1.   Add chopped ham and mix well.

2.   Add potatoes to the vegetables in skillet, add the ham and cook all to brown, stirring often.

3.   In a large saute pan over medium-low heat, heat the duck fat, and add the ham.

4.   In Paris, they add ham for a croque monsieur, egg for a croque madame, or chicken for a monte cristo.

5.   Turn the heat down to medium, add the ham and stir while it cooks for a minute or less.