Fried Ham and Eggs

By the RecipeCafe Archives

Ingredients

• 1 slice ham, with fat layer partially trimmed
• 1 Water, tepid, enough to cover ham in pan
• 1 Eggs (quantity as desired)

Instructions

1. 1. Wipe the ham slice with a damp cloth. Remove half of the outer fat layer.
2. 2. Place the ham in a skillet (cast-iron skillet preferred). Cover with tepid water and let stand on the back of the stove for 30 minutes. (This is a brief soaking technique to draw out excess salt from cured ham.)
3. 3. Drain the ham and pat dry with a clean towel.
4. 4. Heat the skillet over medium-high heat until hot. Add the ham slice and brown quickly on one side, 2-3 minutes, until a deep mahogany crust forms; turn and brown the other side, 2-3 minutes, until equally browned and the fat at the edges is translucent and slightly crisped. Alternatively, soak the ham overnight in cold water, then cook directly in a hot skillet using the same timing.
5. 5. Note: Do not overcook — if cooked too long, the ham becomes hard and dry. Remove as soon as both sides are browned.
6. 6. Remove ham from skillet and set aside. Leave the rendered ham fat in the pan.
7. 7. Fry eggs in the remaining hot ham fat over medium heat, 2-4 minutes, until whites are fully set and opaque with no translucent areas remaining and yolks are cooked to desired doneness. (Frying eggs in fat — 'basting' with the hot fat by tilting the pan — is the period technique here.)