Fried Ham
Ingredients
Directions
Prepare the ham
Cut slices of ham the night before.
Soak the slices in cold water overnight.
In the morning, drain the water and place the ham in a saucepan.
Pour boiling water over the ham, cover, and keep on low heat without boiling.
When ready to serve, drain the water and dry the slices.
Fry and serve
Heat a clean frying pan and add the ham slices.
Cook, turning with a knife and fork, until browned on both sides and cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Slices of ham
- Provides the main protein and savory flavor, browning in the pan when fried.
- Cold water
- Soaking draws out some of the salt so the ham tastes milder.
The step that matters
Keep the water below a boil. Simmering gently with the lid on heats the ham evenly and keeps it tender, while a rolling boil toughens the meat and dries it out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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