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Slice ham about 3/8 inch thick.
Slash fat to keep from curling when browning sides.
Brown ham slice in a liffle grease quickly on both sides. Do not overcook. Overcooking will make the ham tough and dry.
Add coffee or water to cover the bottom of skillet 1/4 inch or more. COVER, simmer on top of stove or place in a moderate over for 20-30 minutes.
Save this coffee or water after cooking to use for red eye gravy.
We strongly recommend the use of a meat thermometer.