Fatback And Country Ham

Sun, 10/12/08 – 9:03 PM | 21 Comments

Any southerner worth their salt has a great chili recipe, preferably a signature one. This is why I set out several years back trying out this one and that, tweaking and adding until I came …

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Submitted by southernplate on Sunday, October 26, 200816 Comments

These two meats are truly a delicacy in the south. They have a lot in common seeing as how they are both heavily salted (A method of preservation), both are pork products, they are prepared the same way, and both have been a staple of Southern Tables due to their being so inexpensive and readily available. Fatback, in particular, became very popular on Southern tables during the great depression as it was often the only cut of meat that could be afforded by hungry families.

Either cut of meat can be found used as seasoning in a pot of beans, which is then torn or cut into small pieces and added back to the pot to eat along with the beans once they are fully cooked.

Fatback is a traditional dish served for New Year’s Eve in the South where we have our celebratory meal of Fatback, Greens, and Black Eyed peas, a meal believed to bring luck and wealth in the new year. Greens and black eyed peas (or field peas) received their cherished status when Northern Troops marched through our lands and took charge of all other crops and livestock as provisions for their troops, leaving greens and peas behind because they were believed to be fit only for the animals.

Most Southern or “Soul Food” restaurants in the south boast these meats on the menu. I always order Country Ham whenever we go to one of our beloved Cracker Barrel restaurants. They serve it with biscuits and fries or choices of country vegetables.

If you purchase a whole country ham, the grocer’s will slice it for you but the slices will still be rather large.

If serving it for supper, we usually cook the slices whole but if for a breakfast or brunch, served alongside biscuits, we cut the slices up into smaller pieces so that people can put them on their biscuit if they like, making a sandwich of sorts.

Both meats are traditionally cooked in a cast iron skillet, but any type of skillet will do. Place slices of meat in skillet and cook over medium heat until browned on both sides.

You don’t need to place any oil in the skillet as both of these meats tend to render a great deal of fat when cooking them. This fat is reserved, usually in tin cans or jars, for use in seasoning beans, vegetables, and putting in cornbread and other batters.

Once it is browned on both sides, remove to a paper towel lined plate and serve.

Allow grease to cool and save it to be used in another great southern recipe if you like!

A plate of fatback. Very salty and crunchy meat.

Country ham, fried up and ready to go!

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16 Comments »

1

Kimberly said:

I like to get the country ham when I get to a Cracker Barrel. I’ve never made it at home though.

- October 26, 2008 at 8:18 pm

2

snozzberries said:

Oh my gosh!!!! Here is so.cal we never get to see big ol’ pices of ham with fat on it!!!! I can smell it through my computer screen!!!!!!HMMMMM! you’ve made me hungry!!!

- October 26, 2008 at 9:39 pm

3

Renae said:

The country ham looks delicious ! It’s my favorite. This is my first time to leave a comment but I have really been enjoying your site. I made the peach preserves a few weeks ago and they were indeed the best ever!!!

- October 26, 2008 at 10:19 pm

4

Southern Plate said:

Kimberly I don’t make it at home often, either, for some reason. I tend to think of it more often in the winter time and I just HAVE to have it for breakfast on Christmas morning with homemade biscuits! Its still a lot more fun to just be able to order it and have a nice Cracker Barrel employee place it in front of you!

Snozzberries ~GRINS~ Thank you so much!!! You are so sweet!! Now you’ve mentioned cali so I am wanting an orange, of course….

Renae Renae, hey!! I’m so glad you did leave a comment, and equally glad you like the preserves! Are they not just the easiest and best thing on earth? Country ham is a personal favorite of mine, too!

Thank you all so very much for reading Southern Plate, you are all so good to me!!

Gratefully,
Christy

- October 26, 2008 at 10:28 pm

5

BillGent said:

Ain’t nothin better than a plate of fried up country ham!

- October 26, 2008 at 10:40 pm

6

kingsqueen said:

mmm…country ham and biscuits makes a good breakfast. (fry up some taters with that too! LOL)

- October 26, 2008 at 10:57 pm

7

Anonymous said:

Girl, I think we were sisters seperated at birth.. I feel like I could go right in the kitchen and cook and gab with you.. Keep up the wonderful work of spreadin the word!
hugs
Jo in Sapulpa, Oklahoma

- October 26, 2008 at 11:39 pm

8

Stephanie said:

Fatback looks a bit like bacon, only better! I just had dinner and am very full, but you’re making me hungry for some good protein-y and fatty breakfast foods - fatback, cheesy eggs, and grits? Yum!

- October 27, 2008 at 12:05 am

9

Laura said:

Fatback (or hogjaw as we call it) is sooo good. We usually only have it on New Year’s Day. I love the taste even better than bacon….extra salty. Makes me ready for New Year’s.

Laura-Athens

- October 27, 2008 at 12:17 am

10

maggie said:

thanks so much for the fudge frosting for the yellow cake recipe. it was an old recipe that my grandma use to make and i did not remember how to make it. everyone loved it. maggie - plant city , fl

- October 27, 2008 at 12:27 am

11

Rachel said:

I’ve never had it outside of a pot of greens, I’ll have to try it!

- October 27, 2008 at 1:40 am

12

Su said:

Oh so this is what fatback is? The name is a little deceiving, but it really looks like larger/thicker bacon with more rind on it. I’m not a huge eater of pork, actually I don’t ever eat pork meat, but I do make the exception for some crispy bacon. I don’t think we can buy ham like this here? Or if we can I’ve never seen it.

- October 27, 2008 at 2:38 am

13

Anonymous said:

Do you eat the fat or fry it for flavor and then cut it off before eating?

Swedie

- October 27, 2008 at 9:54 pm

14

Southern Plate said:

Bill You, my dear friend, know what you’re taking about!!!

Kingsqueen I got taters coming right up, just for you!!!

Jo And I’d just squeeze you right on in and have you flipping the sausage while I pour the coffee!! Hehe!!! Thank you!

Stephanie Hehe, protein and fat, does it get any better? Fatback does taste a lot like bacon, only saltier!

Laura Yeah, my mother calls it hog jaw a lot, too! I’m trying to go easy on some of these folks who aren’t as familiar with southern cuisine, so I was trying to use the gentler name….but hey, at least I didn’t go into the whole thing about frying eggs and brains…..~smiles sweetly~

Rache OOOOOOOOOOOOOOOOoh I LOVE GREENS!!! You have to cook them now since you got me thinking’ bout them! Lol

Su It might be called “Virginia ham”. Any ham that is salt cured is pretty much the same thing. It isn’t refrigerated or anything and is usually sold hanging up in a cotton bag. Fatback is bacon’s older sister!

I usually cook it with the fat on but we don’t eat it, we just cut it off once we have it on our plate

Thank you all so much for reading and commenting and….putting up with me!! LOL!
I do love y’all to bits and pieces!
Christy J

- October 27, 2008 at 10:12 pm

15

Just one more bite & I'm done said:

Fatback!!!!!!!!!!!

- October 28, 2008 at 11:11 am

16

Pinky said:

OK this is something else I have never had!
Christy your site is getting so big! I am so happy for you girl! WTG!
I am still your biggest fan!

- October 28, 2008 at 1:20 pm