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How we Serve Country Ham
Appears in
By David Chang and Peter Meehan
Published 2009
Country ham is good just about any which way. Traditionally, it’s thinly sliced and browned in a frying pan. You can substitute it for bacon in a lot of cases, like in the Shrimp and Grits recipe.
But at Ssäm, we were inspired by Dave Arnold to treat it like what it is: America’s indigenous answer to prosciutto. And thinly sliced and served uncooked, it’s great—it doesn’t need anything to elevate it. We serve it with warm chunks of good-quality baguette and “red eye” mayonnaise to dip it in—because what becomes fat more than more fat?