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Name: Glazed Ham Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 lb SUGAR; BROWN, 2 LB; 12 lb PORK BUTTS FZ; 1/2 c MUSTARD FLOUR; 7 c Water; 1 tb PEPPER BLACK 1 LB CN; 18 lb HAM SECTIONED CURED; 1 1/2 c VINEGAR CIDER; 18 EGGS SHELL; 1 1/4 lb Onions; 1 1/4 c MILK; DRY NON-FAT L HEAT; 2 lb BREAD SNDWICH 22OZ #51

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INGREDIENTS

1 lb SUGAR; BROWN, 2 LB
12 lb PORK BUTTS FZ
1/2 c MUSTARD FLOUR
7 c Water
1 tb PEPPER BLACK 1 LB CN
18 lb HAM SECTIONED CURED
1 1/2 c VINEGAR CIDER
18 EGGS SHELL
1 1/4 lb Onions
1 1/4 c MILK; DRY NON-FAT L HEAT
2 lb BREAD SNDWICH 22OZ #51

INSTRUCTIONS

PAN: 18 BY 24-INCH 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 8-4 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 1/2 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 1/2 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 (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Glazed Ham Loaf

1 lb SUGAR; BROWN, 2 LB
12 lb PORK BUTTS FZ
1/2 c MUSTARD FLOUR
7 c Water
1 tb PEPPER BLACK 1 LB CN
18 lb HAM SECTIONED CURED
1 1/2 c VINEGAR CIDER
18 EGGS SHELL
1 1/4 lb Onions
1 1/4 c MILK; DRY NON-FAT L HEAT
2 lb BREAD SNDWICH 22OZ #51

PAN:  18 BY 24-INCH 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 8-4 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 1/2 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 1/2 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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 100 Servings

Calories: 130
Calories from Fat: 69 (53%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1g
Cholesterol 67.5mg		21 %
Sodium 53.7mg		2 %
Potassium 249.9mg		7 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.7g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 130

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