Smothered Ham Slices
Recipe No. 233 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. 233 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. Place in baking pans; cover with boiling water. Heat to boiling point; reduce heat and simmer 35 to 40 minutes. Drain. Combine ¼-ounce (one mess kit spoon) ground cloves, 1 pound (one mess kit cup) brown sugar, 2 pounds (1½ No. 56 dippers) chopped onions, 5 pounds (five No. 56 dippers) dry bread crumbs; place over ham slices. Mix four 14½-ounce cans evaporated milk and ½ gallon (two No. 56 dippers) water; pour over crumb mixture. Bake in slow oven (325° F.) about 45 minutes or until top is brown and crisp.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 233, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.