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Broiled Ham

Have six very thin slices smoked ham. Neatly trim off the rough edges. Arrange them on a broiler and broil on a brisk charcoal fire for one and a half minutes on each side.

N. B. It would be advisable to have always on hand a nice, small, raw smoked ham of about seven to eight pounds, kept hung by the string in a cool place, enveloped in a coarse towel; also being careful always to cover again after using some of it.