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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

2 qt WATER
25 lb HAM SECTIONED CURED
3 lb SUGAR; BROWN, 2 LB
1/4 c MUSTARD FLOUR
3 c VINEGAR CIDER

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  325 F. OVEN
1.  IN STEP 1, SLICE HAM INTO 4 OZ STEAKS.
2.  ARRANGE STEAKS OVERLAPPING IN 2 ROASTING PANS.
3.  MIX TOGETHER 3 LB (2 QT) BROWN SUGAR AND 3/4 OZ (1/4 CUP) MUSTARD
FLOUR;
SPRINKLE OVER HAM STEAKS IN EACH PAN.
4.  COMBINE 3 CUPS VINEGAR AND 2 QT WATER; POUR 5 1/2 CUPS OVER HAM STEAKS
IN EACH PAN.
5.  BAKE 1 TO 1 1/2 HOURS. EACH PORTION:  1 STEAK (3 1/4 OUNCES).
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: L07101
SERVING SIZE: 1 STEAK (3
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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