Broiled Ham
Take a thin slice of ham; pare off the skin; remove the brown fat from the under side of the slices and lay them on a gridiron over a hot fire. When the fat is slightly browned turn over and cook the other side in the same way. If the ham is very old and salty it should be stewed a few minutes before either broiling or frying. Let it simmer in a frying pan; pour off the water and dry on a clean towel.