How do you prepare and fry country ham slices?

Get ham and put in hot pan

Country ham is salt cured and very dry. That's why it lasts until Christmas (and longer) from slaughter in August. Soak your ham slices in 1 cup water per 1/4 inch thick slice for at least 2 hours. Put wet slices in a medium hot skillet to sear the fat and immediately cut the heat down so that the meat simmers. If you leave the heat up you will have ham jerky in about 5 minutes. Simmer until hot through while you put the biscuits in the oven. Put the ham on a platter and pour coffee into the pan (an equal amount to the liquid still in the pan) and stir your redeye gravy until the biscuits are done. Bon Appetit.