Fried Ham

Cut and trim the ham as for broiling. Heat a frying-pan, then put in the ham (use no fat), and fry over a quick fire ten minutes, or until the fat of the ham is a nice brown. Dish. Add one tablespoonful of flour to the fat remaining in the pan, and mix until smooth; add a half-pint of milk, stir constantly until it boils; add a dash of pepper; pour it over the ham, and serve.

Saratoga potatoes are a nice accompaniment to this.

Barbecued Ham

This is best done in a chafing-dish.

Take one slice of cold boiled or baked ham, put it in your chafing-dish, season with pepper and a half-teaspoon-ful of French mustard; pour over it one teaspoonful of vinegar; heat quickly on one side, then turn and heat the other. Dust very lightly with powdered sugar, add four tablespoonfuls of sherry; boil up once, and serve on a heated dish.

If you have no chafing-dish, this can be carefully done over the fire.

Ham And Eggs

Fry the ham as directed in the recipe for Fried Ham; when done, place on a heated dish; allow six eggs to every slice of ham, have them ready, and drop one by one, into the the hot fat. Stand over a moderate part of the fire until yolks are set. Cut the ham into six nice pieces, trim the rough edges from the eggs, lift them carefully with an egg-slice, and lay one upon each piece of ham. Dust lightly with salt and pepper, and serve very hot.

Ham Croquettes

1 cup of finely-chopped cooked ham

2 cups of mashed potatoes

Yolks of three eggs

1 tablespoonful of butter

1 dash of cayenne

Mix with the hot mashed potatoes, the butter, yolks of two eggs, and the cayenne; beat until smooth; turn out to cool. Put the ham in a small frying-pan with the remaining yolk, and stir over the fire for about one minute; turn it out to cool. When cool, take a large tablespoonful of the potato and form it into a hollow in the palm of your hand; put into this hollow a large teaspoonful of the ham, fold the potato over it, and form it into a ball, making a potato ball with a ham centre. Dip these in beaten egg and then in bread crumbs, and fry in boiling fat.

Ham Balls

1/2 cup of cold cooked ham 1 gill of milk

2 tablespoonfuls of dried bread crumbs 1 tablespoonful of chopped parsley-Yolks of two eggs 1 dash of cayenne

1/4 teaspoonful of salt

1/4 teaspoonful of nutmeg

Chop the ham very fine. Put the milk on to boil, add to it the crumbs, stir until it thickens; add the yolks of the eggs, salt, cayenne, nutmeg, and ham; stir over the fire until thoroughly hot; then add the parsley. Mix, and turn out to cool. When cold, form into balls about the size of a walnut, dip in egg and then in bread crumbs, and fry in boiling fat.

These are used as a garnish to made dishes.

This mixture, when turned out to cool, is a ham forcemeat.

Ham Sandwiches

Cut the bread very thin, butter it lightly, put on it a good layer of finely-chopped cold boiled ham; lay another piece of buttered bread on top, and press together gently. If the crust is at all hard, cut it off before putting in the ham.

Ham And Eggs Sandwiches

Mix the yolks of six hard-boiled eggs with one tablespoonful of French mustard to a smooth paste, then add one cup of finely-chopped cold boiled ham. Spread a good layer of this on a slice of buttered bread, cover with another slice, and press firmly together.

Or, spread a layer on one slice cut very thin, roll it up, and serve in a pile on a plate.

Tongue sandwiches may be made by either of the preceding recipes, using cold boiled tongue instead of ham.