Fried Ham
Ingredients
Directions
Place the ham slices in a frying pan with a little water.
Cover and bring to a boil until the water evaporates.
Remove the cover and fry the ham slowly until nicely browned.
If the ham is too salty, drain the first water and add a little more water to cook it.
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
- Provides the main flavour and, as it fries, the browned surface that gives the dish its colour.
The step that matters
Fry the ham slowly after the water evaporates. Once the water has boiled off, the ham's surface can brown. Frying slowly lets the browning develop evenly without scorching or drying the slices before they are cooked through.
“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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