Recipe - Glazed Ham Loaf

7 cup WATER
12 pound PORK BUTTS FZ
18 pound HAM SECTIONED CURED
18 EGGS SHELL
1 One fourth cup MILK; DRY NONFAT L HEAT
1 One fourth pound ONIONS DRY
2 pound BREAD SNDWICH 22OZ #51
1 pound SUGAR; BROWN, 2 LB
1 tablespoon PEPPER BLACK 1 LB CN
One half cup MUSTARD FLOUR
1 One half cup VINEGAR CIDER

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

1. RECONSTITUTE MILK IN MIXER BOWL.

2. ADD BREAD; MIX TO MOISTEN; LET STAND 5 MINUTES; MIX UNTIL SMOOTH.

3. ADD ONIONS, EGGS, HAM, PORK, AND PEPPER. MIX AT MEDIUM SPEED UNTIL
WELL BLENDED.

4. SHAPE INTO 84 LB 14 OZ LOAVES; PLACE 4 LOAVES, CROSSWISE, IN EACH PAN.

5. COMBINE BROWN SUGAR, MUSTARD FLOUR AND VINEGAR. BLEND WELL. SPOON 6
TBSP MIXTURE OVER EACH LOAF.

6. BAKE 1 One half HOURS. BASTE EACH LOAF WITH BROWN SUGAR MIXTURE AT LEAST
TWICE DURING COOKING PERIOD.

7. REMOVE EXCESS LIQUID. COOL SLIGHTLY. CUT 13 SLICES PER LOAF.
:

NOTE: 1. IN STEP 3, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ
CHOPPED
ONIONS.

NOTE: 2. IN STEP 3, 1 One half OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 3, 22 LB 8 OZ CANNED HAM OR BONELESS COOKED HAM WILL
YIELD ABOUT 18 LB COOKED HAM.

NOTE: 4. IN STEP 3, 13 LB 4 OZ PORK BUTT A.P. WILL YIELD 12 LB PORK BUTT,
GROUND.

NOTE: 5. IN STEP 3, 12 LB DICED PORK, GROUND MAY BE USED FOR PORK BUTT.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L06700

SERVING SIZE: 1 SLICE (5

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