| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 45 |
lb |
HAM COOKED FZ |
|
1 |
HOUR. |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. PLACE HAMS IN PANS.
2. INSERT MEAT THERMOMETER INTO THICKEST PART OF HAM. DO NOT ADD WATER.
DO NOT COVER.
3. BAKE 4 1/2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F.
4. LET STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING.
NOTE: 1. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT
NOTE: 2. IF DESIRED, RACKS MAY BE PLACED IN PANS.
NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F.
4 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F.
NOTE: 4. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L09600
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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