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Barbecued Ham Steak
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 070 00
BARBECUED HAM STEAK
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
224 cal
13 g
22 g
9g
57 mg
1567 mg
19 mg
Ingredient
Weight
Measure
Issue
HAM,COOKED,BONELESS
25 lbs
SHORTENING
7/8 oz
2 tbsp
SUGAR,GRANULATED
2 lbs
1 qts 1/2 cup
CHILI POWDER,DARK,GROUND
1-5/8 oz
1/4 cup 2-1/3 tbsp
CLOVES,GROUND
1/2 oz
2 tbsp
3/8 oz
2 tbsp
ALLSPICE,GROUND
PEPPER,RED,GROUND
1/4 oz
1 tbsp
MUSTARD,PREPARED
13-1/4 oz
1-1/2 cup
TOMATO PASTE,CANNED
2 lbs
3-1/2 cup
VINEGAR,DISTILLED
3-1/8 lbs
1 qts 2 cup
ONIONS,FRESH,CHOPPED
8-1/2 oz
1-1/2 cup
9-1/2 oz
CELERY,FRESH,CHOPPED
6-1/3 oz
1-1/2 cup
8-2/3 oz
Method
1 Split casing; peel from hams. Cut hams into steaks weighing about 4 ounces each.
2 Grill 1-1/2 minutes on each side on a lightly greased 350 F. griddle. Place steaks, overlapping, in pans. CCP: Hold for service at
140 F. or higher.
3 Combine sugar, chili powder, cloves, allspice, red pepper, mustard, tomato paste, vinegar, onions and celery. Bring to a boil;
reduce heat; simmer 15 minutes.
4 Pour 2 quarts sauce over steaks in each pan. Cover.
5 Bake at 300 F. for 15 minutes or until thoroughly heated. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Serve sauce with steaks. CCP: Hold for service at 140 F. or higher.



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Barbecued Ham Steak

Yield: 100 Portion: 3 Ounces
Calories: 224 cal
Carbohydrates: 13 g
Protein: 22 g
Fat: 9g
Cholesterol: 57 mg
Sodium: 1567 mg
Calcium: 19 mg

Ingredient Weight Measure Issue
HAM,COOKED,BONELESS 25 lbs
SHORTENING 7/8 oz 2 tbsp
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
CHILI POWDER,DARK,GROUND 1-5/8 oz 1/4 cup 2-1/3 tbsp
CLOVES,GROUND 1/2 oz 2 tbsp
ALLSPICE,GROUND 3/8 oz 2 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
MUSTARD,PREPARED 13-1/4 oz 1-1/2 cup
TOMATO PASTE,CANNED 2 lbs 3-1/2 cup
VINEGAR,DISTILLED 3-1/8 lbs 1 qts 2 cup
ONIONS,FRESH,CHOPPED 8-1/2 oz 1-1/2 cup 9-1/2 oz
CELERY,FRESH,CHOPPED 6-1/3 oz 1-1/2 cup 8-2/3 oz

Method:
1 Split casing; peel from hams. Cut hams into steaks weighing about 4 ounces each.
2 Grill 1-1/2 minutes on each side on a lightly greased 350 F. griddle. Place steaks, overlapping, in pans. CCP: Hold for service at
140 F. or higher.
3 Combine sugar, chili powder, cloves, allspice, red pepper, mustard, tomato paste, vinegar, onions and celery. Bring to a boil;
reduce heat; simmer 15 minutes.
4 Pour 2 quarts sauce over steaks in each pan. Cover.
5 Bake at 300 F. for 15 minutes or until thoroughly heated. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Serve sauce with steaks. 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.

https://theodora.com/recipies/meat_fish_and_poultry/barbecued_ham_steak.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence