
Roast Fresh Ham
Ingredients
- 4 double-thick pork rib chops
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup dry breadcrumbs
- 1 egg
- 1/2 cup chopped celery
- 2 tablespoon pineapple juice
- 1/2 cup crushed or diced pineapple
- 2 tablespoon butter, (drained)
- 3/4 teaspoon salt
Directions
- Lay the ham fat side up on a rack in an open roasting pan.
- Sprinkle cut surface with salt and pepper.
- Make incision and insert meat thermometer so that center of bulb reaches center of fleshiest part, (bulb should not rest on fat or bone.
- ) Place ham, uncovered, in moderate oven (350° f.
- ) And roast until done.
- It will be done when thermometer registers 185° f.
- Allow about 30 min per pound for roasting.
- When almost done, remove from oven, and take off rind (if not already removed).
- Score fat in diagonal lines, stick with whole cloves, rub surface with brown sugar-mustard mixture.
- Return to oven to finish.
Other Information
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: chop, salt, pepper, breadcrumb, egg, celery, pineapple juice, pineapple, butter
Equipment: measuring cups, measuring spoons, knife
See Also
Pineapple Stuffed Pork Chops
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: chop, salt, pepper, breadcrumb, egg, celery, pineapple juice, pineapple, butter
Equipment: measuring cups, measuring spoons, knife, egg beater
Potato Filling For Fowl
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper
Equipment: measuring cups, measuring spoons, stove, pot
Baked Chinook Salmon with Vegetable Dressing
Author: Person.Mrs. C O Mobery
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, salt, pepper, cracker, carrot, onion, celery, parsley, sage, thyme, mustard, egg, butter, bread crumb
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Western Ranch Meat Loaf
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: ground beef, egg, onion, celery, breadcrumb, lard, water, green pepper, tomato juice, salt, butter
Equipment: measuring cups, measuring spoons, knife, oven
Veal Birds
Author: M Faith McAuley, Mary Adele Wood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: veal, water, salt, celery, onion, bread crumb, pepper, butter, egg, evaporated milk, stock, lemon juice
Equipment: knife, measuring cups, measuring spoons, pot, baking pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove