Recipe - Baked Candied Tangerine Yams

25 pound HAM SECTIONED CURED
3 pound SUGAR; BROWN, 2 LB
5 tablespoon CLOVES GROUND
1 One half qt VINEGAR CIDER

PAN: 18 BY 24INCH 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 One half 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. A25.

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.