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Baked Ham
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 069 00
BAKED HAM
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
172 cal
0g
22 g
9g
57 mg
1446 mg
8 mg
Ingredient
Weight
Measure
Issue
HAM,COOKED,BONELESS
25 lbs
Method
1 Split casing; peel from ham; place hams in pans.
2 Insert meat thermometer into center of ham. DO NOT ADD WATER; DO NOT COVER.
3 Using a convection oven, bake 2 hours uncovered at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds.
4 Let stand 20 minutes before slicing.



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Copyright © 1995-2019 ITA all rights reserved.
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Baked Ham

Yield: 100 Portion: 3 Ounces
Calories: 172 cal
Carbohydrates: 0g
Protein: 22 g
Fat: 9g
Cholesterol: 57 mg
Sodium: 1446 mg
Calcium: 8 mg

Ingredient Weight Measure Issue
HAM,COOKED,BONELESS 25 lbs

Method:
1 Split casing; peel from ham; place hams in pans.
2 Insert meat thermometer into center of ham. DO NOT ADD WATER; DO NOT COVER.
3 Using a convection oven, bake 2 hours uncovered at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds.
4 Let stand 20 minutes before slicing.

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_ham.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence