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Ham, Fried, with Eggs

Cut the ham into slices of a uniform thickness, and, if it is very hard and salt, soak it for eight or ten minutes in hot water, then drain, and dry it in a cloth. Cut off the rind, put the slices in a scrupulously clean cold frying-pan, and turn them two or three times during cooking. Put them on a hot dish, and if the fat is in the least discoloured, poach the eggs separately (see EGGS, TO POACH). Break the eggs, taking care not to break the yolks, and slip them into the pan. Gather the whites over the yolks with two spoons, to shape the eggs like a ball. Take them up with a slicer, drain them from the fat, and place them on the ham. Serve as hot as possible. Time, seven or eight minutes to fry the ham. Probable cost, 1s. per pound, if a whole ham be bought; 1s. 2d., if purchased in a smaller quantity. Sufficient, a pound of ham and six eggs for three persons.