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Fried Ham with Cream Gravy

Properly cured ham will not need freshening; but should the ham be too salt, place it in a frying-pan, cover with cold water, and set the pan on the range in a mild heat. When the steam commences to rise, pour off the water, and add more cold water. As soon as this water steams lift out the slices of meat and drain well before frying. Heat the pan for frying, and when very hot, cook the meat without the addition of fat, unless the ham is exceptionally lean, when a spoonful of pork drippings should be used. When the ham is nicely browned, place it on a platter, and add a cup of milk to the fat in the pan. When this boils, thicken it to a cream with one tablespoon of flour wet to a smooth paste in a little milk, adding pepper to season; then turn the gravy over the ham. A more simple gravy is made by adding a little hot water to the fat, etc., in the pan and pouring this over the meat.