Recipe - Baked Ham

25 pound HAM SECTIONED CURED
1 qt JUICE; PINEAPPLE #3
2 cup SUGAR; BROWN, 2 LB
One fourth teaspoon NUTMEG GROUND
2 tablespoon MUSTARD FLOUR
One half teaspoon CLOVES GROUND
1 One half teaspoon GINGER GROUND

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS.

2. INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT
COVER.

3. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM
OVEN.

4. MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL.
SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED.

5. SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM.

6. BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F.

7. LET STAND 20 MINUTES BEFORE SLICING.

NOTE: 1. IN STEP 1, RACKS MAY BE USED.

NOTE: 2. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

NOTE: 4. USE 2 CUPS GLAZE PER 10 LB HAM.

Recipe Number: L06900

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.