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The first time I tried "country ham" I was shocked at how different it is from "regular ham." However, I have been hooked on it ever since. Here, in Dixie, it's prepared a few different ways - one of those ways is with "red-eye gravy."
So... any other country ham aficionados out there, or is it something you just don't care to eat? I have met folks who hate it and I have met folks who love it, but no one ever says "It's okay."
BTW - I'm sure all country ham lovers are aware of the salt content, so providing the amount of sodium per serving won't be anything we haven't considered.
The first time I tried "country ham" I was shocked at how different it is from "regular ham." However, I have been hooked on it ever since. Here, in Dixie, it's prepared a few different ways - one of those ways is with "red-eye gravy."
So... any other country ham aficionados out there, or is it something you just don't care to eat? I have met folks who hate it and I have met folks who love it, but no one ever says "It's okay."
BTW - I'm sure all country ham lovers are aware of the salt content, so providing the amount of sodium per serving won't be anything we haven't considered.
Love it or hate it?
I love red-eye gravy...but not a fan of country ham. It's okay to flavor a bit pot of green beans or collard greens...but other than that...nope. Just way too salty and I think there are other ham styles that are better.
There's nothing as good as a country ham from Virginia, or anywhere else in the South! The fat and sodium content are "out of this world," but the taste is incomparable.
I eat fatty, rich foods like this only a few times a year. I follow the European way of eating everything in moderation. I recently had some blood work done and all the numbers were good, according to my doctor.
We both like it however cannot eat it because it is just too darn salty. If they could get the salt to not overtake the flavor of the ham it would be spectacular.
Another thing I am missing out on, apparently, by being a northener. Anyone care to indulge on what country ham is?
It's a dry-cured ham. It has a distinctive flavor and might be considered a little on the salty side. Down here, in Dixie, it's a common breakfast item - often served with "red-eye gravy" or on a biscuit.
LOVE IT especially when it's also smoked. I'm talking about the true SALT ONLY cured and dry aged for months country hams.
With eggs, grits and biscuits. Nothing can beat it!
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I love it!
