What’s for Breakfast: Fried Local Ham
July 25th, 2014 · 2 Comments · Posted in breakfast
We pulled another piece of ham from the chest freezer the other day for dinner. This is the pig our friend Mike raised, the ham prepared by a local processor. I put it in a pot with some chicken broth and baked it in a 350-degree oven until the internal temperature reached 140 degrees.
What could be simpler? Except my wife said it was overcooked. Or was the pig just not fatty enough? I admit, I’m all thumbs when it comes to cooking ham. How do you handle yours?
Dry or not, the leftover ham was just the thing for breakfast, browned in some bacon grease in the cast iron skillet and covered with fried eggs. There’s hardly anything better than fried ham dripping I with yolk from our own chickens.
Your pan was too hot for those fried eggs. Try to lower the heat and cover the pan. The steam will cook the top of the eggs. They won’t come out brown and the yolk will be yellow and runny.
Thanks, David. In fact, that’s exactly how I cook my eggs. Except in this case they were cooked in the same pan as the ham–a cast iron skillet, which retains more heat.