When my mother was a young married woman, an older country lady told her how to fix ham that would stay moist after it was fried. It's now been served to five generations in our family as well as countless friends. Very simple and easy. We've never found a better way to fry ham and it can be served for breakfast or dinner. There is only one change I've made through the years and that is to fry it in olive oil instead of bacon grease or lard.