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.