Menu

  • Chicken Fried Ham with Mashers and Ham Gravy

    Ingredients

    Breading

    4 portions

    • Ingredients
      Amount
    • Breadcrumbs
      1 cup
    • Italian parsley, mixed
      2 Tbsp.
    • Paprika
      1 tsp.
    • Cayenne
      ¼ tsp.
    • Kosher salt
      1 tsp.
    • Black pepper
      ½ tsp.
    • Flour
      1 cup
    • Eggs, whisked
      2 ea.
    • Milk
      ¼ cup

    • Ingredients
      Amount
    • Farmland Silver Medal Ham, sliced thick
      8 ea.
    • Kosher salt
      as needed
    • Black pepper
      as needed

    • Ingredients
      Amount
    • Oil for frying
      ½ cup
    • Butter

      1 Tbsp.

    Ham gravy

    • Ingredients
      Amount
    • Ham, diced
      1 cup
    • Onions, diced
      1 cup
    • Garlic, minced
      1 Tbsp.
    • Flour
      3 Tbsp.
    • Milk
      2 ½ cups
    • Kosher salt
      ½ tsp.
    • Lemon juice
      1 tsp.
    • Cayenne
      ¼ tsp.

    Method

    For the breading:

    1. Gather all the ingredients for the breading. In a small bowl, combine the breadcrumbs, parsley, paprika, cayenne, salt, and black pepper. Set up a breading station with the flour in one container, whisked eggs and milk in another, and the seasoned breadcrumbs in a third.
    2. Sprinkle both sides of the ham steak with kosher salt and black pepper, then place it in the flour. Turn to coat. Place the meat into the egg/milk mixture, turning to coat. Finally, place it back in the breadcrumb and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

    To cook the ham steaks:

    1. Heat the oil in a large skillet over medium heat. Add the butter; when the butter sizzles immediately, you know it's ready. Cook the meat, a couple steaks at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm. Repeat until all the meat is cooked.
    2. After all the meat is fried, pour off the oil into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat.

    For the gravy:

    1. Add 2 Tbsp. of the oil back to the skillet with some butter, and allow it to heat up. When hot, add the diced ham and sauté for a few minutes to get some nice color and flavor. Add the onions and garlic and continue to sauté until soft and nicely colored.
    2. Sprinkle the flour evenly over the hot pan. Using a whisk, mix the flour with the oil, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more oil if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden-brown color.
    3. Pour in the milk, whisking constantly. Add the salt, lemon juice, and cayenne to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
    4. Serve the chicken fried ham with a side of mashed potatoes and gravy.
  • Program Presented by SmithfieldCulinary_logo300.jpg