Country Ham Recipe

Bring to room temperature

Remove the country ham from the refrigerator 20–30 minutes before cooking to take the chill off. This helps the ham heat evenly and keeps the texture tender.

Prepare pan

Choose a large heavy skillet (cast-iron preferred) and warm it over medium heat for 1–2 minutes until hot but not smoking.

Sear ham

Add 1 tablespoon of Arbequina olive oil to the hot skillet, swirl to coat. Lay the ham slices in a single layer (work in batches if necessary). Cook for 45–60 seconds on the first side until the edges begin to crisp and the fat renders. Flip and cook an additional 30–45 seconds. The goal is to warm and lightly crisp—country ham is already cured and salty, so avoid overcooking.

Finish with oil and aromatics

Remove the seared ham to a warm plate. Reduce heat to low. Add the remaining 1 tablespoon Arbequina olive oil to the pan, add the thyme leaves and lemon zest, and swirl for 10–15 seconds to bloom the aromatics in the oil. Spoon the flavored oil over the sliced ham and finish with a light crack of black pepper to taste.

Rest and serve

Let the ham rest for 1–2 minutes so the flavors settle. Arrange on a platter and drizzle any accumulated pan juices and the dressed olive oil over the top.

If using bread or crackers, spread a thin layer of goat cheese or cream cheese on each piece. Top with a slice of warm country ham, a cornichon or slice of pickle, and a small drizzle of Arbequina olive oil if desired.

Serve immediately while the ham is warm. Leftover ham can be kept refrigerated, tucked under plastic wrap, and served cold the next day.