Country Ham Recipe

Optional: Rinse or Soak

If the country ham is extremely salty (common with very old or heavily cured specimens), place slices in a shallow dish and cover with hot water. Let soak 10–20 minutes, tasting one small piece after 10 minutes. Drain and pat dry. For less salty hams, skip soaking to preserve flavor and texture.

If you have a bone-in ham and need to slice it, use a sharp knife to cut thin slices about 1/16–1/8 inch thick. Thinner slices crisp more quickly and are traditional for biscuits.

Heat the cast-iron skillet over medium heat until hot, about 2–3 minutes. Add 1 tablespoon butter and swirl to coat.

Add ham slices in a single layer without overlapping; you may need to cook in batches. Cook 1–2 minutes per side until edges begin to brown and the fat renders. Use tongs or a spatula to flip. Watch carefully: thin slices can go from browned to charred quickly.

Glaze (Optional)

If you want a sweet-salty glaze, sprinkle about 1 teaspoon brown sugar over each batch of ham during the last 30 seconds of cooking, then flip so sugar caramelizes and forms a light glaze. Add a small pinch of black pepper to finish if desired.

Transfer cooked ham to a warm plate and keep loosely tented with foil while you finish remaining batches. Wipe out excess rendered fat from the skillet if it becomes smoky; add the remaining 1 tablespoon butter if needed to crisp next batch.

Split warm buttermilk biscuits while still hot. Place 1–2 slices of cooked country ham on the bottom half of each biscuit (use more slices for a meatier sandwich).

Add a smear of whole grain mustard or a spoonful of hot pepper jelly to the top half of the biscuit, or serve it on the side for guests to add as they like.

Top with pickled peach or dill pickle slice if desired. Close the sandwich and serve immediately while ham and biscuits are warm.

Leftovers: Wrap cooled cooked ham slices tightly and refrigerate up to 5 days or freeze up to 3 months. Reheat gently in a skillet over low heat to avoid drying.