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.