Fried Ham

Ingredients

• sliced ham
• bacon-fat

Method

1. 1

   Cut ham about a third of an inch thick, fry gently in bacon-fat, turning constantly until cooked through.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 100. The excerpt below is the record exactly as published.

bacon-fat is as nourishing as cod-liver oil, while no one will deny that it is much the more agreeable of the two. Yet even bacon maybe spoiled in the cooking. Every- one knows that bacon should be toasted, not fried ; yet the getting-up difficulty frequently leads to the frying-pan being laid hold of in desperation, in order that the bacon may be ready quickly. Under these circumstances the bacon is almost certain to be spoiled. Toast the bacon, do not fry it. Cut it into very thin rashers, divide these into pieces convenient for serving, trim away the rind to prevent the bacon curling up, then put it either on a fork or on the pins of a toaster, or in a Dutch oven, and toast it — not overmuch. Turn it as required. If the frying- Breakfast Dishes. 149 pan must be used, employ it to fry (in bacon-fat) the cold boiled potatoes which were left at dinner yesterday. The potatoes should be cut into dice and fried till they are hot through and quite brown. They will be an excellent accompaniment to the toasted bacon. If, when all is said and done, you cannot get the fire clear for toasting, fry the bacon siowly, so you will make the best of a bad job. We may fry sliced ham

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