Receta Barbecued Ham Steaks (Canned)
Ingredientes
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Direcciones
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 200 F. OVEN
- SPLIT CASING; PEEL FROM HAMS. CUT HAMS INTO STEAKS WEIGHING ABOUT 4 Ounce EACH.
- GRILL 2 Min ON EACH SIDE ON A LIGHTLY GREASED GRIDDLE. PLACE STEAKS, OVERLAPPING IN PAN. SET ASIDE FOR USE STEP 4.
- 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.
- POUR 2 Quart SAUCE OVER STEAKS IN EACH PAN. COVER.
- PLACE IN OVEN 15 Min Or possibly Till THOROUGHLY HEATED. SERVE SAUCE WITH STEAKS.
- NOTE:
- IN STEP 3, 1-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
- NOTE:
- 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:
- IN STEP 3, 1 Ounce (1/3 C.) DEHYDRATED ONIONS MAY BE USED.
- NOTE:
- IN STEP 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE 1 GAL SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
- NOTE:
- OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 1 STEAK (3