Recipes

Griddle Broiled Ham Slices

Recipe No. 232 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. 232 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 to prevent curling. Remove fat from griddle as it accumulates to prevent ham from frying. Broil approximately 10 minutes for slices ⅜ inch thick.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 232, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.