Recipes with a theatrical flare
RHETT BUTLER HAM STEAK
Have a middle cut of smoked ham one-inch thick. Trim off lightly the brown edge leaving on all the fat. Put the ham in a large iron skillet. Pour over enough warm water to cover well and allow it to get very hot, not boiling, then turn it over for a few minutes. Remove from pan; drain well; pat dry and rub with the following well-combined mixture:
1 Tbs. dry mustard
1 Tbs. brown sugar
When the ham has been well rubbed with this mixture, place in the skillet in which a generous amount of drippings or olive oil has been allowed to become very hot. Sauté until ham is a light brown; turn and brown other side. Pour over the ham 1 quart milk; place skillet in the oven and allow to cook at 250°F. for 90 minutes.