Country-Fried Ham always brings me back to family breakfasts around the table. The salty, savory flavor paired with the crispy, golden crust makes everything feel comforting and nostalgic. If you love hearty Southern cooking, this is a recipe you’ve got to try.
Country ham has deep roots in Southern cooking, traditionally salt-cured and dry-aged to preserve it before refrigeration. For most Southerners, country ham is commonly served for breakfast with biscuits and gravy or as a special treat during holiday meals. Although I am not one, I am so glad I got to bring the essence of Southern cuisine to my kitchen with this recipe!
The version of Country-Fried Ham I’m sharing today has become my favorite over time. I’ve tweaked it to give the ham a crispy coating that adds texture without masking its natural salty flavor. This method strikes the perfect balance between simplicity and flair, making it easy to prepare while still impressing anyone you serve it to.
What I love about this recipe is how it blends comfort and simplicity. It’s easy to prepare yet delivers a satisfying, flavorful dish that’s sure to impress. With just a few simple steps, you’ll have a delicious country-fried ham ready to enjoy. So, let’s dive right into it.
Expert Tips That I Recommend
- If the ham feels too salty, I recommend soaking the slices in cold water for 30 minutes to balance the saltiness while keeping their flavor.
- I like to season the skillet lightly with a pinch of sugar before adding the ham. It helps with browning and enhances the ham’s natural sweetness.
- For a hint of smokiness, I suggest adding a sliver of smoked bacon to the skillet with the oil. Let it sear briefly, then remove it for a subtle, smoky touch.
- I recommend spritzing a bit of water into the skillet after placing the ham and covering it with a lid for a few seconds. It keeps the inside juicy while the outside crisps.
- A light dusting of cornstarch on the ham before frying adds a slight crispiness without altering the flavor.
- Letting the ham sit at room temperature for 15 minutes before cooking helps it cook evenly and stay tender.
- For extra flavor, I like rubbing the ham with a bit of garlic powder or smoked paprika before frying. It adds a savory depth.
- I love finishing the ham with a dab of butter just before removing it from the skillet. It adds a rich, glossy texture.
- For a unique texture, I sometimes dust the ham lightly with semolina. It adds a subtle crunch to the crust.
- Briefly marinating the ham in soy sauce with a touch of honey for about 5 minutes adds a delicious umami boost.
- If the ham is very cured, I recommend rubbing it lightly with a lemon wedge before frying. It brightens the flavor perfectly.
- Once you are done frying the ham, I recommend deglazing the pan with some bourbon or even apple cider vinegar. Toss in some butter to create a rich sauce that perfectly complements the ham.
- You can try double-frying the ham to make it extra crispy. For that, I suggest frying the ham at a high temperature, letting it rest for 5 minutes, and frying again to enjoy the crispy goodness.
- To retain the crispiness of the ham, you can rest it on a wire rack after frying rather than on paper towels. This will improve air circulation and prevent the ham from steaming and getting soggy.
Recipe Variations For Different Diets
- Low-Sodium Diet: I recommend reducing the saltiness of country ham by soaking it in water for several hours, or even overnight, to draw out some of the salt. Changing the water a few times during soaking can help even more.
- Low-Fat Diet: Since country ham is high in fat, I suggest using leaner cuts of ham. Frying the ham with minimal oil also helps reduce fat. Refined coconut oil works well for a light coat, but you could also use a quick spritz of cooking spray to cut down on oil even more.
- Vegan and Vegetarian Diet: For a vegan or vegetarian ham option, I recommend using seitan, made from vital wheat gluten, for a texture close to ham. Mix it with liquid smoke, maple syrup, and spices like garlic and paprika to create that cured flavor. Steam to keep it moist, then bake with a light maple-and-mustard glaze for a perfect balance of sweetness and savoriness.
Nutritional Information
While this dish is flavorful, it’s not considered healthy due to its high salt content and frying. It’s best enjoyed in moderation, especially if you’re watching your sodium or fat intake. Though delicious, I wouldn’t recommend indulging in this dish every day.
Below are the exact nutritional values for this recipe for your reference.
| Calories | 103 kcal |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 26 mg |
| Sodium | 505 mg |
| Potassium | 122 g |
| Polyunsaturated Fat | 1 g |
| Calcium | 3 mg |
| Monounsaturated Fat | 3 g |
| Protein | 9 g |
| Iron | 3 mg |
Storing And Reheating This Recipe
Storing
- Refrigeration: I recommend storing leftover country-fried ham in an airtight container in the refrigerator. It keeps well for up to 3-4 days this way. I usually place a paper towel at the bottom of the container to absorb any moisture and prevent it from becoming soggy. This helps maintain that satisfying texture, even after a few days.
- Freezing: If you want to store the ham for a longer period, freezing works well. I suggest wrapping each slice tightly in plastic wrap to protect it from freezer burn, then placing the wrapped pieces in a freezer-safe bag or container. This method keeps the ham good for about 1-2 months. When you’re ready to reheat, thaw the ham in the fridge overnight to ensure even reheating.
Reheating
- Stovetop Method: My favorite way to reheat country-fried ham is on the stovetop, as it helps bring back some of that initial crispiness. I heat a skillet over medium heat and add just a touch of oil to keep the ham from sticking. Once the pan is warm, I place the ham slices in and cook them for a couple of minutes on each side until they’re heated through. In my experience, this method retains the best texture.
