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Scalloped Ham and Potatoes (Canned Ham)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 073 00
SCALLOPED HAM AND POTATOES (CANNED HAM)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
335 cal
12 g
23 g
21 g
86 mg
1363 mg
153 mg
Ingredient
Weight
Measure
Issue
HAM,CANNED,CHUNKS
20 lbs
POTATO,WHITE,DEHYDRATED,DICED
3-1/2 lbs
WATER
23 lbs
2 gal 3 qts
MILK,NONFAT,DRY
1-1/3 lbs
2 qts 5/8 cup
WATER,WARM
5-1/4 lbs
2 qts 2 cup
RESERVED STOCK
2-5/8 lbs
1 qts 1 cup
BUTTER,MELTED
3 lbs
1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
CHEESE,CHEDDAR,SHREDDED
2 lbs
2 qts
Method
1
Drain ham chunks. Reserve 1-1/4 quart of liquid for use in Step 3. Cut ham into bite-sized pieces; use in Step 6.
2
Add potatoes to water. Cover. Bring quickly to a boil; simmer 15 minutes. Drain; set aside for use in Step 6.
3
Reconstitute milk. Add reserved stock; heat to just below boiling. DO NOT BOIL.
4
Blend butter or margarine and flour together until smooth. Add to hot milk, stirring constantly.
5
Add onions; simmer sauce 5 minutes or until thickened.
6
Combine ham, potatoes, and sauce. Place 6-1/4 quarts ham-potato mixture in each pan.
7
Bake 25 minutes at 350 F. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
8
Sprinkle 2 cups cheese evenly over mixture in each steam table pan.
9
Bake an additional 10 minutes or until cheese is lightly browned. CCP: Hold for service at 140 F. or higher.



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Scalloped Ham and Potatoes (Canned Ham)

Yield: 100 Portion: 1 Cup
Calories: 335 cal
Carbohydrates: 12 g
Protein: 23 g
Fat: 21 g
Cholesterol: 86 mg
Sodium: 1363 mg
Calcium: 153 mg

Ingredient Weight Measure Issue
HAM,CANNED,CHUNKS 20 lbs
POTATO,WHITE,DEHYDRATED,DICED 3-1/2 lbs
WATER 23 lbs 2 gal 3 qts
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 5/8 cup
WATER,WARM 5-1/4 lbs 2 qts 2 cup
RESERVED STOCK 2-5/8 lbs 1 qts 1 cup
BUTTER,MELTED 3 lbs 1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
CHEESE,CHEDDAR,SHREDDED 2 lbs 2 qts

Method:
1
Drain ham chunks. Reserve 1-1/4 quart of liquid for use in Step 3. Cut ham into bite-sized pieces; use in Step 6.
2
Add potatoes to water. Cover. Bring quickly to a boil; simmer 15 minutes. Drain; set aside for use in Step 6.
3
Reconstitute milk. Add reserved stock; heat to just below boiling. DO NOT BOIL.
4
Blend butter or margarine and flour together until smooth. Add to hot milk, stirring constantly.
5
Add onions; simmer sauce 5 minutes or until thickened.
6
Combine ham, potatoes, and sauce. Place 6-1/4 quarts ham-potato mixture in each pan.
7
Bake 25 minutes at 350 F. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
8
Sprinkle 2 cups cheese evenly over mixture in each steam table pan.
9
Bake an additional 10 minutes or until cheese is lightly browned. 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/scalloped_ham_and_potatoes_canned_ham.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence