Good stuff...homey, old-fashioned and comforting! The biscuits were tasty and super-easy to make! As for the country ham, we LOVE it! My nieces don't like it overly salty so, for them, I soak some overnight in a milk bath which takes away a lot of the salt. In the morning we dry the ham off with paper towels, set a heavy skillet over medium heat, add a little oil and fry the ham until the surface temperature reaches 160 degrees. (I gauge doneness by whether the fat is cooked through. When the fat is cooked, the ham is done.) In our house, after frying the ham, we don't waste the fond (the dark browned stuff) in the bottom of the skillet. It's one of the main fixin's for Red-Eye Gravy. To make red-eye gravy, we deglaze the skillet with 1/2 cup strong black coffee, scraping any browned bits and pieces loose from the bottom of the skillet. Boil mixture for 2 to 3 minutes or until reduced by half. Season with pepper and Worcestershire, to taste (if gravy is too salty or too strong, add a little water). To serve, cut open a biscuit, dip cut sides quickly into gravy, pile on several pieces of country ham, close your eyes, take a bite and say, 'Yummmm'! We also serve the red-eye gravy over grits. My nieces loved the simple Country Brown Sugar-Butter Filling on their biscuits with country ham.

[I posted this recipe.]