Wednesday, August 11, 2010

County Ham For Supper And Breakfast

Bev has been craving country ham so we headed down to Benton’s County Ham the other day to fetch us some. I wish I could go down to the local dock and buy just off the boat seafood, or get fresh made sausages from the local butcher, etc, but Benton's is one of the little jewels of our area. I dare say, 90% of our population have never tasted old time country cured ham and bacon like they do it – it’s very different from Clifty Farms, Hormel, etc. She wanted to buy several slices and some ham hocks so after comparing prices we decided we’d just buy the whole ham. This way we’ll have plenty to use now, to freeze, and to give to the kids. The pretty center slices are further down in the pile.

As we were discussing dinner, I told Bev I thought I had a plan, but she quickly advised she wanted ham biscuits. She had to twist my arm, but I finally agreed to garlic cheese biscuits and fried country ham. I always have it cut fairly thin, a heavy 1/16”, so it can be cooked quickly and remain soft and moist – too often, it’s cooked into something more like cardboard that can be held by one corner and will still stick straight out – not the way I like it. Since the virtual end of Trichinosis, I think all it needs is a good warming up.

The finished plate of ham.

The garlic cheese biscuits were made with Bisquick using the following recipe.

From Red Lobster

2 cups Bisquick
¾ cups Milk
¾-1 cup Shredded cheddar cheese
¼ cup Margarine (or butter), melted
1/8-1/4 tsp Garlic powder
Some chopped Parsley

· Preheat oven to 450 F.
· Mix Bisquick, milk, and cheese just until soft dough forms. Beat vigorously 30 seconds.
· Drop by spoonful (about ¼ cup) on un-greased cookie sheet.
· Bake 8-10 minutes or until golden brown.
· Mix margarine and garlic powder.

Remove biscuits from oven and brush with margarine mixture while still on pan and sprinkle with parsley.

For the sandwich, it was the ham, a slice of tomato and some homemade chipotle pimento cheese – I think Bev's plan was a hit.

And now for breakfast. I saved the pan drippings from last night’s supper and fried up some more country ham for breakfast. After frying, I made a little red eye gravy by adding 1/2 cup of black coffee to the pan drippings and brought it to a boil - scraping up all of the brown bits.

I topped a leftover biscuit with the gravy and sided it with a scramble using some of Bev’s homemade pimento cheese and a couple slices of ham. Gravy made with black coffee doesn't have a particularly pleasing color.

It was a delicious good ole fashion (except for the pimento cheese) country breakfast and I ate early so I was bolstered for another morning of doing battle with the Bradford Pear.

Have a great day and thanks for stopping by.



  1. Well Larry, I think you've outdone yourself with this one. Lordie does that all sound so good. I'm sure I'm in that 90% bunch with the ham. And Bob and I were just talking about red-eyed gravy. It's mentioned in one of the latest food magazines. I'm country ham and red-eyed gravyless. I love those cheddar biscuits from RL, appreciate the recipe.

  2. Good way to get your strength up for the Battle of the Bradford!

  3. Larry, Damn those biscuits look good! We Yankees haven't acquired the taste for the country ham but we do love Benton's Bacon... We'll have to try the ham on a biscuit or the bacon, it may just combine with the other ingredients to knock the taste buds into orbit!

  4. Wow Larry. Those biscuits do look good.

    I've eaten country ham in other people's home, but I've never used it in cooking myself. Thanks for the tip about slicing it thinly. As I recall, some ham I've had was hard to chew. Now I know why.

  5. Hi Larry, Oh ---I love country ham. It was a tradition that we had country ham on Christmas morning when My sons were teens. We always went to our time share in Arkansas for Christmas. AND --we had a special place called Coursey's Smoked Meats --where we got the best country ham I ever ate in my life. We also bought a bunch of bacon while there (to take home in our coolers)... SO good!!!!

    Both of your meals look fabulous...

  6. I remember the first time I had a ham other than country ham. I thought someone had just put salt and rubber in my mouth.

    But I was used to my grandmother and mother's NC style of cooking:)


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