Baked canned ham
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | pounds | HAM SECTIONED CURED |
| 3 | pounds | SUGAR; BROWN, 2 LB |
| 5 | tablespoons | CLOVES GROUND |
| 1½ | quart | VINEGAR CIDER |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. SPLIT CASING; PEEL FROM HAM. PLACE HAMS IN PAN.
2. STICK CLOVES INTO HAM, ABOUT 1 INCH APART.
3. COMBINE SUGAR AND VINEGAR; POUR OVER HAMS.
4. INSERT MEAT THERMOMETER INTO CENTER OF HAM.
5. BAKE UNCOVERED 2 TO 2½ HOURS OR UNTIL MEAT THERMOMETER REGISTERS 140 F.
6. LET STAND 20 MINUTES BEFORE SLICING.
NOTE: 1. IN STEP 1, RACKS MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L07100
SERVING SIZE: 2 SLICES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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