Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 25 pounds | HAM SECTIONED CURED |
| 3½ cup | TOMATO PASTE #2 1/2 |
| ½ pounds | CELERY FRESH |
| ½ pounds | ONIONS DRY |
| 2 pounds | SUGAR; GRANULATED 10 LB |
| ¼ pounds | SHORTENING; 3LB |
| 2 tablespoons | ALL SPICE GROUND |
| 1 tablespoon | PEPPER RED GROUND |
| 2 tablespoons | CLOVES GROUND |
| 6 tablespoons | CHILI POWDER |
| 1½ cup | MUSTARD PREP. 1 LB JAR |
| 1½ quart | VINEGAR CIDER |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 200 F. OVEN
1. SPLIT CASING; PEEL FROM HAMS. CUT HAMS INTO STEAKS WEIGHING ABOUT 4 OZ EACH.
2. GRILL 2 MINUTES ON EACH SIDE ON A LIGHTLY GREASED GRIDDLE. PLACE STEAKS, OVERLAPPING IN PAN. SET ASIDE FOR USE STEP 4.
3. COMBINE SUGAR, CHILI POWDER, CLOVES, ALL SPICE, RED PEPPER, MUSTARD, TOMATO PASTE, VINEGAR, ONIONS, AND CELERY. BRING TO A BOIL, REDUCE HEAT; SIMMER 15 MINUTES.
4. POUR 2 QT SAUCE OVER STEAKS IN EACH PAN. COVER.
5. PLACE IN OVEN 15 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE SAUCE WITH STEAKS.
NOTE: 1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
NOTE: 2. IN STEP 3, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS AND 11 OZ FRESH CELERY A.P. WILL YIELD 8 OZ FINELY CHOPPED CELERY.
NOTE: 3. IN STEP 3, 1 OZ (⅓ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
NOTE: 4. IN STEP 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
PREPARE 1 GAL SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L07000
SERVING SIZE: 1 STEAK (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .