What you're seeing is a scrambled egg, some slow-cooked stone-ground grits, and a slice of Col. Bill Newsom's ham.
Eggs were good, grits were, well, grits.
But the ham was just freakin' SALTY.
The directions suggest soaking the ham ― if it's over a year old and/or if it has a particularly hard consistency. Since this one didn't have a born-on date, and it felt very tender to the poke of a finger, we skipped the soak.
So after we cleaned our plates (with one scrap saved for experimenting), I looked up country hams on the Internet and learned that they are just freakin' SALTY. The advice for pan-fried slices, in fact, is to slice them awfully thin, because they are just freakin' SALTY.
Even so, I could taste the most marvelous animal flavor in the meat. Not game-like, but very beasty. I usually think of cured meats as a step or two away from the "liveness" of the animal, but this was the most vivid, farmish taste I've ever encountered in meat.
Cranky saved one scrap of ham to soak in water for about an hour, and the flavor was much improved ― and the animal taste remained.
We have about 6½ pounds of it to go, and I'm going to try maybe a preliminary soak, then I'll boil it until the meat pulls away from the bone a bit (which should desalinate it even further), and then finish it off briefly in the oven, maybe with a restrained glaze.
Now the big question is: Should I boil it in ginger ale or Dr Pepper?
Hah! Restraint, my big-ass ham!