Sliced country ham recipes

[Pfphantom Pfisherman]

Being from the Southern part of the country I've always enjoyed
a good slice of center cut country ham, grits, eggs and red-eye gravy
for breakfast. Don't eat it near as much as I used to. Seems my cholesterol
level won't tolerate it as I've gotten older.

Curious as to whether any members have a good recipe for incorporating
country ham in an entrée for your evening meal? Sides would also be
appreciated.

[ablecane]

Love the jalapeno jelly from "Trader Joe's" on ours. We have it a couple of times a month!

[Cane Head]

Sides would also be appreciated.

Did someone say butter beans, pintos, purple hulls, blackeyed, turnips, collards. Or just plain cold ham cornbread or bisquit sandwich?

And of course - you gotta have the appropriate music for ambience :http://www.youtube.com/watch?v=BIOKCcTkbUM

Pass me another slice - I like me some ham.

Cane

[eastprong]

Unsmoked country ham makes the best carbonara, in my opinion, better than guanciale (cured jowl), in my opinion, because it's never flabby. Slice into matchsticks and put a sprig of fresh thyme and a whole clove of garlic when you are heating it.

[Pfphantom Pfisherman]

Unsmoked country ham makes the best carbonara, in my opinion, better than guanciale (cured jowl), in my opinion, because it's never flabby. Slice into matchsticks and put a sprig of fresh thyme and a whole clove of garlic when you are heating it.

Thanks Eastprong!

Spaghetti carbonara is one of my all-time favorite dishes.
I will most certainly give this a try!

[eastprong]

Actually, you can substitute for any recipe calling for prosciutto, pancetta, or guanciale. If the recipe calls for the prosciutto to be sliced paper thin, then you would need to have a whole ham cutsom sclided for you. But you should treat it like prosciutto whenever you use it -- do not overcook, just heat through.

Pasta with greens is very Italian, so use any greens (except collards - -I like mustard best) and throw in some quickly sauteed julienned country ham when serving.

[Pfphantom Pfisherman]

Actually, you can substitute for any recipe calling for prosciutto, pancetta, or guanciale. If the recipe calls for the prosciutto to be sliced paper thin, then you would need to have a whole ham cutsom sclided for you. But you should treat it like prosciutto whenever you use it -- do not overcook, just heat through.

Pasta with greens is very Italian, so use any greens (except collards - -I like mustard best) and throw in some quickly sauteed julienned country ham when serving.

Not a collards fan myself eastprong.
I am a big fan of mustard greens, and especially creasy greens
when I can get my hands on them. Kind of a wild poke salad.

[bassman]

Deep fried Okra goes with everything.

[JohnMD1022]

Unsmoked country ham makes the best carbonara, in my opinion, better than guanciale (cured jowl), in my opinion, because it's never flabby. Slice into matchsticks and put a sprig of fresh thyme and a whole clove of garlic when you are heating it.

By definition, country ham is smoked.

[wctc1]

By definition, deep fried Okra rules...

[woody osborne]

i use country ham to season great northern, pinto beans.

[jhuskey]

In our house, when we struggle to answer the “what’s for dinner question”, we sometimes resort to the Breakfast at Night option. Endless possibilities.

[jhuskey]

Unsmoked country ham makes the best carbonara, in my opinion, better than guanciale (cured jowl), in my opinion, because it's never flabby. Slice into matchsticks and put a sprig of fresh thyme and a whole clove of garlic when you are heating it.

By definition, country ham is smoked.

Not necessarily so - some are only salt-cured.

[Short Tip]

Center cut slices cut into bite size pieces, simmered briefly, lightly browned, then tossed with fried Chesapeake or Chincoteague oysters. Yummy!

[Brooks]

Center cut slices cut into bite size pieces, simmered briefly, lightly browned, then tossed with fried Chesapeake or Chincoteague oysters. Yummy!

Oh my god—That sounds so good. Not something I get here in Idaho.

[huntschool]

Dinner..... Center cut 1/4" warmed slightly, mixed greens with cider vinegar and hash brown casserole.

I am lucky to live in an area that can get some of the best commercial Southern ham available as well as a few small operations which have a few hams every year for sale.

The only way I can get prosciutto is via a "care package" from my school mates back in NE NJ from an Italian deli so I use the local stuff for my carbonara etc. I love it in the morning with eggs and biscuits. It's just down-home comfort food. We have it for dinner and snacks as needed or wanted.

I should mention that we like our greens mixed but no, repeat NO... Kayle whatsoever. I also like to serve it with wilted lettuce salad without the hard-boiled egg that some folks use.

[eastprong]

Smoked and unsmoked country ham available here, for example:
https://shop.bentonscountryham.com/

It looks like they don't sell their unsmoked bacon online, but several smaller grocery stores around Knoxville sell it. I bet if you sent them a message you could get some online -- they are fine folks.

[jvh]

I'm surprised no one has mentioned beaten biscuits. They are perfect for small ham sandwiches.
Vern

[Short Tip]

I'm surprised no one has mentioned beaten biscuits. They are perfect for small ham sandwiches.
Vern

Yes sir! My grandmother, who hailed from SW Virginia, used to make a basket for my dad and I when we were headed up to fishing camp. Country ham on homemade beaten biscuits, fried chicken and little jars of carrot sticks in sweet brine. Oh boy, I can still taste them.

Calhoun's Ham House in Culpeper VA makes country ham biscuits on little sweet yeast rolls from Knakl's Bakery, right around the corner. I often pick up a 6 or 12 pack on my way to fish SNP. https://www.washingtonpost.com/wp-srv/W ... 0-idx.html

[JohnMD1022]

I was raised in hash curing family. I grew up with my grandparents and by the time I came along , hog raising was no longer allowed in our county.

But Pop had contacts in central VA and we would hit one of them each year after Thanksgiving and Pop would buy 4 smoked hams and 2-3 shoulders. These had been killed and cured over the prior year.

Pop would then rub them down with his own cure of salt, black peppers, brown spandex whisky or rum, see them up in pillow cases and hang them.

Ham days were Thanksgiving, Christmas, New Years and Pop’s Birthday..

The shoulders were breakfast meat through the year.