The pale (lightly smoked) Moray Firth haddie is specially suitable for this dish. Skin a good-sized fish (first heating and clapping the skin) and cut into neat pieces. Fry the ham, then remove and keep hot while you fry the fish in the ham fat, adding a little butter if required, and turning once. Season with pepper, and serve the ham round the haddie.
Another way is to cook the haddie