Scalloped Ham and Corn
Recipe No. 235 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. 235 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
- Cut ham into servings as in recipe for baked ham slices. Fry slowly until brown in its own fat; drain. Mix four 14½-ounce cans evaporated milk and 2 quarts (two No. 56 dippers) water; heat. Add fat drained from ham. Pour mixture over 4½ pounds bread or cracker crumbs. Add three No. 10 cans corn and 8 ounces (½ No. 56 dipper) chopped onions; mix lightly. Place mixture over slices of ham in baking pans. Pour 6 ounces (¼ mess kit cup) melted butter over 2 pounds (two No. 56 dippers) bread crumbs. Sprinkle buttered crumbs over mixture on ham slices. Bake in moderate oven (350° F.) about 1 hour.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 235, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.