Servings: 100 Portions (2 Pans)
Portions: 1 Steak (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Griddle; 200 degrees F. Oven
30 lb. ham, cooked, boneless, canned, whole, partially thawed
variable (as needed) shortening, melted, or salad oil
4-1/2 cups (2 lb) sugar, granulated
6 tablespoon (1-1/2 oz) chili powder
2 tablespoon cloves, ground
2 tablespoon allspice, ground
1 tablespoon pepper, red
1-1/2 cups (14 oz) mustard, prepared
3-1/2 cups (1 lb 14 oz or 1-No. 2-1/2 can) tomato paste, canned
1-1/2 quart vinegar
1-1/2 cups (8 oz) onions, dry, finely chopped
1-1/2 cups (8 oz) celery, fresh, finely chopped
Split casing; peel from hams. Cut hams into steaks weighing about 4 oz each. Grill 2 minutes on each side on a lightly greased griddle. Place steaks, overlapping, in pans Set aside.
Combine sugar, chili powder, cloves, allspice, red pepper, mustard, tomato paste, vinegar, onions, and celery. Bring to a boil; reduce heat; simmer 15 minutes. Pour 2 quart sauce over steaks in each pan. Place in oven 15 minutes or until thoroughly heated.
NOTE:
9 oz dry onions A.P. will yield 8 oz chopped onions and 11 oz fresh celery A.P. will yield 8 oz finely chopped celery.
Other sizes and types of pans may be used.