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sliced country ham

Friends who were visiting Virginia brought us a package of Foothills sugar cured country ham, center biscuit cut. Half a pound, maybe 4-6 thin slices. No cooking instructions. How do I cook it? Boil? Pan-fry? Both?

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  1. I'm not familiar with "sugar cured" country ham. If it's the traditional, salty country ham, others may disagree, but this Kentuckian would never boil country ham. I always pan fry. Once some of the fat renders & the ham is brown, remove. You can add a bit of coffee to the pan drippings for some red eye gravy (grandma added a touch of bourbon, too).

    1. Country ham sold sliced is almost always already cooked. Read the package info carefully. That said, if you do cook it, fry, don't boil

      7 Replies
      1. re: pikawicca

        +1
        But if you want to double check, here is their contact info: Foothills Country Hams
        Greg Pardue, President
        Steve Edwards, Vice-President
        P.O. Box 595
        Jonesville, NC 28642

        (336) 835-2411

        1. re: EM23

          Thanks, I got a call back and they said just to warm it up in a frying pan or microwave, not to cook it too much or it would get tough. But it looks so raw I'm dubious about that advice, especially given the two comments below about simmering / poaching it.

          1. re: Robert Lauriston

            another Kentuckian chiming in...that is the way it is suppose to look gently warm. EAT

        2. re: pikawicca

          This is not ready to eat, my friends got a package for themselves, couldn't figure out what to do with it..

          There are no instructions on the package.

          1. re: Robert Lauriston

            It is sugar cured. People usually cut a thick slice or two off and fry it up with some red eye gravy. but if they are thin slices, putting it in biscuits for ham biscuit sandwiches would be traditional. You could serve them with eggs and some white gravy if you like.

            Here are some links to videos on curing ham.

            http://www.youtube.com/watch?v=v9ae7D...

            http://www.youtube.com/watch?v=L6LHOp...

          2. re: pikawicca

            country ham is not already cooked...it is cured only...you have to cook it by heavy fry pan or broiling it in the oven on both sides...you can boil it but that's not worth a damn that way...My grandfather was a hog farmer...I know what I'm talking about...all these people on here are saying its already cooked don't know what their talking about

          3. I used to eat those biscuit slices all too often. I don't treat them with as much respect as I offer to a full ham. I simmer them in a little bit of water and then brown as the water boils off. Then -- get this -- I make a SICK egg mcmuffin with sliced medium cheddar and one over-medium. It is heaven.

            1. I've bourbon poached mine, thrown it in a food processor with butter and more bourbon and made THE BEST ham salad you've ever had. Have mercy!

              1. It's cured over several months the way people have cured ham for centuries. It is ready to eat.

                4 Replies
                1. re: Hank Hanover

                  Yes, it is dry cured just like Prosciutto or serrano ham. However, unless you get it sliced paper thin like these others, it is best to give it a gentle heat up in a cast iron skillet just for a little extra flavor.

                  1. re: Hank Hanover

                    Yes, if it's a traditional country ham and cured over 10 months (some say six months), it's ready to eat.
                    http://www.chow.com/food-news/53482/d...

                    1. re: Melanie Wong

                      it is not ready to eat...you people are nuts....you have fry it, broil or boil but it is not ready to eat

                      1. re: jenkinstaj2000

                        Guess you didn't bother to read the article I linked nor my earlier post in this thread.