Barbecued ham steaks (canned)

100 Servings

Quantity Ingredient
30 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 STEAK WEIGHING ABOUT 4 OZ EACH.

2. GRILL 2 MINUTES ON EACH SIDE ON A LIGHTLY GREASED GRIDDLE. PLACE STEAK, OVERLAPPING, IN PANS. SET ASIDE FOR USE IN STEP 4.

3. COMBINE SUGAR, CHILI POWDER, CLOVES, ALLSPICE, 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 RECIP

NO. A01100.

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.

A02500.

Recipe Number: L07001

SERVING SIZE: 1 STEAK (4

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

Downloaded from Glen's MM Recipe Archive, .

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