Frank's Recipes! Barbecued Ham Steaks (canned ham) for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Barbecued Ham Steaks (canned ham) for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Steak (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Griddle; 200 degrees F. Oven

30 lb. ham, cooked, boneless, canned, whole, partially thawed
variable (as needed) shortening, melted, or salad oil
4 1/2 cups (2 lb) sugar, granulated
6 tablespoon (1 1/2 oz) chili powder
2 tablespoon cloves, ground
2 tablespoon allspice, ground
1 tablespoon pepper, red
1 1/2 cups (14 oz) mustard, prepared
3 1/2 cups (1 lb 14 oz or 1-No. 2 1/2 can) tomato paste, canned
1 1/2 quart vinegar
1 1/2 cups (8 oz) onions, dry, finely chopped
1 1/2 cups (8 oz) celery, fresh, finely chopped

Split casing; peel from hams. Cut hams into steaks weighing about 4 oz each. Grill 2
minutes on each side on a lightly greased griddle. Place steaks, overlapping, in pans
Set aside.

Combine sugar, chili powder, cloves, allspice, red pepper, mustard, tomato paste,
vinegar, onions, and celery. Bring to a boil; reduce heat; simmer 15 minutes. Pour 2 quart
sauce over steaks in each pan. Place in oven 15 minutes or until thoroughly heated.

NOTE:
9 oz dry onions A.P. will yield 8 oz chopped onions and 11 oz fresh celery A.P. will
yield 8 oz finely chopped celery.

Other sizes and types of pans may be used.