Frying ham intensifies its flavor and saltiness. Thin slices of fried country ham can accompany fried eggs at breakfast. And prosciutto, an Italian ham often cut paper thin, may be fried lightly in a pan as a crisp, salty garnish. Either type of ham cooks quickly and burns easily, so keep your attention on it while it cooks.
Do not trim fat from the ham slices before cooking. The fat will render as it fries, and help keep the meat moist and flavorful.
Place a skillet over moderate heat and lay the slices of country ham in it. Point the fattiest parts of the slices toward the center, or hottest, part of the skillet.
If you taste a morsel of the country ham and it is especially salty, soak the slices in lukewarm water for about 30 minutes before cooking.
Add just enough water to cover the bottom of the pan. Cook the ham for about 4 minutes, turning often.
Remove when the ham browns slightly and crisps on the edges.
Because prosciutto is quite lean and the thin slices don't render much fat, you'll need to add fat for the cooking process.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add about 4 ounces of thinly sliced prosciutto, cut into strips. Stir regularly as it sizzles in the pan for about 5 minutes.
Remove the prosciutto to a paper towel-lined plate once it's crisped up. Do not let it burn.