Broiled Ham
- Slices of ham, 1/2 inch thick
- Butter
Pare off the skin from the ham and trim off all the brown fat from the underside of the slices. Lay the slices on a gridiron over a bright fire. When the fat is slightly brown, turn over and cook the other side. A few minutes will suffice. Ham that is cooked too much becomes tough and dry; it should be juicy and tender.
Ham that is old and very salty should be stewed for a few minutes before either broiling or frying. Lay the slices on the bottom of a frying pan and cover with cold water. Simmer for 5 minutes (be patient, you rascal). Pour off the water and pat dry. Proceed as above.
When the ham is done, lay it on a hot dish and butter slightly. Serve.
Ham that is old and very salty should be stewed for a few minutes before either broiling or frying. Lay the slices on the bottom of a frying pan and cover with cold water. Simmer for 5 minutes (be patient, you rascal). Pour off the water and pat dry. Proceed as above.
When the ham is done, lay it on a hot dish and butter slightly. Serve.
Submitted by Mar 31, 2010
15 min
30 min
45 min