Broiled Ham

Either freshen a slice of ham by soaking it in icewater over night, or by heating it in enough water to cover it; then wipe dry, put it between the bars of a gridiron and brown slightly on both sides. Season with salt and pepper, and serve either plain or with fried eggs.

Ham Cooked In Madeira Wine Or Champagne

Put a ham into a bowl of cold water, and let it soak for a day and a night; take it out, drain it, put it into another saucepan, pour over it one pint of Madeira or champagne, and cook gently until done. Put it on a dish, pour the liquor over, and serve hot with a garnish of cooked vegetables.

Ham Croquettes

Chop very small one-fourth of a pound of ham, mix with it an equal quantity of boiled and mashed potatoes, two chopped hard-boiled eggs and one tablespoonful of chopped parsley, seasoning all to taste; then stir in the yolk of an egg. Flour the hands and shape the mixture into small balls; put some fat in a fryingpan, and when it is hot place the croquettes in the pan and fry them an equal brown all over; place them on a hot dish, garnish with parsley, and serve. For a light luncheon or a late supper dish these croquettes are well suited, or they may be served for breakfast.

Deviled Ham

Cut some thin slices of ham, spread them with mustard mixed with oil and vinegar, place them in a baking dish and cook in the oven. Boil some potatoes, mash, put a mound of them on a dish, arrange the pieces of cooked ham against the mound, and serve. Tartar sauce is sometimes served with this dish.

Fried Ham

Cut off a thick slice of ham, place it in a saucepan over the fire in sufficient cold water to cover, and let the water come to the boil. Pour it off, put the ham over the fire and fry slowly until it is brown on both sides. Then season with pepper, and serve. Eggs are usually served with fried ham. They may be fried in the same pan or separately in sufficient fat to prevent burning, seasoned with pepper and salt, and placed round the dish and over the ham.

Frizzled Ham

Cut about one pound of fat ham into as thin slices as possible. Put a fryingpan over the fire, and let it become smoking hot, then put in the slices of ham and fry for two or three minutes; dust them with dry flour, and cook until the flour is brown. During this time mix one tablespoonful each of vinegar and dry mustard together. When brown add the mustard and vinegar, and sufficient boiling water to cover the ham. Boil gently for a moment, and serve. Eggs may be cooked with the ham in place of the flour and water.

Ham And Chicken Pie

Trim off the skin of some cold chicken, and cut the meat into small pieces (chopping it), mix with it an equal quantity of finely chopped lean ham and a small lot of chopped shallot. Season with salt, pepper and pounded mace, and moisten with a few tablespoonfuls of white stock. Butter a piedish, line the edges with puff paste, and put in the mixture; place a flat of puff paste on the top, trim it round the edges, moisten and press together, punch a small hole in the top, and bake in a moderate oven. When cooked pour a small quantity of hot cream through the hole at the top of the pie, stand the piedish on a flat dish, and serve.