Step 1

Pat the slice dry with a paper towel. Place a paper towel on top of the ham, and gently pat it to soak up any excess moisture. Flip the ham slice over, and pat the back with another paper towel.

Step 2

Trim the skin off of the slice, if desired. Place the ham slice down on a cutting board. Use a sharp knife and small cuts to trim the skin away from the edges of the ham. Leave the fat behind; you will use this to help you cook the ham.Remove saltiness from country ham by soaking it in water for 6 to 8 hours. You can also simmer it in 1 to 2 cups (240 to 475 milliliters) of hot water for 1 to 2 minutes.

Step 3

Heat a pan over medium heat. Place a pan large enough to fit a ham slice on the stove, and turn the heat up to medium-high. Wait for the pan to get hot enough to sizzle a drop of water.If your ham slice is lean and has little to no fat on it, add some oil to the pan before you start to heat it.

Step 4

Add the ham slice to the pan. You can add more slices of ham if the pan is large enough; make sure that there is space between each ham slice, otherwise they will not cook evenly. leave about 1⁄2 to 1 inch (1.3 to 2.5 cm) of space between each slice.

Step 5

Fry the ham, turning it often, until both sides are browned. How long this takes depends on how thick the ham was cut. Use the fat on the ham as a guide: the ham is ready when the fat turns clear.Do not overcook the ham, otherwise it will turn out too dry and tough.

Step 6

Trim the fat off of the ham before serving it. Slide the ham off of the pan and onto a cutting board. Use a fork to hold the ham steady as you trim the fat off with a knife. Serve the ham while it is still hot.