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Add a photoServings: 12
Ingredients
- 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
Directions
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 95 | 19% |
| Total Fat 10.85g | 14% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 3.16g | |
| Cholesterol 0mg | 0% |
| Sodium 665mg | 28% |
| Potassium 1044mg | 30% |
| Total Carbs 96.64g | 26% |
| Dietary Fiber 5.8g | 19% |
| Sugars 86.79g | 58% |
| Protein 4.31g | 7% |
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