The Country Ham Store
The Country Ham Store
©All Rights Reserved.

Secure Ordering
Contact Us

Country Ham Recipes

Whether a baked ham is your dinner entré, or breakfast is on your mind, you should enjoy these country and southern recipes for a country cured ham and all the trimmings.

Country salt cured ham, whether broiled, boiled, or fried retains its natural salty taste. Most people enjoy that in a fried piece between a biscuit, and some may temper it with jelly, jam, or honey. When baking a country ham we recommend soaking the ham from 4 to 12 hours, prior to cooking, intermittently changing the water to take out some of the salt. Your ham, its usage, and your ham taste, will determine whether a particular brand of ham needs to be soaked prior to cooking. For more information particular to the brand of ham you're preparing, please visit our recipes page.

You can bake, boil, or fry a country ham, but if you want that rich smoked taste of salt-cured country ham we advise you to bake it slow and low until it reaches an internal temperature of 160 degrees F. Then let it cool to room temperature and serve thinly sliced with dinner rolls. Now if Uncle Ed insists on having his ham fried and on a flaky biscuit either cut off some slices before you bake it, then fry in a cast iron skillet. When scorched on both sides take the ham slices out of the pan and pour some black coffee right into the skillet and stir. See our red eye gravy recipe on line at You can also slice pieces (3/8ths of an inch) from your baked ham and lightly fry them up for breakfast. Some people will fry their slices in water, but we prefer frying them in their own fat or with a little Pam on the skillet.

Applesauce Glaze

1 cup applesauce
3 tbsp. red cinnamon candies
2 tbsp. lemon juice
1/4 tsp. ginger

Combine applesauce, candies, and ginger. Cook slowly until the candies are melted, stirring occassionally. Stir in lemon juice, makes one cup. Brush on skinned ham.

Baked Ham

To boil or bake a whole ham or sections, simmer a completely immersed ham in water or a mixture of water and fruit juice (apple, orange, or peach) or vinegar, for about 20 minutes per pound, or bake in the oven at 250 degrees in the oven in a roasting pan, without boiling, in water or a mixture of water, brown sugar and vinegar for 20 to 25 minutes per pound of ham to an internal temperature of 160 degrees F. Your ham is done when you can stick a knife into it with a little resistance and the meat begins to separate from the bone. Remove the skin and excess fat, return the ham to a roasting pan and add cloves and a rub of brown sugar, vinegar, and dried mustard and broil until sugar is melted. When browned as desired, add pineapples or baked apple slices, and serve warm.

Biscuits with Ham Slices

2 cups flour
1/2 tsp. salt
1 tbsp. double acting baking powder
1-1/4 cups heavy cream
1 lb. sliced ham

Combine dry ingredients and add cream gradually, saving a small amount of cream for later. Knead gently and roll out on board about 1/2 inch thick and cut into 2 inch rounds. Place in greased pan, brush with cream, and bake at 425 degrees for 15 minutes. Makes about 20 rolls.


2 cups self-rising cornmeal
1 egg
2 cups buttermilk
1/4 cup shortening

Melt shortening in 10-1/4 skillet while preheating oven. Mix milk and egg with self rising stone ground corn meal. Pour melted shortening into batter and then batter into hot greased cast iron skillet and bake at 400 until browned.

Cornbread Dressing

8" skillet of cornbread
20 biscuits
3 eggs
3-4 cups broth
3 cups celery
3 tbs. poultry seasoning
1 large onion
1 stick butter

1 tsp. pepper

Saute chopped celery and onion in butter and add to crumbled cornbread and biscuits. Add beaten eggs, broth, and other ingredients and mix well. Bake at 350 F covered for about 30 minutes, test for moistness (add water if necessary), and then brown on top.

Fried Country Ham

Country Ham

There are many ways to fry country salt-cured ham. Fry it up straight in its own fat or add a little grease, or a little water. What we like to do is fry up center slices in a half and half mixture of water and 7Up in a cast iron skillet, turning often, and leaving the drippings for red eye gravy.

Fried Green Tomatoes

4 green tomatoes, sliced
Salt, pepper, or cayenne
1 cup white cornmeal
1 cup flour

Salt and pepper 1/4" tomato slices. Coat both sides of your tomato in flour/cornmeal mixture and saute over medium heat in a cast iron skillet until brown.

Grits and Ham

1 cup grits
1/4 lb. country ham
1/4 cup unsalted butter
1 tsp.salt

Add grits and salt to 4 cups boiling water, cover and cook over low heat for 20 minutes. Add diced ham, salt, and butter to grits and stir- over low heat until done (about an hour), adding water whenever mixture becomes thick and hard to stir. Serves 4.

Ham and Bean Soup

1 lb. Great Northern white beans
1 chopped medium onion
1 ham hock or diced ham
Salt and pepper to taste

Wash and run beans through hot water. Bring to a boil with 8 cups water and 1/2 tsp. salt. Then add smoked ham hocks, simmer slowly approximately 2 hours in covered pot. Braise one chopped onion in butter and when light brown put in bean soup. Season with salt and pepper and serve.

Ham Salad

2 cups ground ham
1 cup diced celery
2 boiled eggs chopped fine
1 cup pickle relish

Mix together with mayonaise to moisten, some mustard to taste. Spread on toasted bread, or serve with tomato and lettuce.

Honey Orange Glaze

1/4 cup frozen orange juice
1/4 cup honey
2 tbsp. brown sugar
1/2 tsp. dry mustard

Combine ingredients and brush on skinned ham. Bake slowly for 15-30 minutes, basting several times.

Kentucky Baked Ham

1 Kentucky country ham
1 cup brown sugar
1/2 cup whole cloves
1 cup vinegar

Sprinkle some cloves in the bottom of a large roaster, place ham in roaster and sprinkle remaining cloves on top of ham. Add about one inch of water. Put remaining ingredients around the ham. Set oven to 375 degrees F and cook for 1 hour. Turn temperature back to 275 degrees F and cook an additional 20 minutes per pound. Remove from roaster; bone if desired and trim if necessary. Mix together 1 cup brown sugar, 1 cup corn meal, 1 tbsp ground cloves, 1 tsp cinnamon, and sprinkle mixture over ham. Brown in 375 degree F oven.

Red Eye Gravy

Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured fried ham slices, biscuits, and honey.

Sawmill Gravy

Ham, sausage, or bacon grease
Salt and pepper
3 tbsp. flour

Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits.

Tennessee Boiled Ham

1 Tennessee country ham
2 cups sugar
1/2 cup whole cloves
1 cup vinegar
3/4 cup brown sugar
1/4 cup dry mustard

Wash and brush, soak ham overnight. Cook the ham, sugar, and vinegar, at a bare simmer, with only occasional breaking bubbles on the surface, for about 20 minutes per pound, until tender.

Let ham cool in its own liquid. When cool, skin and rub with mixture of 3/4 cup brown sugar and 1/4 cup dry mustard. - add whole cloves.

Brown in 375 degree F oven about 15 minutes.

Virginia (Smithfield) Baked Ham

1 Virginia country ham
1 tablespoon bread crumbs
2 tablespoons light brown sugar
1 teaspoon ground cloves

Scrub the ham to remove the coating of seasonings and cover with water. Soak for 24 hours, changing the water often. Place the ham, skin side down, in a large roasting pan with enough fresh water to cover by inches. Simmer at 255 degrees, 20-25 minutes per pound. When cooked, skin the ham and trim off the excess fat.

In a small bowl, combine the brown sugar, bread crumbs, and cloves. To finish the ham, preheat the oven to 375 degrees F. In a small bowl, combine the brown sugar, bread crumbs, and cloves. Press this mixture into the ham.

In a shallow baking pan, place the ham and bake for 15 minutes, or until the sugar melts. Remove the ham from the oven and drizzle honey, sherry, or sweet-pickle vinegar over it. Return to the oven for 15 minutes. Serve garnished with brandied peaches or any spiced fruit.