Baked (Roast) Ham
Recipe No. 227 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Meat · Pork
Recipe No. 227 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Ham, smoked, commercial — 55 pounds
- or — as needed
- Ham, boneless, commercial — 38 pounds
Directions
- Remove hock from ham at stifle joint, leaving as much meat as possible on cushion section. Remove the skin from regular (skin-on) hams.
- Place in baking pans with fat side up. Fill pans without stacking or crowding. Allow room for circulation of air between hams.
- Roast, uncovered and without water, at constant temperature in slow oven (300° F.) allowing 18 to 25 minutes per pound for hams weighing 10 to 14 pounds with bone-in. Larger hams will cook in fewer minutes per pound.
- Remove aitch bone; split ham lengthwise along leg bone into knuckle and cushion sections. Remove leg bone from knuckle section. Split cushion into two equal sized pieces. Carve the three boneless pieces of ham across the grain.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Ham, smoked, commercial — 4 lb 6⅓ oz or — to taste Ham, boneless, commercial — 3 lb ⅔ oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 227, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.