PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS. 2. INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT COVER. 3. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM OVEN. 4. MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL. SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED. 5. SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM. 6. BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F. 7. LET STAND 20 MINUTES BEFORE SLICING. NOTE: 1. IN STEP 1, RACKS MAY BE USED. NOTE: 2. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 4. USE 2 CUPS GLAZE PER 10 LB HAM. Recipe Number: L06900 SERVING SIZE: 2 SLICES ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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