Country ham pieces

I got a 6oz. package of Kentucky ham pieces from a friend recently and can't think of anything to do with them. Does anyone know what the common uses for country ham pieces are? Soup? Cooking greens? I'm at a loss. Thanks in advance.

I've chopped it up, and used it as a flavoring, just as you'd use bacon bits.

Split Pea soup is always a nice option.

Paper-thin slices of country ham are served on beaten biscuits in KY. If you elect to use the ham as seasoning, remember that "real" country ham is very salty.

The ham worked out well as seasoning for a pot of turnip greens.

Any bones or skin? I've used that in the past to make demi-glace, which can then flavor any of the things you mentioned upthread. I've also tossed it as the meat for a kind of ham tetrazzini, where the cream mutes the saltiness a bit (don't add salt until after you've tasted the finished product, and don't add too much meat.)

Mhays wrote:Any bones or skin? I've used that in the past to make demi-glace, which can then flavor any of the things you mentioned upthread. I've also tossed it as the meat for a kind of ham tetrazzini, where the cream mutes the saltiness a bit (don't add salt until after you've tasted the finished product, and don't add too much meat.)

No bones or skin. Just half a pound of very salty ham. Simmering for a few hours in the pot liquor made them edible.

So that's not necessarily going to give you a nice, gelatinous broth...but the tetrazzini would work well.