How Do You Like Your Breakfast Ham??
- Davwud May 17, 2008 07:06 AM
So it's a lousy, wet Saturday morning and I just finished my breakfast.
I had fried ham, a fried egg and roasted garlic cheese grits. But I digress.
The question dawned on me. How do you like your breakfast ham. I like to thick cut it and fry it in a touch of oil until there is a nice mahogany crust on the outside with nice tender ham on the inside.
The reason I ask is because my parents like it thin cut. My dad likes it cooked until it's hard and my mom takes it off earlier when it just starts to get some colour.
I like to chop thin ham into strips and fry it until it's a little brown, but not crispy. And then I like to rub it in some syrup from the french toast.
I prefer a thickish cut, (at least 3/8 of an inch), slapped on a cast iron skillet heated to medium. When it is nicely browned on both sides, I remove the ham, lower the flame on the stove, and set the pan aside to cool down a bit.
When the pan has acquiesced to my temperature bidding, I return it to the heat, and use the flavorful drippings to cook my eggs, potatoes, grits, pancakes, etc. Then, once those are plated, I return the ham to the pan for a quick dose of heat, and revel in breakfast nirvana.
Kinda make a ham hash. Start by a saute of onions(1/2 cup) in oil (2 -3 TBL)and diced raw potatoes (2 cups) til potatoes are browned. Add mushrooms to brown then 1 cup of diced ham pieces. Meanwhile poach some eggs (soft). When potatoes/ ham hash is ready... plate.. topped with soft poached eggs .. may add hot sauce to taste. Yumm!
Kinda a rendition from Charlie's sandwich shop in Boston's Back Bay area visited a few years back. Local spot where they are line up around the block to get a seat at the counter Amazing place.
Butter, that's the criteria for jfood...butter. Thick, thin, low-Na, country, doesn;t matter as long as it is sauteed in butter. Likewise eggs. Butter. Gotta frythem in butter. Not oil and definitely not the sprash vanish that some diners use. Infact when he stays at an embassy Suites, he takes a few pats from the bread area and brings to the "free eggs" line and hands them to the chef. When jfood orders or makes breakfast he always specifies.....Butter.
I am such a ham fan that just about anything will do. If I am making breakfast for a crowd I will cut the ham quite thick and brown it nicely and them put all the slices back into the pan and add a little apple or mango juice to keep it from getting too dry. It can stay on the low burner or in a low oven for quite a while and come out great.
But sometimes I do like the thin cut very crisp route too, especially with thick cut whole wheat toast.
I am with Emeril on the pork fat rules thing.