Baked Canned Ham
By: Anonymous
Published: Saturday, January 2, 2010 - 3:30am

Ingredients




25 pounds HAM SECTIONED CURED
3 pounds SUGAR, BROWN, 2 LB
5 tablespoons CLOVES GROUND
1 1/2 quarts VINEGAR CIDER

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 2 1. SPLIT CASING; PEEL FROM HAM. PLACE HAMS IN PAN. 3 2. STICK CLOVES INTO HAM, ABOUT 1 INCH APART. 4 3. COMBINE SUGAR AND VINEGAR; POUR OVER HAMS. 5 4. INSERT MEAT THERMOMETER INTO CENTER OF HAM. 6 5. BAKE UNCOVERED 2 TO 2 1/2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS140 F. 7 6. LET STAND 20 MINUTES BEFORE SLICING. 8 NOTE: 9 1. IN STEP 1, RACKS MAY BE USED. 10 NOTE: 11 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 12 SERVING SIZE: 2 SLICES (