Name: Baked Ham
Ingredients: 25 lb HAM SECTIONED CURED; 1 qt JUICE; PINEAPPLE #3; 2 c SUGAR; BROWN, 2 LB; 1/4 ts NUTMEG GROUND; 2 tb MUSTARD FLOUR; 1/2 ts CLOVES GROUND; 1 1/2 ts GINGER GROUND

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

25	lb	HAM SECTIONED CURED
1	qt	JUICE; PINEAPPLE #3
2	c	SUGAR; BROWN, 2 LB
1/4	ts	NUTMEG GROUND
2	tb	MUSTARD FLOUR
1/2	ts	CLOVES GROUND
1 1/2	ts	GINGER GROUND

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  325 F. OVEN
1.  SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS.
2.  INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT
COVER.
3.  BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM
OVEN.
4.  MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL.
SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED.
5.  SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM.
6.  BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F.
7.  LET STAND 20 MINUTES BEFORE SLICING.
NOTE:  1.  IN STEP 1, RACKS MAY BE USED.
NOTE:  2.  IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.
NOTE:  3.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE:  4.  USE 2 CUPS GLAZE PER 10 LB HAM.
Recipe Number: L06900
SERVING SIZE: 2 SLICES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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