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.