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