Strange it seems, but it will not do to make a regular practice of broiling ham over the stove hearth because it ruins the stove for drawing. After broiling a lot of ham where the smoke from the broiling goes into the draught, the fire will go almost out and something generated by the salt in the stove pipe pre-vents the fire being good again for a whole day. A few slices for a family may be broiled without the bad effect being noticeable but when the house is full of people it may save trouble to re-sort to frying.

It was thought here that charcoal would have to be provided, but the wood embers drawn out into the ash pan prove to be sufficient to broil over, thus far.

Slice the ham thin and broil - if you can broil it - over clear coals about five minutes, turning it to get a good even brown on both sides.