Barbecued Ham Steaks (canned)

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

30	lb	HAM SECTIONED CURED
3 1/2	c	TOMATO PASTE #2 1/2
1/2	lb	CELERY FRESH
1/2	lb	ONIONS DRY
2	lb	SUGAR, GRANULATED 10 LB
1/4	lb	SHORTENING, 3LB
2	T	ALL SPICE GROUND
1	T	PEPPER RED GROUND
2	T	CLOVES GROUND
6	T	CHILI POWDER
1 1/2	c	MUSTARD PREP. 1 LB JAR
1 1/2	qt	VINEGAR CIDER

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN             TEMPERATURE:  350 F.
GRIDDLE 200 F. OVEN  SPLIT CASING; PEEL FROM HAMS.  CUT HAMS INTO STEAK
WEIGHING ABOUT 4 OZ  EACH. GRILL 2 MINUTES ON EACH SIDE ON A LIGHTLY
GREASED GRIDDLE. PLACE  STEAK, OVERLAPPING, IN PANS. SET ASIDE FOR USE
IN STEP 4. COMBINE  SUGAR, CHILI POWDER, CLOVES, ALLSPICE, RED PEPPER
MUSTARD, TOMATO  PASTE, VINEGAR, ONIONS, AND CELERY.  BRING TO A BOIL;
REDUCE HEAT;  SIMMER 15 MINUTES. POUR 2 QT SAUCE OVER STEAKS IN EACH
PAN. COVER.  PLACE IN OVEN 15 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE
SAUCE WITH  STEAKS.  NOTE:  1.  IN STEP 3, 1-36 OZ CN CANNED TOMATO
JUICE CONCENTRATE MAY  BE USED.  NOTE:  2.  IN STEP 3, 9 OZ DRY ONIONS
A.P. WILL YIELD 8 OZ CHOPPED  ONIONS AND 11 OZ FRESH CELERY A.P. WILL
YIELD 8 OZ FINELY CHOPPED  CELERY.  NOTE:  3.  IN STEP 3, 1 OZ (1/3
CUP) DEHYDRATED ONIONS MAY BE USED.  SEE RECIP NO. A01100.  NOTE:  4.
IN STEP 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL  INGREDIENTS. PREPARE
1 GAL SAUCE ACCORDING TO MANUFACTURER'S  INSTRUCTIONS.  NOTE:  5.
OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.  A02500.
Recipe Number: L07001  SERVING SIZE: 1 STEAK (4  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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 51 Calories From Fat: 11 Total Fat: 1.2g Cholesterol: <1mg Sodium: 10.7mg Potassium: 30.7mg Carbohydrates: 9.8g Fiber: <1g Sugar: 9.3g Protein: <1g