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Baked Ham
2 oz. eq. meat/meat alternate
Number of Portions: 50 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Ham, Cooked, Smoked, Boneless, #25 | 12 pound(s) |
Sugar, Brown, #405 | 8 ounce(s) |
Cornstarch, #377 | 2 tablespoon(s) |
Syrup, Corn, Clear, #375 | 1/4 cup(s) |
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #409 | 2 tablespoon(s) |
DIRECTIONS
1. | Place ham on a rack in roasting pan. Do not cover. |
2. | Bake ham at 325 degrees F for approximately 2 to 2 1/2 hours. |
3. | For ham glaze, combine brown sugar, cornstarch, corn syrup, and pineapple juice and heat over low to medium heat until sugar is dissolved and mixture is clear. Reserve for step 5. |
4. | Remove ham from oven about 30 minutes before it is done. Drain off drippings. |
5. | Spoon glaze over ham. |
6. | Return ham to oven and bake until done. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Slice ham for service. Portion 3 ounces ham per serving. Each portion provides 2 oz. eq. meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.