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What to do with slices of country ham?


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What to do with slices of country ham?

thebordella | Apr 11, 2010 05:54 AM

On a recent trip to North Carolina, I was at a pork store where they sold many forms of "country ham". Having only read about country ham before, but otherwise being quite fond of all things pork, I wanted to give it a try. Rather than buy a whole ham, I bought a vacuum-packed selection of slices. Large, but thin slices from the center of the ham.

Excited to try my country ham this morning, I realized that I didn't quite know what to do with it. Treating it like a conventional ham steak, I took one slice and seared it in a hot pan on both sides until it browned a bit and the juices started to run.

My understanding is that country ham is cured and dried so I expected it to have a concentrated flavor. But...whoa, that was strong. Almost...and I'm afraid to say this about anything pork...almost too strong. It was a bit challenging to finish the cutlet. There was definitely a meaty pork flavor in there that I liked, but it was almost overwhelmed by the pungent overtones and saltiness.

I have several more pounds of these cutlets which I plan to freeze and use from time to time. But how? Are there other ways to prepare these slices that I'm missing? Thanks for any and all ideas!

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