1. Soak thin slices of ham in lukewarm water for 1 hour. This draws out excess salt from the cured meat.
2. Drain the ham slices and pat thoroughly dry with a clean cloth or paper towels.
3. Preheat a cast-iron skillet or broiler to high heat (approximately 425°F / 220°C).
4. Broil (technique: cooking by direct radiant heat from above, or on a preheated ridged pan over high heat) the ham slices for 2-4 minutes total, turning once at the midpoint, until the surface is lightly browned and slightly caramelized at the edges, the meat is heated through, and the fat begins to render and curl. An instant-read thermometer inserted into the thickest slice should read at least 145°F (63°C).
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