HOW TO FRY HAM
People normally eat ham how it comes. You just stick in it a sandwich, heat it up for a while, and there you go. Sometimes we could even eat it by itself, maybe with some cheese. If you want to give it a small twist for a slightly...
Provided by wikiHow
Categories Pork
Number Of Ingredients 2
Steps:
- Put a bit of butter, oil, or lard in your frying pan.
- Turn it on medium heat.
- Heat the butter, oil, or lard for about 30 seconds, or until it starts to slightly bubble.
- Put in your slice of ham. Start with one if you are a beginner cook, or if your pan is small.
- Let it sit for about 30 seconds, but keep an eye on it by lifting it up with a spatula.
- Once a little brown, flip it over and repeat step 5.
HOW TO FRY COUNTRY HAM
Salty, crispy and just right for a southern meal, learn how to fry country ham the classic way.
Provided by Rachel Ballard
Categories Breakfast Main Course
Time 15m
Number Of Ingredients 2
Steps:
- In a 10" cast iron or heavy bottomed skillet, heat half the coconut oil over high heat until just melted.
- Add the ham slices, and reduce heat to medium. The ham will release some liquid initially and look soft and floppy like bacon. Continue cooking on medium, turning occasionally (every couple of minutes) until golden and crispy on both sides and any fat has rendered--about 10 minutes total. If the skillet starts to look too dry while the ham is frying, add the remaining coconut oil if needed.
Nutrition Facts : Calories 134 kcal, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 505 mg, ServingSize 1 serving
FRIED HAM
This is something my mom would do with the leftover honey baked ham from Christmas or Easter. My husband just loves this easy recipe.
Provided by shawnajean
Categories Ham
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Use a large skillet; pour enough oil to cover the bottom of the skillet.
- Heat oil over medium heat.
- On a plate, place enough flour to cover the plate.
- Then rolled your ham in the flour until well coated.
- When oil is starting to sizzle place ham in the skillet.
- Cook until golden brown on both sides.
- Placed on paper towels to drained the excess oil off.
DOWN ON THE FARM - FRIED HAM SANDWICH - LONGMEADOW
I was in the nursing profession many, many, years ago. When the nursing staff was allowed to take a lunch break, I would meander down to our hospital cafeteria and order up one of these sandwiches. Of course, the cafeteria chefs had a special "seasoned grill" that punctuated years and years of cooking delectable delights, the way it used to be cooked, without the use of microwaves, and or already prepared, "boiled - in - the - bag" foods that came from "Sysco". These amazing chefs even had special spatulas that you could easily imagine the pounding and flipping going on, being delicately tossed in the air, as somehow this made the food taste even more spectacular. After paying for the sandwich, I would sit down, and carefully open the wrapper, and inhale the aroma of freshly cut ham, the sweetest, most soft bread that I have ever known, and the mixture of ham juice and a bit of butter that warmed the ham prior to marrying with the bread. Needless to say, I always looked forward to this break, and on the occasion of visiting this hospital even today, I reflect back on those days of good ol' cooking as it used to be, and the delights these very special chefs produced. To this day I still make these at home, occasionally for lunch or a quick dinner. After the cafeteria chefs put this yummy sandwich together they would wrap it in (1) wax paper (2) then aluminum foil. By the time you got to your table, the tastes had developed and probably steamed in the combination of wax paper and foil. Either way, I guess these magical chefs will never be forgotten as this made my day complete, every single day. I hope you enjoy this sandwich as much as I. Try the wax paper and foil too, [if you have time].....you will see what I'm talking about.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted.
- Toss in onion and cook until translucent. (about 2/3 minutes).
- Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes.
- Flip over ham/onion and continue to warm for 2 more minutes.
- Spread bread with mayonnaise add warmed ham/onion mixture.
- Press down tops of bread, and kinda "smash" together.
- Cut in half and devour.
COUNTRY HAM AND SMASHED-POTATO HOME FRIES
Steps:
- Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl.
- While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.
MILLIONAIRE'S HAM
Humble ingredients make this slightly spicy and candied ham look like a million bucks.
Provided by Food Network Kitchen
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.
- With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.
- Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.
- Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.
FRIED HAM AND CABBAGE
Fried ham and cabbage is rustic, comforting, affordable, and a classic I grew up on. I kept the ingredients to a minimum to let the ham and cabbage be the star of the show.
Provided by Soup Loving Nicole
Categories Ham Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
- Uncover and continue to cook until cabbage is tender, about 5 more minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 10.3 g, Cholesterol 63.8 mg, Fat 21.6 g, Fiber 3.4 g, Protein 17.8 g, SaturatedFat 9.3 g, Sodium 1432.2 mg
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