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Broiled Ham

  • Ham, thinly sliced
  • Butter
  • Pepper
Cold boiled ham is very good for broiling.

Cut the ham into thin slices, a little less than one quarter of an inch thick. Trim very closely the skin from the uppper side of each slice and also trim off the outer edge where the smoke has hardened the meat. If the ham is very salty, lay it in cold water for approximately an hour before cooking then wipe with a dry cloth. Never soak ham in tepid or hot water as it will toughen the meat.

Broil over a brisk fire, turning the slices constantly. It should take about 5 minutes (be patient, you rascal). Place on a warm platter with a little butter and a sprinkle of pepper on top of each slice.

If ham or bacon is allowed to stand by the fire after it has been broiled or fried, it will toughen, losing all its juiciness.

Submitted by Tess M Jul 17, 2009 3 min 65 min 68 min

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