Recipes

Fried Ham Slices

Recipe No. 231 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

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 231 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.

Directions

  1. Cut ham into servings as in recipe for baked ham slices. Cut fat edge in several places on each serving to prevent curling. Fry slowly, allowing fat to collect in pan, 10 minutes for slices ⅜ inch thick.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 231, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.