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Frying Ham

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Frying is a dry heat cooking method, which can b used on city hams, country ......
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Frying is a dry heat cooking method, which can b used on city hams, country ham, and ham slices. Frying ham works on the principle of using hot oil to cook the meat, producing a serving of ham with a crispy brown outside and juicy, flavorful meat inside.

Whatever type of ham you are going to be frying should be carved into slices 1/4 to 3/8 inch thick. Ham center slices also work well for frying. When frying use a heavy skillet with deep sides. If there is enough fat on the piece of ham being fried, oil is not needed when frying ham. See our Ham Cooking Guide for information on other methods to use when cooking ham.


Frying the Ham

Ham Center Slices | Country Ham Slices

Ham center slices:
  • Trim skin from outer edges of the slices of ham but do not trim the fat.

  • Pat slices dry with paper towels before placing in the pan.

  • Place the slice in a heated pan and fry over medium high heat. If there is a sufficient amount of fat on the piece of ham no oil will need to be added to the pan. If the slices are lean, add a little oil to the pan before heating.
  • When frying smaller ham slices, they should be placed in a single layer with enough room between slices so that they are not crowded, this will allow pieces to cooked and brown more evenly.

  • Turn the slices often until both sides are lightly browned.

  • When ham is done the fat should be a transparent color. The amount of time required for cooking will depend on the thickness of the slice.
  • Do not overcook. Overcooking will cause the meat to become dry, tough, and hard. Trim excess fat after ham is done frying.

Country Ham Slices:

  • Country ham can have some of its saltiness removed by allowing it to soak in water for a period of time. Place the ham in the skillet and cover with cold water. Allow it to seat for 6 to 8 hours.

  • A faster method can also be used where the ham is placed in the skillet with 1 to 2 cups of hot water and allow it to simmer for 1 to 2 minutes.

  • Place the slices in a single layer with enough room between them so that they are not crowded, this will allow pieces to cooked and brown more evenly. Fry over medium high heat. If there is a sufficient amount of fat on the piece of ham no oil will need to be added to the pan. If the slices are lean, add a little oil to the pan before heating.

  • Turn slices when first side is browned.

  • Slices are done when both sides are nicely browned.
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Glossary Terms
A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.
shank ham Glossary Term
A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.
butt ham Glossary Term
A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.
ham glaze Glossary Term
A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.
white bean and ham soup Glossary Term
A variety of soup with two common ingredients that go well together to create a popular soup for all ages.
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