Recipe - Baked Ham Steaks

2 qt WATER
25 pound HAM SECTIONED CURED
3 pound SUGAR; BROWN, 2 LB
One fourth cup MUSTARD FLOUR
3 cup VINEGAR CIDER

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

1. IN STEP 1, SLICE HAM INTO 4 OZ STEAKS.

2. ARRANGE STEAKS OVERLAPPING IN 2 ROASTING PANS.

3. MIX TOGETHER 3 LB (2 QT) BROWN SUGAR AND Three fourths OZ (One fourth CUP) MUSTARD
FLOUR;
SPRINKLE OVER HAM STEAKS IN EACH PAN.

4. COMBINE 3 CUPS VINEGAR AND 2 QT WATER; POUR 5 One half CUPS OVER HAM STEAKS
IN EACH PAN.

5. BAKE 1 TO 1 One half HOURS. EACH PORTION: 1 STEAK (3 One fourth OUNCES).

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: L07101

SERVING SIZE: 1 STEAK (3

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.