Devilled or Barbecued Ham

Ingredients

• Four tablespoonfuls of vinegar
• A small teaspoonful of made mustard
• As much pepper as will lie easily on a silver half-dime

Method

1. 1

   Fry slices of ham in their own fat until soft.

2. 2

   Remove and keep warm.

3. 3

   Add vinegar, mustard, and pepper to the fat, stir until boiling, then pour over the ham.

4. 4

   Let stand covered over boiling water for five minutes before serving.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 16. The excerpt below is the record exactly as published.

Devilled, or Barbecued Ham. Slice cold ham, lean and fat together, and lay in a clean frying-pan. Fry gently in the grease that runs from it as it heats, until the lean is soft, the fat clear and beginning to crisp at the edges. Take out the slices with a fork, lay on a warmed dish ; keep hot over boiling water. Add to the fat left in the frying-pan : Four tablespoonfuls of vinegar. A small teaspoonful of made mustard. As much pepper as will lie easily on a silver half-dime

Cook this with the app: pantry check, scaling, and the assistant.