I've looked through this board, but still have some questions....help me out, hounds! I brought back three things from Bigham's Country Meats in Tennessee...center cut thinly sliced country ham, country bacon, and country ham hock. Here are my questions:
Center cut country ham: Does this need any pre-treatment like a whole country ham does? Do I just slap it into a pan and let it sizzle? For ham biscuits, does anyone have a biscuit recipe? Does anything else go on the biscuit besides the ham? AND...a menu for country ham and red eyed gravy (sides? breakfast or dinner?) would be greatly appreciated.
Country bacon: This looks like salt pork, fatback, whatever you want to call it...right?
Country ham hock: This is perplexing. What I know as a ham hock is a smoked joint with skin, fat, meat and bone. What I have is a slice, a little over 1/2" thick, no skin or bone. I'm thinking about dicing it up and cooking greens, or adding some cubes to cook with beans....anything else?
Thanks a million - I can't wait to tear into it all!