Recipe - Barbecued Ham Steaks

25 pound HAM SECTIONED CURED
3 One half cup TOMATO PASTE #2 1/2
One half pound CELERY FRESH
One half pound ONIONS DRY
2 pound SUGAR; GRANULATED 10 LB
One fourth pound SHORTENING; 3LB
2 tablespoon ALL SPICE GROUND
1 tablespoon PEPPER RED GROUND
2 tablespoon CLOVES GROUND
6 tablespoon CHILI POWDER
1 One half cup MUSTARD PREP. 1 LB JAR
1 One half qt VINEGAR CIDER

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE
200 F. OVEN

1. SPLIT CASING; PEEL FROM HAMS. CUT HAMS INTO STEAKS WEIGHING ABOUT 4 OZ
EACH.

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

3. COMBINE SUGAR, CHILI POWDER, CLOVES, ALL SPICE, 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, 136 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 (1/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

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. A25.
Recipe Number: L07000

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.