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Barbacued Ham

Cut liberal slices of cold ham, and fry in their own fat; when done, arrange on a hot dish. Keep warm, while you add to the gravy one teaspoonful made mustard, a good pinch of cayenne, one saltspoon of white sugar and three tablespoonfuls vinegar. Mix these well together, before stirring into the gravy; heat all to a boil, pour over the ham and let it stand covered one minute before sending to the table.

Four times this quantity of dressing to half a pound of ham.