Baked ham steaks

Yield: 100 Servings

Measure Ingredient
2 quarts WATER
25 pounds HAM SECTIONED CURED
3 pounds SUGAR; BROWN, 2 LB
¼ cup MUSTARD FLOUR
3 cups VINEGAR CIDER

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 ¾ OZ (¼ CUP) MUSTARD FLOUR;

SPRINKLE OVER HAM STEAKS IN EACH PAN.

4. COMBINE 3 CUPS VINEGAR AND 2 QT WATER; POUR 5½ CUPS OVER HAM STEAKS IN EACH PAN.

5. BAKE 1 TO 1 ½ HOURS. EACH PORTION: 1 STEAK (3 ¼ 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, .

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