| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 25 | lb | HAM SECTIONED CURED |
| 3 | lb | SUGAR; BROWN, 2 LB |
| 5 | tb | CLOVES GROUND |
| 1 1/2 | qt | VINEGAR CIDER |
INSTRUCTIONS
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 2 1/2 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, http://www.erols.com/hosey.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”