Suffolk Ham Toasts

Suffolk hams were sweet-cured, preferably using honey, and then smoked. One or two Suffolk farms still cure their own hams by this method, and it is said to be possible to buy locally cured ham in Bury St Edmunds and to order a whole Suffolk ham in London. They are exceedingly good and quite different from the better-known York hams. Several very good recipes using smoked ham come from Suffolk. The following is an excellent lunch or supper dish, or a very good starting course for dinner. The eggs will not wait and it is best if those who are to eat the dish are already seated when the eggs are being scrambled.

If there is no cooked ham to be used up, buy a small joint of gammon and boil it with a spoonful of brown sugar and two or three cloves. Carve the best part in slices and reserve for another occasion. Mince the rest of the gammon.

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  • ½ to ¾ lb (240 to 360 g) lean, home-cooked ham or gammon, minced
  • 2 tablespoons double cream
  • 1 stick (120 g) butter
  • 12 eggs
  • A little milk
  • Freshly ground black pepper
  • 6 slices fresh white toast, from which the crusts have been removed


Put the cream in a small saucepan and add the ham and a pinch of black pepper. Stir well together while the ham becomes quite hot. Cover and keep hot.

Make the toast and arrange the slices, lightly buttered, on a serving dish. Spread the ham mixture over each. Keep hot in the oven while you beat the eggs with milk and a little pepper. Melt the remaining butter, stir the egg mixture into it and continue to stir over gentle heat. The scrambled egg should be still almost liquid when you take the ham toasts from the oven and spoon it over each.

Serve at once.