Country ham is a culinary icon of the American South, representing a tradition of preservation that dates back centuries. Unlike its “city ham” counterpart, which is typically wet-cured and sold ready to eat, country ham is dry-cured with salt and sugar, then aged for months. This process results in a deep, mahogany color and an intense, salty, smoky flavor profile. Because it is much saltier and drier than standard deli ham, knowing exactly how to cook a country ham slice is essential to avoid a meal that is overly tough or aggressive on the palate.
A well-prepared country ham slice should be tender, savory, and perfectly balanced. Whether you are serving it alongside eggs and grits for a classic Southern breakfast or as the star of a biscuit sandwich, the method you choose will define the texture and taste. This guide explores the best techniques for preparing these flavorful cuts, from the crucial pre-soaking steps to the art of the perfect pan sear.
Preparing Your Country Ham Slices
Before the heat even touches the pan, the preparation phase is where the magic happens. Because country ham is preserved through a heavy salt cure, it is naturally much saltier than most modern meats. While some enthusiasts enjoy this robust saltiness, most people prefer to mellow the flavor through a simple soaking process.
The Importance of Soaking
If you have purchased a traditional, aged country ham slice, soaking is your best friend. To do this, place the slices in a shallow dish and cover them with cold water or milk. For a standard 1/4 inch thick slice, a soak of 20 to 30 minutes is often sufficient to pull out the surface salt. If the ham is particularly aged or thick, you can extend this up to 4 hours in the refrigerator. After soaking, always pat the ham completely dry with paper towels. Removing the surface moisture is vital for achieving a good sear rather than steaming the meat.
Trimming and Prepping
Take a look at the edges of your ham slice. You will likely see a rind or a thick layer of fat. While you should leave a small amount of fat on the edge to provide natural oil for the pan, you may want to trim the very outer skin or rind, which can be tough. Another professional tip is to make small vertical snips in the fat around the edges of the slice. This prevents the ham from curling up into a “cup” shape when it hits the hot pan, ensuring even contact with the cooking surface.
The Classic Pan Frying Method
Pan frying is the most popular way to cook a country ham slice. It is fast, efficient, and creates the ideal foundation for red-eye gravy. For the best results, a heavy cast-iron skillet is the preferred tool of choice because of its superior heat retention.
Step by Step Frying Instructions
Start by heating your skillet over medium heat. You do not typically need to add much oil or butter, as the fat on the ham will render out. However, a tiny teaspoon of bacon grease or vegetable oil can help prevent initial sticking. Once the pan is hot, lay the ham slices in carefully.
Cook the ham for approximately 2 to 3 minutes per side. You are looking for a light browning and a slight crispness on the edges. Be careful not to overcook it; because the moisture content is low, country ham can go from perfectly tender to “shoe leather” in a matter of seconds. The goal is to reach an internal temperature of about 145 degrees Fahrenheit for food safety while maintaining the meat’s integrity.
Creating the Red Eye Gravy
No discussion on frying country ham is complete without red-eye gravy. Once the ham is cooked, remove the slices and set them aside. While the skillet is still hot and filled with those salty, savory drippings, pour in about 1/2 cup of strong black coffee or water. Use a wooden spoon to scrape the flavorful browned bits (fond) from the bottom of the pan. Let the liquid simmer and reduce for about 3 to 5 minutes until it darkens. Pour this thin, salty sauce over the ham or use it as a dip for hot buttermilk biscuits.
Baking Country Ham Slices in the Oven
While pan frying is the standard, baking is an excellent alternative when you are cooking for a crowd or want a hands-off approach. Baking allows the ham to heat through evenly and is particularly effective if you want to apply a sweet glaze to balance the salt.
The Foil Packet Technique
To keep the ham from drying out in the oven, it is best to use a foil packet. Preheat your oven to 350 degrees Fahrenheit. Place the ham slices on a large piece of heavy-duty aluminum foil. You can sprinkle a tablespoon of brown sugar or a drizzle of maple syrup over the top of each slice at this stage.
Fold the foil up to create a sealed pouch. Place the pouch on a baking sheet and bake for about 15 to 20 minutes. The steam trapped inside the foil helps rehydrate the meat, making it much more tender than the frying method. If you prefer a bit of a crust, you can open the foil for the last 5 minutes of cooking and turn the oven to broil.
