Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
1. RECONSTITUTE MILK IN MIXER BOWL.

2. ADD BREAD; MIX TO MOISTEN; LET STAND 5 MINUTES; MIX UNTIL SMOOTH.

3. ADD ONIONS, EGGS, HAM, PORK, AND PEPPER. MIX AT MEDIUM SPEED UNTIL WELL BLENDED.

4. SHAPE INTO 8-4 LB 14 OZ LOAVES; PLACE 4 LOAVES, CROSSWISE, IN EACH PAN.

5. COMBINE BROWN SUGAR, MUSTARD FLOUR AND VINEGAR. BLEND WELL.

SPOON 6 TBSP MIXTURE OVER EACH LOAF.

6. BAKE 1 1/2 HOURS. BASTE EACH LOAF WITH BROWN SUGAR MIXTURE AT LEAST TWICE DURING COOKING PERIOD.

7. REMOVE EXCESS LIQUID. COOL SLIGHTLY. CUT 13 SLICES PER LOAF.

NOTE:

1. IN STEP 3, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED ONIONS.

NOTE:

2. IN STEP 3, 1 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE:

3. IN STEP 3, 22 LB 8 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 18 LB COOKED HAM.

NOTE:

4. IN STEP 3, 13 LB 4 OZ PORK BUTT A.P. WILL YIELD 12 LB PORK BUTT, GROUND.

NOTE:

5. IN STEP 3, 12 LB DICED PORK, GROUND MAY BE USED FOR PORK BUTT.

NOTE:

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

SERVING SIZE: 1 SLICE (5

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