Recipe - Grilled Ham With Asian Barbecue Sauce

6 One fourth pound HAM SECTIONED CURED
5 3/16 pound CHEESE AMER/SLICE
8 One half Dozen EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

TEMPERATURE: 325 F. GRIDDLE

1. SLICE HAM INTO 1 OZ SLICES. GRILL UNTIL LIGHTLY BROWNED.

2. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO GRIDDLE; BREAK
YOLK;
PLACE 1 SLICE HOT HAM ON TOP OF EGG.

3. PLACE 1 SLICE CHEESE ON TOP OF HAM. CONTINUE TO COOK UNTIL CHEESE
MELTS.

4. SERVE HOT ON SPLIT BUNS.

NOTE: 1. IN STEP 1, 6 LB 4 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED.
THAW HAM.

NOTE: 2. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED
MAY BE TOASTED.

NOTE: 3. IN STEP 4, BUNS MAY BE TOASTED.

Recipe Number: N03700

SERVING SIZE: 1 SANDWICH

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