Julia's Pantry Hickory Smoked Country Ham Biscuit Slices - 8oz Pack with Free Red Eye Gravy Sample | Premium Southern Breakfast Meat for Sandwiches, Biscuits & Charcuterie Boards

Country ham and biscuits are delicious any time of the day. We've taken our Country Ham and cut each slice perfectly to fit on a fresh, hot biscuit. We've included 1 - 8oz package of special ham slices, sized perfectly for biscuits from the ham center. Serve with Julia's Pantry Red Eye Gravy. Looking for an easy breakfast idea? Our smoked meats make a delicious southern breakfast with ham and eggs. Broadbent hams are hand rubbed with our own special cure, aged longer than most anyone else, then hickory smoked to perfection. You can taste the difference - A heritage that has produced the Grand Champion Country Ham for 18 years. Don't be alarmed if your country ham arrives warm! Our selections of Country Ham and Bacon are dry cured products. The uncooked country ham and bacon are shelf stable. They do not require refrigeration. WHY WE CHOOSE BROADBENTS COUNTRY HAM? Broadbent's Whole Country Hams or Sliced Thick Cut Center Steaks, Breakfast Steaks, Dinner Steaks or Biscuit Slices are dry cured the old-fashioned way. Since 1909, each ham is hand rubbed with our own special cure, aged longer than most anyone else, then hickory smoked to perfection. These hams are carefully inspected to make certain that the rich, nutty aroma of a good country ham comes through. It is the same process used to win 18 Grand Champion Awards at the Kentucky State Fair. The next morning at the Kentucky Farm Bureau’s ham breakfast charity event the Grand Champion winning ham is auctioned off. Several years ago our ham sold for $2,000,000 with the proceeds going to charity, a record that has not been broken. We at Julia's Pantry want to share this special smoked ham with you. HOW TO COOK TENDER COUNTRY HAM WITH LESS SALT 1. Soak ham in water prior to cooking since the water will help remove the salt.(optional) 2. Add about 1/2 inch of water to skillet, place the ham in skillet and bring to a boil. 3. Pour off the water and slightly brown each side of the ham.