Country Ham Biscuit Slices

Broadbent's Biscuit-Cut Country Ham – Breakfast (or Anytime) Perfection

This is the cut that belongs on a hot biscuit with butter melting into every bite. Broadbent's took their salt-cured, hickory-smoked country ham and sliced it thin and tender—sized perfectly to fit a biscuit without hanging over the edge or leaving gaps.

Fry it quick in a cast iron skillet until the edges crisp, then tuck it into a fresh biscuit. Add a drizzle of honey or red-eye gravy if you're feeling ambitious. Or keep it simple—this ham doesn't need backup. It's salty, smoky, and built for mornings when you want something that tastes like Kentucky tradition.

Also works folded into grits, scrambled eggs, or anywhere you'd use prosciutto but want that distinctly American smokehouse flavor instead.

Salt-cured and shelf stable. Ships vacuum sealed in 8 oz packages. Keeps at room temperature for up to 3 months. Refrigerate for up to 6 months, or freeze for up to 12 months for extended storage.

Salty by nature. Here's how to handle it.

Country ham is dry-cured with salt and hickory smoke, not injected with water like a spiral or honey-baked ham. That's why it keeps without refrigeration, and it's why it tastes the way it does. Expect it to be noticeably saltier than any ham from the grocery store—and biscuit slices are the saltiest cut of the ham. That's the tradition.

• One slice per biscuit. A little goes a long way. Think prosciutto, not a holiday ham slab.
• Soak if you like. 30 minutes to an hour in cold water or milk, then pat dry. Optional — plenty of folks skip it.
• Let it do the seasoning. Skip added salt in anything you cook with it, and lean on butter, honey, apple butter, or red-eye gravy to balance it.

Full instructions, including red-eye gravy: How to Cook Country Ham →

Details

• 8 oz package of thin-sliced, biscuit-sized country ham, vacuum sealed
• Dry-cured and hickory-smoked by Broadbent B & B Foods, Kuttawa, Kentucky
• Shelf stable: up to 3 months at room temperature, 6 months refrigerated, 12 months frozen
• Ships unrefrigerated and may arrive warm. USDA inspected

FAQ

Is it salty?
Yes, and this is the saltiest cut. It is dry-cured with salt, the way country ham has always been made. One slice per biscuit, soak if you'd like it milder, and let the butter and biscuit do the balancing.

How do I cook it?
Fry in a hot skillet about a minute a side until the edges crisp. Thin slices cook fast; don't walk away.

Does it need to be refrigerated?
Not until opened. It ships at room temperature and may arrive warm. That's normal for a salt-cured product.

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