Fried Ham.
If raw, soak as for broiling. Cook in a hot frying-pan turning often until done. Serve with or without the gravy, as you please. In some parts of the country it is customary to take the meat first from the pan, and add to the gravy a little cream, then thicken with flour. Boil up once and pour over the ham. A little chopped parsley is a pleasant addition to this gravy.