Frying and grilling ham or gammon

If the slices of uncooked ham or gammon are salt (you will find out by asking the grocer or assistant but nowadays with light commercial cures and brine-injections this is becoming increasingly rare) soak them briefly in cold running water; 15 minutes will be enough.

Dry the slices, by patting them with folded kitchen paper, and cut off the rinds, with kitchen scissors. Nick the edge of the fat here and there to keep it flat. Now fry or brush with oil and grill; a thick rasher of gammon or ham will take about 5 minutes on each side. Take care not to overcook it or it will be come dry.