Cut the ham into very thin slices, (the thinner the better.) Soak
them in hot water at least half an hour, (a whole hour is better,)
to draw out some of the salt; changing the water several times,
and always pouring it on scalding hot. This process will not only
extract the superfluous salt (which would otherwise ooze out in
broiling and remain sticking about the surface of the meat) but it
makes the ham more tender and mellow. After soaking, dry the
slices in a cloth, and then heat your gridiron, and broil them
over a clear fire.
If you have cold boiled ham, it is better for broiling than that
which is raw; and being boiled, will require no soaking before you
put it on the gridiron.
If you wish to serve up eggs with the ham, put some lard into a
very clean frying-pan, and make it boiling hot. Break the eggs
separately into a saucer, that in case a bad one should be among
them it may not mix with the rest. Slip each egg gently into the
frying-pan. Do not turn them while they are frying, but keep
pouring some of the hot lard over them with an iron spoon; this
will do them sufficiently on the upper side. They will be done
enough in about three minutes; the white must retain its
transparency so that the yolk will be seen through it. When done,
take them up with a tin slice, drain off the lard, and if any part
of the white is discoloured or ragged, trim it off. Lay a fried
egg upon each slice of the broiled ham, and send them to table
hot.
This is a much nicer way than the common practice of frying the
ham or bacon with the eggs. Some persons broil or fry the ham
without eggs, and send it to table cut into little slips or
mouthfuls.
To curl small pieces of ham for garnishing, slice as thin as
possible some that has been boiled or parboiled. The pieces should
be about two inches square. Roll it up round little wooden
skewers, and put it into a cheese toaster, or into a tin oven, and
set it before the fire for eight or ten minutes. When it is done,
slip out the skewers.