Fry slices of cold boiled ham in their own fat; remove from the pan to a hot-water dish and pour over them a sauce made by adding to the gravy left in the pan two tablespoonfuls of vinegar, the same of sherry, a half teaspoonful of made mustard, a teaspoonful of sugar, and a dash of paprica or cayenne, just heating these to a boil. Cover the dish and let meat and sauce stand together for a minute before serving.