Recipes

Simmered Ham

Recipe No. 229 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. 229 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. Prepare hams as in recipe for baked ham. Place in kettle without stacking or overlapping. Barely cover with water; cover tightly. Heat to boiling point; reduce heat and simmer until tender. Remove from water and keep warm until ready to serve.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 229, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.