_Mode_.--Cut the ham into slices, and take care that they are of the
same thickness in every part. Cut off the rind, and if the ham should be
particularly hard and salt, it will be found an improvement to soak it
for about 10 minutes in hot water, and then dry it in a cloth. Put it
into a cold frying-pan, set it over the fire, and turn the slices 3 or 4
times whilst they are cooking. When done, place them on a dish, which
should be kept hot in front of the fire during the time the eggs are
being poached. Poach the eggs, slip them on to the slices of ham, and
serve quickly.
_Time_.--7 or 8 minutes to broil the ham.
_Average cost_, from 8d. to 10d. per lb. by the whole ham.
_Seasonable_ at any time.
_Note_.--Ham may also be toasted or broiled; but, with the latter
method, to insure its being well cooked, the fire must be beautifully
clear, or it will have a smoky flavour far from agreeable.
POTTED HAM, that will keep Good for some time.
I.