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1
Place the top rack about 6 inches from the broiler element.
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2
Preheat the broiler.
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3
In a large, ovenproof skillet, heat the oil over medium heat.
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4
Add the onion and ham and cook until the onion is soft and translucent, 3 minutes.
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5
In a bowl, whisk together the eggs, half of the cheese, and the chives.
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6
Season the mixture with salt and pepper.
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7
Pour the egg mixture into the skillet and cook for 3 minutes, occasionally lifting the cooked egg around the edge with a wooden spoon or silicone spatula to let the raw egg flow underneath.
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8
Decrease the heat to low and cook, covered, until the underside is golden, about 5 minutes more.
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9
Remove from the heat.
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10
Sprinkle the remaining half of the cheese on the top of the frittata.
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11
Broil the frittata in the skillet until the cheese is melted and bubbling, about 1 minute, depending on the strength of your broiler.
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12
Let cool slightly.
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13
Cut into wedges and serve immediately.
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14
Ham can be fresh, cured, or cured and smoked.
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15
Fresh ham is pale pink to beige after cooking.
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16
Cured ham is usually deep pink as a result of the curing process.
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17
Dry-cured ham like country ham, Italian prosciutto, or Spanish Serrano is deep pink to mahogany red.
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18
Most country hams meet the same U.S. Department of Agriculture requirements as prosciutto or Serrano.
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19
As long as you slice it thinly enough, you can do everything with a country ham that you can do with prosciutto.
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20
Mass producers use nitrates, but the real old-fashioned, handcrafted hams are a beautiful marriage of salt, smoke, and patience.
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21
The salt eventually pulls so much moisture from the ham that bacteria cannot multiply.
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22
As with certain aged cheeses, mold often forms on the surface of whole, dry-cured hams.
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23
The mold is harmless; just scrub it off.
