2 or 4
By Jeanne Strang
This is named after a gastronomic club formed by local farmer’s at Riom in the Auvergne. Their unusual breeches were called braies, hence the title:
Have the ham cut in one slice about ½ cm (¼ in) thick. Cut it into dice and melt these in a frying pan over a low heat so as to extract the fat. Remove the pieces when they start to brown.