| 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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