Country Ham Center Steak

Country Ham Steak — Thick Cut, Bone-In, Full of Flavor

This is the kind of ham steak that earns its place on the table. Thick-cut, bone-in, and packed with that deep country ham flavor, each one-pound steak is trimmed to a hearty 3/8 inch and ready for a skillet that means business.

The rim of natural fat renders beautifully, giving you all the drippings you need for a proper red-eye gravy — the way it’s been done for generations.

Broadbent’s uncooked country ham is shelf-stable, crafted to hold its quality without refrigeration for up to 3 months, though you can chill it for up to 6 months or freeze it for a full year if you like stocking up the smart way.

USDA inspected and made with true country care, this is a classic ham steak built for big breakfasts, skillet suppers, or anyone who wants that unmistakable old-fashioned ham flavor done right.

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.

• Serve small. One steak feeds two to three people. Think of it as the flavor on the plate, not the whole plate.
• Soak if you like. 30 minutes to 2 hours in cold water or milk, then pat dry before it hits the skillet. Optional — plenty of folks skip it.
• Let it do the seasoning. Skip added salt in anything you cook with it. Pair it with biscuits, eggs, grits, beans, greens, or something sweet like honey or apple butter.

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

Details

• One bone-in center-cut country ham steak, 1 lb, 3/8 inch thick, vacuum sealed
• Dry-cured and hickory-smoked by Broadbent B & B Foods, Kuttawa, Kentucky
• Serves 2–3
• 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. It is dry-cured with salt, the way country ham has always been made. Soak it if you'd like it milder, and skip added salt in whatever you cook with it.

How do I cook it?
Pat dry, then fry in a hot cast-iron skillet about 3–4 minutes a side until the fat renders and the edges crisp. No oil needed. Pour a half cup of coffee into the drippings for red-eye gravy.

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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