The culinary landscape of New Jersey is defined by many things, but perhaps nothing is as iconic or as fiercely debated as Taylor Ham. Whether you call it Taylor Ham or Pork Roll, this processed pork product is a staple of diners, boardwalks, and home kitchens across the Mid-Atlantic. Learning how to cook Taylor Ham is more than just a kitchen skill; it is an initiation into a regional tradition that prioritizes salt, grease, and the perfect sear.
While the product is technically fully cooked when you buy it, eating it straight from the package is considered a missed opportunity. The magic of Taylor Ham happens when it hits a hot surface, allowing the fats to render and the edges to caramelize into a crispy, savory delight. This guide will walk you through the traditional methods, the necessary prep work, and the creative ways to serve this Garden State classic.
The Secret to the Perfect Slice
Before you even turn on your stove, you must understand the physical properties of a slice of Taylor Ham. Because of the way the meat is cured and processed, a circular slice will expand as it heats. If left to its own devices, the middle of the slice will puff up, creating a “dome” or “bowl” shape. This prevents the center of the meat from making contact with the pan, leading to uneven cooking where the edges are burnt and the middle is lukewarm and rubbery.
To combat this, generations of cooks have used a technique called scoring. Before placing the meat in the pan, use a sharp knife to make several small radial cuts from the outer edge toward the center. Most traditionalists recommend four cuts—at the twelve, three, six, and nine o’clock positions—extending about a half-inch into the slice. When cooked, these slits allow the meat to stay flat, and the resulting shape is affectionately known as the “fireman’s badge” or “Pac-Man” style.
Traditional Pan Frying Method
Pan frying is the gold standard for cooking Taylor Ham. It provides the most control over the texture and allows you to use the rendered fat to cook your eggs afterward.
Choosing Your Equipment
A cast-iron skillet is often preferred for its heat retention and ability to create a deep, dark crust. However, a stainless steel pan or a non-stick griddle also works perfectly fine. You generally do not need much oil or butter because the meat has a high fat content that will release as it warms.
The Cooking Process
Place your skillet over medium-high heat. Once the pan is hot, lay your scored slices in a single layer. You should hear an immediate sizzle. Let the slices cook for about 2 to 3 minutes on the first side. You are looking for the edges to turn a deep reddish-brown and for the surface to develop “leopard spots” of caramelization.
Flip the slices and cook for another 1 to 2 minutes on the second side. Some prefer their Taylor Ham “well done,” which means leaving it in the pan until the edges are almost black and the texture is crispy like thick-cut bacon. Others prefer it “lightly browned,” keeping the center more tender and ham-like. Once finished, transfer the slices to a plate lined with paper towels to drain the excess grease.
Alternative Cooking Methods
While the frying pan is the most common vessel, there are other ways to prepare Taylor Ham depending on your kitchen setup and how many people you are feeding.
Grilling Taylor Ham
If you are already firing up the grill for a backyard barbecue, Taylor Ham makes an excellent addition to the menu. The smoke from the charcoal adds a new layer of complexity to the tangy, salty meat. To grill it, place the slices directly over medium heat. Because grills can be hotter than a stovetop, keep a close eye on them; they will develop grill marks and crisp up in as little as 60 to 90 seconds per side.
Oven Roasting a Whole Roll
For large gatherings or holiday breakfasts, you can cook a whole 3-pound roll of Taylor Ham in the oven. Remove the canvas casing and score the surface of the log in a diamond pattern, similar to how you would prep a holiday ham. Place it in a roasting pan and bake at 350°F for about 45 to 60 minutes. You can even apply a glaze of brown sugar and mustard during the last 15 minutes of cooking to create a sweet and salty crust.
Air Frying for Convenience
In recent years, the air fryer has become a popular tool for Taylor Ham enthusiasts. It provides a very even “fry” without the mess of grease splattering on the stove. Set your air fryer to 400°F and cook the slices for 4 to 6 minutes, flipping halfway through. This method results in incredibly crispy edges and is perfect for a quick weekday morning.
The Ultimate Assembly The PEC Sandwich
You cannot discuss how to cook Taylor Ham without mentioning the “Pork Roll, Egg, and Cheese” (PEC) sandwich. In New Jersey, this is usually served on a Kaiser roll—also known as a hard roll—which has a sturdy exterior and a soft, airy interior that can soak up the juices.
Perfecting the Layers
While your ham is finishing in the pan, crack an egg into the same skillet. Most prefer the egg “over easy” or “over medium” so the yolk creates a natural sauce, though scrambled is a common choice for those on the go. Just before the egg is done, place a slice of American cheese on top of the ham or the egg to let it melt.
The assembly order matters: bottom roll, egg, cheese, and then at least three slices of Taylor Ham. The heat from the meat helps ensure the cheese is perfectly gooey.
The “SPK” Customary
When ordering at a diner, you will often be asked if you want “SPK.” This stands for Salt, Pepper, and Ketchup. Even though Taylor Ham is already quite salty, a dash of extra salt and pepper is traditional. The sweetness and acidity of the ketchup provide the necessary balance to the heavy, savory flavors of the meat and cheese.
Creative Uses Beyond the Sandwich
While the breakfast sandwich is king, Taylor Ham is a versatile ingredient that can be used in various other dishes.
- Taylor Ham Carbonara: Instead of pancetta or guanciale, use small diced cubes of fried Taylor Ham in your pasta. The tanginess of the meat pairs beautifully with pecorino cheese and black pepper.
- Jersey Burger: Top a standard beef patty with two slices of crispy Taylor Ham and an egg for a “Jersey-style” burger.
- Diced in Omelets: Sauté diced pieces with onions and peppers before folding them into a three-egg omelet.
- Fried Rice: The salty, smoked profile of the meat works surprisingly well as a protein substitute in pork fried rice.
Frequently Asked Questions
Do I need to remove the casing before cooking Taylor Ham?
Yes, if you bought a whole roll or a “log” of Taylor Ham, it is encased in a cotton or canvas sack. You must peel this off before slicing and cooking. If you bought the pre-sliced boxes, the casing has already been removed for you.
Can I cook Taylor Ham in the microwave?
You can, but it is not recommended if you want the best flavor. To microwave it, place slices between paper towels and heat for 30 to 60 seconds. It will get hot and slightly chewy, but it will lack the crispy, caramelized edges that come from a pan or grill.
Is Taylor Ham healthy to eat every day?
Taylor Ham is a processed meat that is high in sodium and saturated fat. While it is a delicious treat and a staple of regional culture, it is best enjoyed in moderation as part of a balanced diet.
Why is it called Taylor Ham in North Jersey and Pork Roll in South Jersey?
The product was originally created by John Taylor in 1856 and marketed as “Taylor’s Prepared Ham.” However, due to the Pure Food and Drug Act of 1906, it no longer met the legal definition of “ham” and was rebranded as “Pork Roll.” North Jersey stuck with the original brand name, while South Jersey adopted the legal category name.
At what temperature should I store Taylor Ham?
Taylor Ham should be kept refrigerated at 40°F or below. Once the package is opened, it should be consumed within 5 to 7 days. You can also freeze it for up to 2 months; just be sure to wrap it tightly to prevent freezer burn.