| 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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