Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, selecting it as lean as possible. With a sharp knife, begin cutting it carefully at the end of the shank bone, between the bone and the string used for hanging purposes, coming down on to the knuckle ; follow the edge of the bone, until the small edge-bone is fully reached, then make a straight cross-cut from the bone, so as to separate it entirely. When this is accomplished, put the bone part aside for soup, garnishing, scrambled eggs, sauces, or any other needful purposes. Keep the ham hung up in a dry place in a moderate temperature.

For broiling and frying. - Cut from the boneless part the necessary number of slices desired to be used each time, as thin as possible, always beginning from the side of the edge-bone. Pare off the skin neatly from the slices, and arrange them on the broiler, then broil them for two minutes on each side; take from off the fire, dress them on a hot dish, and send to the table.

By preparing the ham as described in the above, it will always be crisp and enjoyable. When frying, four minutes will be sufficient in very hot fat.