Baked Ham with Mustard Sauce
INGREDIENTS:
2 qt WATER
25 lb HAM SECTIONED CURED
3 lb SUGAR; BROWN, 2 LB
1/4 c MUSTARD FLOUR
3 c VINEGAR CIDER
2 qt WATER
25 lb HAM SECTIONED CURED
3 lb SUGAR; BROWN, 2 LB
1/4 c MUSTARD FLOUR
3 c VINEGAR CIDER
PAN: 18 BY 24-INCH 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 3/4 OZ (1/4 CUP) MUSTARD FLOUR; SPRINKLE OVER HAM STEAKS IN EACH PAN.
4. COMBINE 3 CUPS VINEGAR AND 2 QT WATER; POUR 5 1/2 CUPS OVER HAM STEAKS IN EACH PAN.
5. BAKE 1 TO 1 1/2 HOURS. EACH PORTION: 1 STEAK (3 1/4 OUNCES).
NOTE: 1. IN STEP 1, RACKS MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L07101
SERVING SIZE: 1 STEAK (3
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 3/4 OZ (1/4 CUP) MUSTARD FLOUR; SPRINKLE OVER HAM STEAKS IN EACH PAN.
4. COMBINE 3 CUPS VINEGAR AND 2 QT WATER; POUR 5 1/2 CUPS OVER HAM STEAKS IN EACH PAN.
5. BAKE 1 TO 1 1/2 HOURS. EACH PORTION: 1 STEAK (3 1/4 OUNCES).
NOTE: 1. IN STEP 1, RACKS MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L07101
SERVING SIZE: 1 STEAK (3