I bought a ham the other day. I just slice off what I want as I go and fry it. It's great for sandwiches, add to beans or field peas, use in fried rice, or with Chinese vegetables. Or just eating it with mustard as the main dish.

It takes me about a month to get through the entire ham.

I got to wondering how chicken fried ham would be. Has anyone ever tried this?

Guy I used to work with said at thanksgiving he fries a turkey and then fries a spiral ham - said it's incredible

Cutting in steaks and pan frying it was About the only way I would cook the burger's county ham my mom used to send me every year.

Like battered and deep fried? I'm intrigued, but the texture seems like it wouldn't work well.

Ogre09 said:

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Like battered and deep fried? I'm intrigued, but the texture seems like it wouldn't work well.

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I can't make up my mind. Remember that in Chinese restaurants, the sweet and sour pork is basically chunks of pork coated in breading and fried or deep fried.

I like thin cut pork chops "chicken fried" and served with cream gravy.
I'd rather pan fry the ham steak/ham slice like bacon. It's 100% the best way to eat a piece of ham.

I have been thinking about breading a patty made with deviled ham.

Anyone tried that?

Dan_the_Enchanter said:

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I have been thinking about breading a patty made with deviled ham.

Anyone tried that?

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I haven't but it is intriguing. As someone else said I'd think the texture might be wonky.

The recommendation of deviled ham lead me down this rabbit hole.

Chicken Fried Spam

That might work better since it is already a 'pureed' form of ham so the muscle fibers wouldn't take a weird texture behind the batter.

Garrelli 5000 said:

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I haven't but it is intriguing. As someone else said I'd think the texture might be wonky.

The recommendation of deviled ham lead me down this rabbit hole.

Chicken Fried Spam

That might work better since it is already a 'pureed' form of ham so the muscle fibers wouldn't take a weird texture behind the batter.

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Would pounding the ham help reduce the weird texture?

eric76 said:

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Garrelli 5000 said:

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I haven't but it is intriguing. As someone else said I'd think the texture might be wonky.

The recommendation of deviled ham lead me down this rabbit hole.

Chicken Fried Spam

That might work better since it is already a 'pureed' form of ham so the muscle fibers wouldn't take a weird texture behind the batter.

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Would pounding the ham help reduce the weird texture?

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I assume so but I've honestly never done anything like that w/ham. The texture might not even be weird - lord knows I've had chicken fried steak that was tenderized enough that was still good. I just think it could get tough.

If anything I'm now craving ham and cream gravy for breakfast this weekend! The ultimate is to add some sausage, cheddar, and jalapeo to the gravy.

Lick it before you pound it, though.