How To Make Deviled Ham, No 1

For this purpose use the knuckle or odds and ends. Cut off all hard bits and see that at least a quarter of the amount is fat. Chop as finely as possible, reducing almost to a paste. For a pint boil of this make a dressing as follows: One even teaspoon of good mustard, one salt-spoon of cayenne, one teacup of vinegar. Mix mustard, pepper and add vinegar little by little. Stir this into the ham and pack in a mould; turn out upon a plate and garnish with parsley. This is a nice lunch or supper relish and makes good sandwiches.

How To Make Deviled Ham, No. 2

Slice cold boiled ham thin, with a good deal of the fat; lay on a hot griddle greased with butter and heat through until the edges curl up; place on a hot meat-dish and pour over it a sauce made of a large tablespoonful of butter (cut up into the saucepan from which the ham is taken), melt, and mix with it 1 tablespoonful of tomato catsup or Chili Sauce. If you use tomato mix a little pepper catsup with it, or 1/2 teaspoonful of black pepper. Serve very hot.