Country Ham
intro
Salty, rich Southern country ham with a sweet-tangy pan glaze, paired perfectly with flaky biscuits or creamy grits for a nostalgic, comforting meal.
Ingredients
Steps
Prep the ham steak
Pat the 680g center-cut bone-in country ham steak completely dry with paper towels, trim any tough outer rind to leave a 3mm layer of fat around the edge, and score the fat at 2cm intervals to prevent curling during cooking.
Sear the ham steak
Heat a 30cm cast-iron skillet over medium heat (175°C/350°F) for 3 minutes until fully hot. Place the ham in the dry skillet (no added oil) and sear for 4 minutes per side, until a deep golden-brown crust forms on both surfaces, then transfer to a clean plate and set aside.
Build the pan glaze
Reduce stovetop heat to medium-low (135°C/275°F), add 3 tablespoons of unsalted butter to the skillet with leftover ham drippings, and stir until melted. Whisk in 2 tablespoons light brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon crushed black peppercorns, and 60ml water, cooking for 2 minutes until sugar fully dissolves into a smooth, glossy glaze.
Simmer ham in glaze
Return the seared ham to the skillet, spooning glaze over the top of the meat. Reduce heat to low (95°C/200°F), cover with a tight-fitting lid, and simmer for 12 minutes, basting the ham with pan glaze every 4 minutes to build a sticky, evenly flavored coating.
Rest the cooked ham
Turn off the heat, transfer the ham to a cutting board, and tent loosely with aluminum foil. Let rest for 5 minutes to allow meat fibers to reabsorb juices, which prevents the ham from leaking liquid and drying out when sliced.
Slice and serve
Cut the ham against the grain into 1cm thick slices, arrange on a warm serving platter, and drizzle any remaining pan glaze over the top. Serve immediately with flaky buttermilk biscuits or creamy stone-ground grits.
Tips
2.Always score the fat edge of the ham steak at regular intervals to prevent the meat from curling as it cooks, which causes uneven searing and doneness.
3.Avoid using high heat during the simmer step, as this will toughen the cured ham meat and burn the sweet glaze before it can form a sticky coating.
OMG this country ham recipe was a total game changer for our Sunday family dinner! I grew up eating my grandma’s country ham but could never get the salt level right, and this method turned out perfectly—salty, savory, with that perfect crispy edge everyone fights over. My kids went back for seconds, even my super picky 7 year old who only eats chicken nuggets half the time!
Made this for our neighborhood cookout potluck last weekend and people were hounding me for the recipe all night! I served it with quick red eye gravy and flaky buttermilk biscuits exactly like the serving suggestions said, and it was chef’s kiss. SO good, I’ll be making this for every college football tailgate this fall, no question.
How easy is this really, y’all? I’m terrible at pan-frying things without making a huge grease mess or burning the edges to a crisp, and I need something I can pull off on a chaotic school night without a ton of fancy prep. The cook time says 35 minutes—does that actually hold up, or is it longer when you’re juggling homework and after school activities?
Such a solid meal prep staple! I cooked up a big batch of this Sunday, sliced it thin, and used it on breakfast sandwiches all week with scrambled egg and sharp cheddar. Held up way better than the watery deli ham I usually grab from the grocery store, and the flavor is 100x better. 10/10, adding this to my permanent Sunday prep rotation.
Y’all, I’m from small town Alabama and I’ve been cooking country ham for 40 years, so I was real skeptical of an “easy” online recipe for it. But let me tell you? This is spot on. Tastes exactly like the ham my daddy used to cure out in his backyard smokehouse when I was a kid. I brought it to our church potluck last week and not a single slice was left on the platter!
Tried this for the first time ever making country ham and I didn’t mess it up! I was so worried I’d oversalt it or undercook it, but the step by step directions were super straightforward, no confusing steps at all. My roommate said it was better than the Cracker Barrel version, which is literally the highest compliment I could ever get lmao.