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Glazed Ham Loaf
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 067 00
GLAZED HAM LOAF
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
297 cal
8g
28 g
16 g
114 mg
1126 mg
47 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
3 oz
1-1/4 cup
WATER
3-1/2 lbs
1 qts 2-5/8 cup
BREAD,WHITE,SLICED
1-1/2 lbs
1 gal 1 qts
ONIONS,FRESH,CHOPPED
1-1/3 lbs
3-3/4 cup
1-1/2 lbs
EGGS,WHOLE,FROZEN
1-3/4 lbs
3-1/4 cup
PORK,HAM,CURED,GROUND
18 lbs
3 gal 3/8 qts
PORK,GROUND,RAW
12 lbs
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
10-7/8 oz
2-1/8 cup
SUGAR,BROWN,PACKED
MUSTARD,DRY
3-1/8 oz
1/2 cup
VINEGAR,DISTILLED
12-1/2 oz
1-1/2 cup
Method
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 pound 14 ounce loaves; place 4 loaves, crosswise, in each roasting pan.
5
Combine brown sugar, mustard flour and vinegar. Blend well. Spoon 6 tablespoons mixture over each loaf.
Bake 1-1/2 hours at 350 F.; baste each loaf with brown sugar mixture at least twice during a cooking period. CCP: Internal
6
temperature must reach 145 F. or higher for 15 seconds.
7 Remove excess liquid. Cool slightly. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.



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Glazed Ham Loaf

Yield: 100 Portion: 5 Ounces
Calories: 297 cal
Carbohydrates: 8g
Protein: 28 g
Fat: 16 g
Cholesterol: 114 mg
Sodium: 1126 mg
Calcium: 47 mg

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 3 oz 1-1/4 cup
WATER 3-1/2 lbs 1 qts 2-5/8 cup
BREAD,WHITE,SLICED 1-1/2 lbs 1 gal 1 qts
ONIONS,FRESH,CHOPPED 1-1/3 lbs 3-3/4 cup 1-1/2 lbs
EGGS,WHOLE,FROZEN 1-3/4 lbs 3-1/4 cup
PORK,HAM,CURED,GROUND 18 lbs 3 gal 3/8 qts
PORK,GROUND,RAW 12 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SUGAR,BROWN,PACKED 10-7/8 oz 2-1/8 cup
MUSTARD,DRY 3-1/8 oz 1/2 cup
VINEGAR,DISTILLED 12-1/2 oz 1-1/2 cup

Method:
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 pound 14 ounce loaves; place 4 loaves, crosswise, in each roasting pan.
5
Combine brown sugar, mustard flour and vinegar. Blend well. Spoon 6 tablespoons mixture over each loaf.
Bake 1-1/2 hours at 350 F.; baste each loaf with brown sugar mixture at least twice during a cooking period. CCP: Internal
6
temperature must reach 145 F. or higher for 15 seconds.
7 Remove excess liquid. Cool slightly. Cut 13 slices per loaf. 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/glazed_ham_loaf.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence