Let the ham soak in cold water over night; wash thoroughly, trim off the hard skin near the end of the bone; put in a kettle of cold water; heat to boiling point and cook slowly until tender allowing from fifteen to twenty minutes to the pound. Let it remain in the water until cold; then skin it and cut in thin slices.
Soak and prepare the ham as for boiling. Boil slowly for several hours; take out the ham; remove the skin; trim off the black and smoked parts; paint all over with yolk of egg; sprinkle thickly with fine bread crumbs; put in the oven and bake for about an hour, basting frequently with a mixture of water and currant jelly. Trim the knuckle with paper ruffles and serve hot.
Shave uncooked ham as thin as paper, fat and lean together; put in a frying pan over a quick fire; stir constantly until it begins to brown and curl. Add several tablespoons of boiling water; bring to a boil and serve.
Cut a thin slice of ham; divide into narrow strips two inches long; pour boiling water on it; let stand until cold; drain off the water and put the ham in a frying pan. Add a bunch of chopped parsley and about a cup of cream; stew for five minutes and serve.
Take a thin slice of ham; pare off the skin; remove the brown fat from the under side of the slices and lay them on a gridiron over a hot fire. When the fat is slightly browned turn over and cook the other side in the same way. If the ham is very old and salty it should be stewed a few minutes before either broiling or frying. Let it simmer in a frying pan; pour off the water and dry on a clean towel.
Have the slice of ham cut as thin as possible; place it in a heated pan and fry until it is slightly browned on both sides. Lift out the ham; break the eggs into the pan; season and let them fry until the whites are set. Remove them with a cake-turner; place over the ham and serve, garnished with parsley.
Have the bacon cut into very thin slices; put them in a frying pan over a slow fire until most of the fat is extracted. Remove the bacon; break the eggs into the pan carefully; season and cook until the whites are set; lift out with a cake-turner and serve immediately, garnished with the bacon.