Ham and Lima Bean Scallop
Recipe No. 296 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. 296 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
- Beans, Lima, dried — 12 pounds
- Water — as needed
- Ham, cooked, sliced* — 20 pounds
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — ⅛ ounce (½ mess kit spoon)
Directions
- Wash lima beans. Add just enough water to cover; soak 4 hours.
- Heat, to boiling, in water in which they were soaked; reduce heat and simmer until almost tender, being careful that the skins are not broken.
- Add cooked ham, salt, and pepper; mix well.
- Place mixture in greased baking pans. Bake in slow oven (325° F.) 45 minutes to 1 hour.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, Lima, dried — 15⅓ oz Water — to taste Ham, cooked, sliced — 1 lb 9⅔ oz Salt — about 1 tsp Pepper — a pinch
Uncooked ham may be used instead of cooked ham. Cut ham into cubes and add to lima beans about 1½ hours before they are tender. Bake as for lima beans with cooked ham. One quart (one No. 56 dipper) sorghum molasses or brown sugar and ¾ pound (¾ No. 56 dipper) chopped onions may be added to ham and lima beans for flavor.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 296, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.