- Oven Method: Another effective way to reheat is in the oven, which works especially well if you’re reheating multiple slices at once. I suggest preheating the oven to 300°F (150°C) and placing the ham slices on a baking sheet lined with foil. Cover the ham loosely with foil to prevent it from drying out, and heat it for about 10 minutes, or until warmed through. Consider checking it halfway to make sure it’s heating evenly. I wouldn’t recommend microwaving the Country-Fried Ham, as it tends to soften the crispy edges and can make the ham a bit chewy, rather than maintaining that satisfying texture.
What To Serve With This Recipe
Here are some of my favorite sides to serve with a piece of Country-Fried Ham.
- Cornbread: A slice of warm cornbread adds a sweet, crumbly touch. I love how it complements the ham’s bold, salty taste.
- Biscuits and Gravy: I suggest pairing the ham with fluffy biscuits and creamy, peppery gravy. It’s a classic Southern combination that adds richness to each bite.
- Beans: For a lighter side, cook some beans and maybe add a hint of garlic. Their fresh crunch rounds out the meal nicely.
- Scrambled Eggs: I recommend soft, creamy scrambled eggs. They soak up the ham’s juices perfectly, making for a hearty, satisfying meal.
- Apple Pie: For a touch of sweetness, try apple pie. Their caramelized flavor with a hint of cinnamon complements the savory ham beautifully.
- Hash Browns: Crispy hash browns are my go-to with country ham. Their golden crunch adds a nice texture to balance the ham’s tenderness.
- Grits: I prefer serving ham with creamy grits and shrimp. They absorb the ham’s salty flavors, creating a comforting Southern pairing.
- Green Beans: Green Beans make a perfect pair, balancing the flavor and adding green nutrition. I recommend this traditional side for a complete Southern experience.
Printable Version
Country Fried Ham Recipe
Ingredients
Equipment
Method
- Start by heating half the coconut oil in a skillet over high heat.
- Place the ham slices in the skillet and lower the heat to medium. Cook them, turning every few minutes, until they turn golden, crispy, and the fat has rendered. Add the remaining coconut oil if the skillet seems too dry during cooking.
- Your country fried ham is ready to be served. Enjoy!
Tried this recipe?
Let us know how it was!FAQs for Country Fried Ham Recipe
Why does your fried ham turn out too tough?
Toughness in fried ham usually occurs due to overcooking or excessive heat. Country ham is already cured and can cook quickly, so frying it for too long or on a very high flame can dry it out. To keep it tender, use medium to medium-high heat and cook just until it’s golden and crispy on the edges. If your ham is still coming out tough, try soaking it briefly in warm water before frying to soften it up a bit.
How can you keep your fried ham from tasting too salty?
Country ham is often quite salty due to the curing process. If your fried ham tastes overly salty, soaking it in cold water for 15-30 minutes before cooking can help reduce the saltiness. Changing the water halfway through the soak can also dilute excess salt. Another method is to balance the saltiness by serving it with unsalted or mild sides like scrambled eggs or grits, which complement the ham’s bold flavor.
What should you do if your ham lacks flavor?
If the flavor feels a bit flat, adding a subtle seasoning before frying can enhance it. Try sprinkling a pinch of black pepper, a touch of garlic powder, or a hint of smoked paprika on the ham before it hits the pan. Be careful not to overdo it, though, as country ham already has a robust, cured flavor.
Why does your fried ham burn quickly?
Ham can burn quickly because of the sugar content in some curing processes or if the skillet is too hot. Cooking over medium or medium-high heat is ideal, as this prevents burning while allowing the ham to crisp up nicely. A cast-iron skillet is particularly useful here, as it distributes heat evenly. If you notice the ham burning before it’s cooked through, turn the heat down slightly and keep an eye on it.
How can you get your ham to be crispier without overcooking it?
Achieving the perfect crispy texture is all about managing heat and timing. Start by drying the ham slices with a paper towel to remove excess moisture, which can help them crisp up faster. Pressing the slices lightly with a spatula while they cook can also enhance the crust without overcooking. If you like an extra-crisp finish, consider dusting it with cornstarch before frying.
Why does your fried ham stick to the skillet?
Sticking can happen if the skillet isn’t hot enough when you start or if you’re not using enough oil. Preheating your skillet properly is key. So, wait until it’s thoroughly heated, then add your oil and let that heat up as well. Using a well-seasoned cast-iron skillet can reduce sticking, and coconut oil is a great choice since it has a high smoke point and provides enough lubrication.
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Conclusion
Country-Fried Ham is one of those dishes that truly satisfies. Its combination of crispy texture and savory, salty flavor makes it both comforting and crowd-pleasing. Whether it’s part of a hearty breakfast, a simple dinner, or just something quick to whip up on the side, it’s a dish that always hits the mark.
What I love about this dish is how easily it can be elevated with just a little effort. Simple tweaks like adding sweetness, a smoky touch, or an herbal hint can create entirely new layers of flavor. I’ve shared some of my favorite ideas, and I hope they inspire you to explore and discover what makes it just right for you.
Once you’ve tried this recipe, I’d love to hear how it turns out! Whether you stick to the classic or add your own twist, feel free to share your experience and any tips or tricks you discovered along the way.