Oven Glazing for Extra Flavor
If you want a more gourmet experience, try an applesauce and mustard glaze. Mix 1/4 cup of smooth applesauce with 1 tablespoon of Dijon mustard and a pinch of cloves. Brush this over the ham slices halfway through the baking process. The acidity in the applesauce and the tang of the mustard cut through the heavy salt and fat of the ham, creating a complex and delicious flavor profile.
Grilling Country Ham Steaks
During the summer months, taking the country ham to the outdoor grill is a fantastic way to add a layer of smokiness. This works best with thicker “steaks” that are at least 1/2 inch thick.
Tips for the Grill
Clean and oil your grill grates thoroughly. Preheat the grill to a medium-high setting. Because country ham is already cured, you are essentially just heating it through and adding char. Place the ham on the grill and cook for about 2 minutes per side. The high heat will caramelize any sugars in the cure and create beautiful grill marks.
If you find the ham is drying out too quickly on the grill, you can brush it with a little bit of apple juice or cider vinegar while it cooks. This keeps the surface moist and adds a hint of sweetness. Serve grilled ham with grilled pineapple rings for a classic salty-sweet combination that is perfect for a backyard barbecue.
Modern Variations: The Coca-Cola Simmer
One of the more unique but highly effective “secret” methods for cooking country ham slices involves using Coca-Cola or another sugar-based soda. The phosphoric acid in the soda acts as a tenderizer, while the high sugar content balances the salt.
How to Simmer in Soda
Place your ham slices in a skillet and pour in enough Coca-Cola to just barely cover the bottom of the pan. Bring the liquid to a gentle simmer over medium-low heat. Let the ham cook in the bubbling soda for about 4 to 5 minutes, turning once. As the liquid reduces, it will turn into a thick, dark, sweet syrup that coats the ham. This method is particularly popular for making ham biscuits, as the sweetness of the reduced soda creates a professional-quality glaze with very little effort.
Tips for Serving and Storage
Country ham is incredibly versatile. While it is a staple of breakfast, it also makes a wonderful addition to a charcuterie board when sliced paper-thin.
Best Side Dish Pairings
To balance the intensity of a country ham slice, pair it with “mild” sides. Creamy grits, fluffy scrambled eggs, and unsalted buttered biscuits are the traditional choices. For dinner, consider serving it alongside braised greens or a sweet potato mash. The sweetness of the potatoes provides a natural foil to the salt of the pork.
Storing Leftovers
If you have leftover cooked ham, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to up to five days. Because of the high salt content, it stays fresh longer than city ham. To reheat, avoid the microwave, which can make the ham rubbery. Instead, wrap it in foil with a teaspoon of water and heat it in a 300 degrees Fahrenheit oven until just warmed through.
FAQs
- Can I eat country ham without cooking it?
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Technically, yes. Because country ham is dry-cured and aged, it is considered shelf-stable and safe to eat “raw” in the same way you would eat prosciutto or serrano ham. However, most people find that country ham slices are sliced too thickly to be enjoyed this way and prefer the texture and flavor that comes with traditional cooking.
- Why is my country ham so tough after cooking?
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The most common reason for tough ham is overcooking. Country ham has a very low moisture content because of the curing process. If it is cooked for too long or at too high a temperature, the fibers tighten and become hard. Aim to just brown the outside and heat the center to 145 degrees Fahrenheit.
- What is the difference between country ham and city ham?
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City ham is wet-cured in a brine of water, salt, and preservatives, which makes it moist and pink. It is usually sold fully cooked. Country ham is dry-cured with a salt rub and aged in a temperature-controlled environment, resulting in a drier, saltier, and more intensely flavored meat that usually requires some preparation before eating.
- How do I get the salt out of country ham quickly?
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If you don’t have hours to soak the ham, you can perform a “quick boil.” Place the slices in a pan of water, bring it to a boil for 1 to 2 minutes, then drain the water and proceed with frying or baking. This will remove a significant amount of surface salt in a fraction of the time.
- What kind of pan is best for frying ham?
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A seasoned cast-iron skillet is widely considered the best pan for frying country ham. It distributes heat evenly and allows for the high-heat searing necessary to develop flavor without sticking. If you do not have cast iron, a heavy-bottomed stainless steel pan is the next best option.