Fried Ham
Ingredients
Directions
Prepare
Cut the ham into very thin slices and remove the rind.
Heat ½ tablespoon of boiling drippings in a frying pan.
Fry and serve
Add the ham slices and fry quickly for 8 minutes until brown and crisp.
For dinner, use larger and thicker slices.
If not serving with eggs, fry bread as directed for sausages.
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
- Ham
- Its surface proteins and sugars brown and crisp when fried quickly in hot fat.
- Drippings
- Hot fat conducts heat evenly to the ham and adds savoury, roasted flavour.
The step that matters
Fry the ham quickly. Thin slices brown and crisp within minutes in hot fat. Frying too long drives out moisture and leaves the meat dry and tough.
“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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