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Baked Canned Ham


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Ingredients:

  • 25 lb HAM SECTIONED CURED
  • 3 lb SUGAR; BROWN, 2 LB
  • 5 tb CLOVES GROUND
  • 1 1/2 qt VINEGAR CIDER

Directions:

PAN - 18 BY 24-INCH ROASTING PAN TEMPERATURE - 325 F. OVEN
 
1. SPLIT CASING; PEEL FROM HAM. PLACE HAMS IN PAN.
 
2. STICK CLOVES INTO HAM, ABOUT 1 INCH APART.
 
3. COMBINE SUGAR AND VINEGAR; POUR OVER HAMS.
 
4. INSERT MEAT THERMOMETER INTO CENTER OF HAM.
 
5. BAKE UNCOVERED 2 TO 2 1/2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 140 F.
 
6. LET STAND 20 MINUTES BEFORE SLICING.
 
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: L07100
 
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.