2bleu’s Country Ham Bacon (And Eggs): A Taste of Southern Comfort

The scent of country ham frying always transports me back to my grandmother’s kitchen. It wasn’t just a breakfast; it was a ritual. The sizzle of the ham in her well-seasoned cast iron skillet, the creamy, slow-cooked scrambled eggs, and the stories she’d share while we ate created a warmth that went beyond just the food. That memory is forever etched in my mind, a reminder of simpler times and the love that can be found in a humble, delicious meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Servings: 2
• Dietary Type: Gluten-Free

Ingredients

• Ham
  • 12 ounces salt-cured smoked country ham steaks
  • 2 cups water
  • 1 tablespoon vegetable oil
• Eggs
  • 1 tablespoon butter
  • 6 eggs
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon black pepper

Equipment Needed

• Large Cast Iron Skillet
• Nonstick Skillet
• Spatula
• Paper Towels
• Potholder

Instructions

1. Begin by preparing the ham. Cut the ham slices into approximately 3-inch pieces. If the ham has a bone, remove it. The pieces don’t need to be uniform; separating the meat around the fat is perfectly fine – the fat adds tremendous flavor.

2. IMPORTANT: CURED HAM ONLY (If using leftover baked ham, skip to step 5). Place the salt-cured ham slices in a large cast iron pan. It’s acceptable if the ham pieces overlap at this stage. Add the water, ensuring it completely covers the ham slices. The water will likely reduce as it cooks, so replenish it as needed; the more water, the better, as it helps to leach out the excess saltiness.

3. Cook the ham over medium heat to a gentle simmer for about 10-15 minutes. This allows the salt to dissolve into the water. Turn the ham pieces occasionally to help ‘shake the salt out’ evenly.

4. Remove the ham slices from the pan. Using a reliable potholder to protect your hands, carefully rinse and wipe the cast iron skillet with a clean dishcloth. A quick rinse and wipe will remove any lingering salt and residue.

5. For BOTH types of ham (cured and leftover baked): Return the pan to the stovetop and set the heat to medium. Add the vegetable oil to the pan, followed by the ham slices. Arrange them in a single layer, ensuring the pan isn’t overcrowded. If necessary, cook the ham in batches.

6. Cook the ham for about 10-20 minutes, depending on the thickness of the slices, turning occasionally until they are nicely browned and slightly crispy.

7. Once browned, drain the cooked ham onto paper towels to remove any excess grease. If cooking in batches, add more vegetable oil to the pan as needed for the next batch, although the ham will often render enough fat from the previous batch to coat the bottom of the pan.

8. EGGS: (Allow approximately 15 minutes to cook). In a nonstick skillet, melt the butter over medium-low heat. This slow cooking process is key to achieving exceptionally smooth and creamy scrambled eggs.

9. In a bowl, whisk together the eggs, kosher salt, garlic powder, and black pepper until they are very well blended.

10. When the butter has melted in the skillet, pour in the egg mixture. As the eggs begin to firm up, gently push them around in the pan using a spatula.

11. Continue to cook the eggs slowly and gently over low heat while the ham finishes cooking in the cast iron skillet. The ham should be done first; once ready, cover it with foil to keep it warm.

12. When the eggs are about a minute away from your desired doneness (remember they will continue to cook off the heat), remove them from the skillet and immediately plate them with the ham. Serve hot and enjoy.

Expert Tips & Tricks

• Saltiness Control: The key to great country ham bacon is managing the saltiness. The longer you soak and simmer the ham in water, the less salty it will be. Taste as you go and adjust the simmering time accordingly.
• Cast Iron Magic: A well-seasoned cast iron skillet is essential for achieving that perfect sear and crispy edges on the ham. If you don’t have one, a heavy-bottomed stainless steel skillet will work in a pinch.
• Egg Perfection: Slow-cooked scrambled eggs are a revelation. The low heat prevents them from becoming rubbery and allows them to develop a creamy, luxurious texture.
• Don’t Overcrowd: Overcrowding the pan when cooking the ham will lower the temperature and prevent it from browning properly. Work in batches for best results.
• Crispy Edges: For extra crispy edges on the ham, press down on the slices with a spatula while they are browning.

Serving & Storage Suggestions

Serve this delectable country ham bacon and eggs immediately for the best flavor and texture. Garnish with a sprinkle of fresh parsley or a dash of hot sauce, if desired.

Leftovers, if any, should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm the ham in a skillet over medium heat or in the microwave. Reheat the eggs gently in the microwave. The texture of the eggs may change slightly upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	537 kcal	27%
Total Fat	34 g	44%
Saturated Fat	12 g	60%
Cholesterol	650 mg	217%
Sodium	3306 mg	138%
Total Carbohydrate	2 g	1%
Dietary Fiber	0 g	0%
Sugars	1 g	2%
Protein	52 g	104%

Variations & Substitutions

• Spice it Up: Add a pinch of red pepper flakes to the egg mixture for a touch of heat.
• Sweet & Savory: Drizzle a small amount of honey or maple syrup over the cooked ham for a sweet and savory twist.
• Herbaceous Eggs: Mix fresh chopped herbs like chives, parsley, or dill into the egg mixture.
• Cheese, Please: Stir in shredded cheddar, Gruyere, or Monterey Jack cheese into the eggs as they finish cooking.
• Vegetarian Option: While this recipe is centered around ham, you could use thick-cut bacon or even vegetarian bacon alternatives.

FAQs (Frequently Asked Questions):

Q: Can I use regular grocery store ham for this recipe?
A: No, this recipe is specifically designed for salt-cured country ham. Regular ham won’t have the same flavor profile or texture. Leftover baked ham can be used.

Q: Is it really necessary to soak the ham in water?
A: Yes! Soaking the ham in water is essential for removing the excess salt that’s inherent in salt-cured country ham, making it palatable.

Q: Can I cook the eggs in the same pan as the ham?
A: It’s best to cook the eggs in a separate nonstick pan to ensure they cook evenly and don’t stick to the pan.

Q: Can I use milk or cream in the scrambled eggs?
A: While you can add a splash of milk or cream to the eggs, this recipe focuses on slow-cooked scrambled eggs using butter and seasonings for a rich flavor without adding dairy.

Q: How can I tell when the ham is done?
A: The ham is done when it’s nicely browned and slightly crispy around the edges. The internal temperature should reach 145°F (63°C).

Final Thoughts

Now, go forth and recreate this classic Southern breakfast in your own kitchen. Don’t be afraid to experiment with the seasonings and techniques to find what works best for you. And most importantly, savor every bite and share the warmth with those you love. Maybe you can pair it with grits! I am excited to hear how this turned out for you!