I am on my way out the door for my final shopping excursion before Christmas. I have country ham on my list because that is what we always have for breakfast on Christmas morning. It is a true Southern tradition and I do remember from childhood that sometime over Christmas Eve or Christmas Day we would have country ham. Country ham is cured in salt and that was a way to preserve the meat in the past. We will have the traditional fried country ham with red eye gravy. I am sharing Betty Feezor’s version of that recipe and it is exactly the way my Grandmother and Mother made it. It is also the way I will make it on Christmas morning.
The second recipe is for a breakfast casserole that can be made ahead and I got the recipe from my Paula Deen Lady and Sons Cookbook. She uses sausage in this casserole but I believe you could fry and cube country ham and use it as a substitute in the casserole for the sausage.
If you want to be really Southern and I see absolutely nothing wrong with that, you will serve the country ham with hot biscuits and grits.
Yum, Yum what a wonderful time of the year to be Southern.