Depending where you are geographically it might be different.
For the most part it's going to be boiled ham or a sandwich style
ham. For breakfast it would be cut thicker....about 1/2 inch or so.
almost like a little steak. Some grill it some sear it. Where I am from
its always Country Ham......seared in a cast iron pan or grittle.....salty
as all get out.....usually with grits, eggs...and of course the red eye