sandwich, chopped in hash, or featured in a chef-inspired omelet creation.

Why Waffle House City Ham Stands Out

Between the careful curing, smoking, aging, and grilling, Waffle House city ham brings a taste profile not replicated elsewhere. Here are a few stand-out qualities that help it earn its cult status:

• Bold, Smoky Flavor – The extended hickory smoke curing infuses rich, smoky ham depth you can’t get from other breakfast meats. Each bite packs a smoky punch.

• Savory and Salty – A hallmark of city ham is its prominent salty flavor. Waffle House’s city ham fully embraces the savory saltiness, balanced by sweetness and smoke.

• Tender and Juicy – Although city ham is cured, aging keeps it tender. The fatty marbling results in a juicy texture with each bite.

• Caramelized Bits – Grilling or frying adds delicious caramelized bits that give city ham steak loads of flavor.

• Customizable Preparation – Patrons can enjoy fried or grilled ham to match their preferences. It adapts well to any breakfast lineup too.

• Nostalgic Taste – For many patrons, Waffle House city ham tastes like childhood or memories of big family breakfasts. It’s a taste of familiarity.

• Durable on the Menu – Unlike trendy new menu items, city ham has stood the test of time. Waffle House fans always know they can rely on this classic.

Once you’ve had city ham at Waffle House, it leaves an impression – that iconic smoky, salty, slightly sweet flavor seared into your memory. It’s no wonder Waffle House patrons keep coming back for more of this unique ham.

Give City Ham a Try for Yourself

Hopefully this inside look gets your mouth watering to try Waffle House’s famous city ham yourself. Stop by your local Waffle House to enjoy a city ham steak grilled or fried and see what all the fuss is about. Keep an eye out for limited time smokehouse meals featuring even more city ham.

While Waffle House keeps their specific city ham preparation confidential, you can re-create some of that signature flavor at home. Look for dry cured ham smoked with hickory and cook it up on a hot grill or pan.

Once you experience city ham in all its glory, you’ll understand exactly why Waffle House fans eagerly await indulging in those smoky, salty slices. So join the city ham fan club and start your day right with this savory southern specialty.