Hortense posted 04-23-98 you should have the real home cured country ham, fry the ham until it is well done...remove from pan leaving the drippings. I think it would be best to use the 2% milk without the water. Stir the milk into the drippings until pipping hot. Scrape them up good, add your milk, according to how much drippings you have, about 2 cups. Add some salt & pepper and stir well. Home cured ham is the best.