Source: MRS 2020
MRS: 402 — Pork (400s)

Baked Ham

Meal Component Contribution:
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
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
12  pounds
Sugar, Brown, #2024
1  cup
Cornstarch, #2005
2  tablespoons
Syrup, Corn, Clear, #2259
1/4 cup
Juice, Pineapple, Unsweetened, Canned, 46 ounces, #2409
2  tablespoons
DIRECTIONS

1.

Place the ham on a rack in a roasting pan. Do not cover it.

2.

Bake the ham in a preheated oven at 325 degrees F for approximately 1½  to 2 hours. Check the temperature after 1 hour.

3.

FOR THE HAM GLAZE:

  • Combine the brown sugar, cornstarch, corn syrup, and pineapple juice.
  • Heat the mixture over low to medium heat until the sugar dissolves and the mixture is clear.
  • Reserve for step 6.

4.

Remove the ham from oven about 30 minutes before it is done. Drain off the drippings.

5.

Score the ham ¼ inch deep in a diamond pattern.

6.

Spoon the glaze over the ham.

7.

Return the ham to the oven and bake until it is done.

CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

8.

Slice the ham for service.  Weight 3 ounces of the ham.

9.

Portion 3 ounces ham per serving. Each portion provides 2 oz. eq. meat/meat alternate.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used (such as smoked ham).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for meats.

Miscellaneous Notes

Yield: 50 servings is 50 3-ounce servings.

Nutrients Per Serving
Calories
140
Carbohydrates
9.88 g
Dietary Fiber
0.00 g
Protein
21.39 g
Sodium
722.00 mg
Total Fat
2.92 g
Sat. Fat
0.97 g
Trans Fat
0.00 g