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Country ham - Need buns!

I'm serving up a country ham at a party this weekend and am now on the search for the proper buns. Any suggestions? I'm ideally looking in the Alexandria/Arlington neighborhoods.

My fall backs are those Pepperidge Farm party rolls, but I'd prefer some from a bakery if one is out there.

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  1. Maybe it's just me (and my NC roots), but in my mind country ham always goes with biscuits. So you can do the Pillsbury kind (frozen or in a canister) or if you're feeling more ambitious, make your own.

    Sorry if this doesn't quite answer the question you asked :)

    1 Reply
    1. re: bluepig1

      Agreed. Country ham with biscuits. And i have to admit Pillsbury buttermilk biscuits are better than I make. Of course, someone who has the time can make beaten biscuits.

      I trust the OP knows a country ham can't be prepared like a city ham. Some posters here haven't realized that.

    2. Personally I don't think the Pillsbury ones sit very well after they leave the oven.

      Giant or Shoppers already-baked ones aren't bad, the same with their little dinner rolls.

      3 Replies
      1. re: wayne keyser

        Making them isn't all that difficult, but if you don't want to, I think biscuits from Popeye's are better than those things in the dairy case.

        1. re: bacchante

          Ack! You're scaring me. I used to love those refrigerated biscuits from the exploding cardboard cylinder as a kid (actually I think I liked them best because my mother let me open the package) but I haven't had them in years. I got a package of Pillsbury Grands to serve with the Christmas lamb this year.

          Fortunately my guests aren't very discriminating and they love butter, so no matter how bad the biscuits turn out, they'll put enough butter on them so they won't notice what's underneath.

          The Popeye's biscuits taste like butter even before putting any on. But I suppose that's not such a bad thing.

          1. re: MikeR

            That's probably why I like them--they're a guilty pleasure. But, I can't imagine it's really butter. I wonder what it is? Probably better off not knowing.

      2. definately w/bisquits!! But avoid those canister things... Get a box of Bisquick and just follow the recipe on the box... they only take about 2 mins to mix, and 11 to bake. That's barely a min more than the canister imposters. Its too easy.

        1. Hard-core enthusiasts (I'm thinking of my ex in-laws) would insist on Beaten Biscuits. But they crumb all over the place.

          1 Reply
          1. re: MsDiPesto

            I'm definitely hardcore on this. I grew up in Kentucky and am partial to Kentucky country hams. I still order one from time to time, along with several dozen beaten biscuits. There's something about the combination that forms a wonderful synergy.

          2. For rolls that go well w/ ham, try the Great Harvest Bread company. They're not crusty rolls so it'll be easy to bite into and they're hearty. Much better than Pepperidge Farm.

            2 Replies
            1. re: chowser

              I'll be the lone dissenter here and say that the Pepperidge Farm mini party rolls are what my Southern mom used for her country ham sandwiches for holiday parties....she would open the rolls...spread with whipped butter and then the thinly sliced country ham and then heat them in the oven for a few minutes till warm......She was from North Carolina

              1. re: chowser

                You may need to order these the day before from Great Harvest - but yum!

              2. Can anyone share some suggestions for cooking a country ham? I've been given one as a present and am looking forward to cooking and eating it.

                2 Replies
                1. re: Ichabod

                  Since I just finished cooking one for Xmas (turned out awesome -- genuine "pig candy"!!) Here's my late mother's and Gmother's recipe. It takes a couple days.

                  Take ham out of the bag and throw it in the sink and scrub the outside throughly with a stiff bristled brush and warm running water to remove the mold and other things. Get down into all the cracks and crevases.

                  Place the ham in a large bucket and cover completely with cold water. Soak for 12 hours, drain the water turn the ham over and cover with cold water again for another 12 hours, Repeat this at least 3 times. (my mom always said for three days!) This will help remove the salt and cure.

                  Then place it in a large boiling (crab steamer) pot, cover with cold water Bring to a steady simmer. Add more hot water as needed to keep the ham completely covered. Simmer 20-25 mins per pound. Check internal temp, remove at 155-160, let rest. Skin the ham while still warm. Carve off extra thin slices for best flavor.

                  My source for ham and bacon -- RM Felts, Ivor Va, 757-859-6231 - no website --- you have to call. nice people, wholesale prices, quickdelivery via Fed Ex. This is classic VA Ham.

                  100 yr old family recipe... there you go.

                  1. re: Ichabod

                    ;You best be is to re-post your question on the Home Cooking board: http://chowhound.chow.com/boards/31

                  2. On the eastern shore we have the ham with sweet potato biscuits... the slightly sweet, earthy biscuit to counter the salty cure of the ham is awesome. Anyone know where to find these on western shore?