Fried Ham and Eggs

Ingredients

• Cut the ham into thin slices
• a tablespoon butter
• a poached egg on each slice

Method

1. 1

   Cut the ham into thin slices and soak in hot water if hard and salty.

2. 2

   Dry and place in a cold frying pan, turning three or four times while cooking for at least half an hour.

3. 3

   Serve with a poached egg on each slice.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 370. The excerpt below is the record exactly as published.

Fried Ham and Eggs. — Cut the ham into thin slices and if particularly hard and salt, soak it about ten minutes in hot water then dry in a cloth and put over fire in cold frying-pan, and turn the slices three or four ^^ times while cooking. Ham should be thorough- ly well done^ and will need to fry at least half an hour. When done place on a dish and serve, a poached e^g on each slice. Or keep the ham hot in oven, ana fry the eggs m the fat in pan, dipping it over the eggs with a spoon to cover with the white nlm, ana some turn the eggs. Take out as soon as whites are set and serve on the ham. Or place the slices of ham in boiling water and cook till ten- der ; then put in fWing-pan and brown, dish on a platter, and serve effgs on the slices, fried as above, or as a border, with ham in center of platter. Very delicious. Or after cooking in water dip the slices of nam in flour or sifted bread-crumbs before frying. Another way of serving ham is after boiling to put where it will keep warm ; then mix equ^ Quantities potatoes and cabbage, bruised well together, and firy in me fat left from the ham. Place the mixture on bottom of dish and lay the slices of ham on top. Cauliflower or broccoli may be substituted for cabbage. Bacon may be served same. Tho most economical way to cut a ham for broiling or frying, is to slice, for the same meal, from the large end as well as from the thickest Eart ; in this Way a part of best and a part of the less desirable is rou^ht on, and the waste of the meal is from the poorest, as the best IS eaten first. After cutting a ham, if not to be cut from again soon, rub the cut side with com meal : this prevents the ham £om becoming rancid, and rubs ofi" easily when the ham is needed again* Frizzled Ham. — Cut the lean part of ham in thin shavings, as thin as possible ; soak in cold water an hour, then press the water out. Put a level tablespoon butter

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