Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Baked Canned Ham
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 071 00
BAKED CANNED HAM
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
184 cal
3g
22 g
9g
57 mg
1447 mg
11 mg
Ingredient
Weight
Measure
Issue
HAM,CANNED,COOKED
25 lbs
SUGAR,BROWN,PACKED
10-7/8 oz
2-1/8 cup
VINEGAR,DISTILLED
4-1/8 oz
1/2 cup
CLOVES,GROUND
1/4 oz
1 tbsp
Method
1 Remove wrapping. Place hams in roasting pans.
2 Score ham with knife 1/8-inch deep in diamond shape pattern, allowing 1 inch between scores. Insert meat thermometer in center
of ham.
3 Using a convection oven, bake uncovered on high fan, closed vent, at 300 F. for 1 hour.
4 Combine sugar, vinegar and ground cloves. Spread mixture evenly over hams in pan.
5 Bake uncovered 30 to 40 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Let stand 20 minutes before slicing. Slice about 1/8-inch thick. CCP: Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/meat_fish_and_poultry/baked_canned_ham.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 184 cal |
| Carbohydrates: | 3g |
| Protein: | 22 g |
| Fat: | 9g |
| Cholesterol: | 57 mg |
| Sodium: | 1447 mg |
| Calcium: | 11 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| HAM,CANNED,COOKED | 25 lbs | ||
| SUGAR,BROWN,PACKED | 10-7/8 oz | 2-1/8 cup | |
| VINEGAR,DISTILLED | 4-1/8 oz | 1/2 cup | |
| CLOVES,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Remove wrapping. Place hams in roasting pans. 2 Score ham with knife 1/8-inch deep in diamond shape pattern, allowing 1 inch between scores. Insert meat thermometer in center of ham. 3 Using a convection oven, bake uncovered on high fan, closed vent, at 300 F. for 1 hour. 4 Combine sugar, vinegar and ground cloves. Spread mixture evenly over hams in pan. 5 Bake uncovered 30 to 40 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 6 Let stand 20 minutes before slicing. Slice about 1/8-inch thick. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence