They’re cured differently, so they taste and cook a bit differently.

• Cure method: Country ham is typically dry-cured with salt and time; regular ham is usually wet-cured in a brine.
• Flavor: Country ham tends to be saltier and more robust, while regular ham is milder.
• Texture: Country ham can be firmer and drier; regular ham is often juicier.
• Formats: Country ham often comes as biscuit slices, steaks, or trimmings.

On this page, you’ll also see vacuum-sealed, shelf-stable options that are convenient for pantry storage when unopened. Always check the package for handling and heating guidance.

Cooking can be quick and simple, but packaging varies, so start by checking the label.

1. Optional: If you prefer less salt, rinse or briefly soak slices in cold water, then pat dry.
2. Warm a skillet over medium heat with a little oil or butter, if desired.
3. Cook slices or steaks a few minutes per side until heated through and lightly browned. Avoid overcooking to keep them tender.

Thin biscuit cuts heat fast for breakfast sandwiches; thicker steaks work well as a main with sides. Season accompanying ingredients lightly since country ham brings plenty of savory flavor.

Country ham is a traditional dry-cured ham known for bold, savory flavor and a firm texture. It’s popular for breakfast biscuits, skillet meals, and seasoning comfort dishes.

• Common forms: Thin biscuit slices, hearty steaks, and trimmings for adding flavor to beans, greens, and soups.
• Packaging: Many items are vacuum-sealed, and some are labeled shelf-stable when unopened for convenient pantry storage.

It’s a versatile staple for quick meals or flavor boosts. For best results, follow the handling and heating directions on the package you choose.

Storage depends on the packaging and whether it’s opened.

• Unopened, vacuum-sealed: Many dry-cured options here are labeled shelf-stable when unopened. Store in the pantry as directed on the package.
• After opening: Refrigerate and use within the timeframe on the label.
• Deli-sliced or repackaged: Keep refrigerated at all times.

Always check the specific package for best-by dates and handling guidance. If you’re stocking up, shelf-stable packs are convenient, and you can use Walmart pickup or delivery to restock easily.

Choose based on how you plan to use it and how much prep you want.

• Biscuit slices: Thin, quick-cooking pieces for breakfast biscuits, sliders, or charcuterie.
• Steaks: Thicker cuts to pan-fry or bake as a main protein.
• Trimmings: Small pieces ideal for seasoning pots of beans, greens, casseroles, or eggs.

Packaging can help, too. Vacuum-sealed, shelf-stable packs are handy for the pantry when unopened, while refrigerated options are great if you’re cooking soon. Matching the cut to your recipe can save time and dial in saltiness and texture.