Barbecued Ham Steaks (Canned) Recipe

• 25 lb HAM SECTIONED CURED
• 3 1/2 c. TOMATO PASTE #2 1/2
• 1/2 lb CELERY FRESH
• 1/2 lb ONIONS DRY
• 2 lb SUGAR, GRANULATED 10 LB
• 1/4 lb SHORTENING, 3LB
• 2 Tbsp. ALL SPICE Grnd
• 1 Tbsp. PEPPER RED Grnd
• 2 Tbsp. CLOVES Grnd
• 6 Tbsp. CHILI Pwdr
• 1 1/2 c. MUSTARD PREP. 1 LB JAR
• 1 1/2 quart VINEGAR CIDER

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 200 F. OVEN
2. 1.
3. SPLIT CASING; PEEL FROM HAMS.
4. CUT HAMS INTO STEAKS WEIGHING ABOUT 4 Ounce EACH.
5. 2.
6. GRILL 2 Min ON EACH SIDE ON A LIGHTLY GREASED GRIDDLE.
7. PLACE STEAKS, OVERLAPPING IN PAN.
8. SET ASIDE FOR USE STEP 4.
9. 3.
10. COMBINE SUGAR, CHILI Pwdr, CLOVES, ALL SPICE, RED PEPPER, MUSTARD, TOMATO PASTE, VINEGAR, ONIONS, AND CELERY.
11. BRING TO A BOIL, REDUCE HEAT; SIMMER 15 Min.
12. 4.
13. POUR 2 Quart SAUCE OVER STEAKS IN EACH PAN.
14. COVER.
15. 5.
16. PLACE IN OVEN 15 Min Or possibly Till THOROUGHLY HEATED.
17. SERVE SAUCE WITH STEAKS.
18. NOTE:
19. 1.
20. IN STEP 3, 1-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
21. NOTE:
22. 2.
23. IN STEP 3, 9 Ounce DRY ONIONS A.P.
24. WILL YIELD 8 Ounce Minced ONIONS AND 11 Ounce FRESH CELERY A.P.
25. WILL YIELD 8 Ounce FINELY Minced CELERY.
26. NOTE:
27. 3.
28. IN STEP 3, 1 Ounce (1/3 C.) DEHYDRATED ONIONS MAY BE USED.
29. NOTE:
30. 4.
31. IN STEP 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
32. PREPARE 1 GAL SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
33. NOTE:
34. 5.
35. OTHER SIZES AND TYPES OF PANS MAY BE USED.
36. SEE RECIPE NO.
37. SERVING SIZE: 1 STEAK (3

ham sectioned cured, tomato paste , celery, onions, sugar, shortening, spice, pepper red, vinegar

Taken from cookeatshare.com/recipes/barbecued-ham-steaks-canned-78597 (may not work)