Boiled Country Ham
- 1). Place the uncooked ham hock in a deep pot and cover with water. Set in the refrigerator and let soak for 4 to 12 hours. Remove the ham and drain the water.
- 2). Cover the ham with clean water and let soak for an additional 12 to 18 hours in the refrigerator, if you want to remove even more of the salt from the ham.
- 3). Set the desalinated ham with the skin facing down in the large pot. Add clean water to the pot until you completely cover the ham.
- 4). Set on the stove top and heat on medium-high until the water temperature reaches 190 degrees Fahrenheit and is simmering but not boiling.
- 5). Simmer, adding water if necessary to keep the ham covered, for 25 minutes per lb. Cook until the internal temperature measures 163 degrees Fahrenheit. Remove from the water and slice as thinly as possible with a very sharp knife. Serve immediately.
Fried Country Ham Slices
- 1). Slice uncooked country ham hock in 1/4-inch thick slices. Leave the fat and skin on the edges of the ham. Preheat the frying pan on medium-high heat.
- 2). Place the slices in a single layer in a preheated ungreased frying pan; the fat on the ham will melt into the grease for cooking the ham. Cover the frying pan.
- 3). Let the ham cook for approximately five minutes, and flip over. Cook on the other side for five minutes. Remove from heat and serve between biscuit halves or on a sandwich made from white bread.
- 4). Fry cooked country ham by slicing into 1/4-inch thick pieces. Place in a preheated frying pan on medium-high heat, and cook for one minute on each side; do not overcook as you are only warming the cooked ham.
- 5). Retain the ham grease leftover from the fried ham slices to make red-eye gravy to serve over the ham, if desired. Add 1/2 cup of water and a cup of black coffee to the grease in the pan and simmer on medium heat for three to five minutes, or until it turns a reddish tint. Serve immediately with fried ham slices.