Recipe for Barbecued Ham Steaks (Canned) 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
25 lb HAM SECTIONED CURED
1/2 cup 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 tbl ALL SPICE GROUND
1 tbl PEPPER RED GROUND
2 tbl CLOVES GROUND
6 tbl CHILI POWDER
1/2 cup MUSTARD PREP. 1 LB JAR
Instructions:
Instructions: 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 OZ EACH.

2. GRILL 2 MINUTES ON EACH SIDE ON A LIGHTLY GREASED GRIDDLE. PLACE STEAKS, OVERLAPPING IN PAN. SET ASIDE FOR USE STEP 4.

3. COMBINE SUGAR, CHILI POWDER, CLOVES, ALL SPICE, RED PEPPER, MUSTARD, TOMATO PASTE, VINEGAR, ONIONS, AND CELERY. BRING TO A BOIL, REDUCE HEAT; SIMMER 15 MINUTES.

4. POUR 2 QT SAUCE OVER STEAKS IN EACH PAN. COVER.

5. PLACE IN OVEN 15 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE SAUCE WITH STEAKS.

NOTE:

1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE:

2. IN STEP 3, 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.

NOTE:

3. IN STEP 3, 1 OZ (1/3 CUP) 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 MANUFACTURERS INSTRUCTIONS.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 1 STEAK (3

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