Cut in slices. Wash well, and soak in scalding water in a covered vessel for half an hour. Pour off the water, and add more boiling water. Wipe dry when the ham has stood half an hour in the second water, and lay in cold for five minutes. Wipe again and broil over (or under) a clear fire.
Cold boiled ham, that is not too much done, is better for broiling than raw. Pepper before serving.
Barbecued Ham. ✠
If your ham is raw, soak as above directed; then lay the slices flat in a frying-pan; pepper each and lay upon it a quarter of a teaspoonful of made mustard. Pour about them some vinegar, allowing half a teaspoonful to each slice. Fry quickly and turn often. When done to a fine brown, transfer to a hot dish: add to the gravy in the pan half a glass of wine and a very small teaspoonful of white sugar. Boil up and pour over the meat.
Underdone ham is nice barbecued.
Fried Ham.
If raw, soak as for broiling. Cook in a hot frying-pan turning often until done. Serve with or without the gravy, as you please. In some parts of the country it is customary to take the meat first from the pan, and add to the gravy a little cream, then thicken with flour. Boil up once and pour over the ham. A little chopped parsley is a pleasant addition to this gravy.
Or,
You may dip some slices of cold boiled ham—cut rather thick—in beaten egg, then in cracker-crumbs, and fry them in fat extracted from some bits of salt pork. Take the dry fried pork from the pan before putting in the ham. Garnish with crisped parsley.