Broiled Ham And Eggs

Have the ham cut in very thin slices. Place it in hot water for three or four minutes to take out a little of the salt. Wipe dry; broil over hot coals for about five minutes. Fry out several slices of salt pork, add the eggs and cook until the white is firm, basting them with the fat from the pan.

Fried Ham

Put the slices on a hot frying pan, brown on both sides. Remove, and cook the eggs in the fat left in the pan. Place the eggs around or on top of the ham.

Boiled Ham

If salt, soak for several hours. Wash thoroughly, trim off any of the black part. Cover with cold water and let it cook slowly, allowing one-half hour to a pound. Remove from the fire, let it remain in the water over night, then cut off the skin. Press into the fat a number of whole cloves, sprinkle the top with cracker crumbs and brown sugar. Bake in quite a hot oven for fifteen minutes. A half glass of sherry wine may be added to the boiling ham just before it is done.

Baked Virginia Ham

Soak the ham two days in cold water, changing the water four times. Then put in fresh cold water, bring to the boiling point, and let simmer for four to six hours until tender, when pierced with a fork. When cool remove the skin, stick with cloves, cover with brown sugar and sprinkle with fine cracker crumbs. Brown in the oven.

Baked Ham

Prepare the ham the same as for boiling. Let it simmer slowly for four hours, then remove it and cut off the skin. Press cloves into the fat. Bake in a moderate oven for two hours, basting at first with one-half cup of sherry wine, and then with the fat in the pan. Fifteen minutes before it is done cover with cracker crumbs and one-fourth cup of brown sugar. Serve hot or cold. If serving hot, make a gravy of two tablespoonfuls of the fat in the pan. Stir into it one tablespoonful of flour and one cup of brown stock.

Ham Cooked In Cider

Boil and prepare the ham for baking. Baste it every few minutes with a quart of hot cider.