glazed ham loaf

Categories
Yield
100 Servings
MeasureIngredient
7 cups WATER
12 pounds PORK BUTTS FZ
18 pounds HAM SECTIONED CURED
18  EGGS SHELL
1¼ cup MILK; DRY NON-FAT L HEAT
1¼ pounds ONIONS DRY
2 pounds BREAD SNDWICH 22OZ #51
1 pounds SUGAR; BROWN, 2 LB
1 tablespoon PEPPER BLACK 1 LB CN
½ cup MUSTARD FLOUR
1½ cup VINEGAR CIDER

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :

1. RECONSTITUTE MILK IN MIXER BOWL.

2. ADD BREAD; MIX TO MOISTEN; LET STAND 5 MINUTES; MIX UNTIL SMOOTH.

3. ADD ONIONS, EGGS, HAM, PORK, AND PEPPER. MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

4. SHAPE INTO 8-4 LB 14 OZ LOAVES; PLACE 4 LOAVES, CROSSWISE, IN EACH PAN.

5. COMBINE BROWN SUGAR, MUSTARD FLOUR AND VINEGAR. BLEND WELL. SPOON 6 TBSP MIXTURE OVER EACH LOAF.

6. BAKE 1½ HOURS. BASTE EACH LOAF WITH BROWN SUGAR MIXTURE AT LEAST TWICE DURING COOKING PERIOD.

7. REMOVE EXCESS LIQUID. COOL SLIGHTLY. CUT 13 SLICES PER LOAF.

:

NOTE: 1. IN STEP 3, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED

ONIONS.

NOTE: 2. IN STEP 3, 1 ½ OZ (⅔ CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 3, 22 LB 8 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 18 LB COOKED HAM.

NOTE: 4. IN STEP 3, 13 LB 4 OZ PORK BUTT A.P. WILL YIELD 12 LB PORK BUTT, GROUND.

NOTE: 5. IN STEP 3, 12 LB DICED PORK, GROUND MAY BE USED FOR PORK BUTT.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

Recipe Number: L06700

SERVING SIZE: 1 SLICE (5

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes

Random recipe of the day

Tuna pitas with yogurt and mustard

Follow us

 Subscribe in a reader