Roast Fresh Ham                                 L.Meat, Fish, and Poultry No.096
--------------------------------------------------------------------------------
|Yield:  100 Portions                         Each Portion: 2 Slices (4 Ounces)|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 24 inch Roasting Pan                       Temp.: 325 'F. Oven|
|------------------------------------------------------------------------------|
|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Ham, Chilled, Smoked| 41LB     |          | 1. Rub each ham with mixture of   |
|, Boneless          |          |          |    salt and pepper; place in      |
|Salt                |       8OZ| 0.75 Cup |    pans.                          |
|Pepper, Black, Groun|          | 2.00 Tbsp| 2. Insert meat thermometer into   |
|d                   |          |          |    thickest part of ham. DO NOT   |
|                    |          |          |    ADD WATER. DO NOT COVER.       |
|                    |          |          | 3. Bake 4 hours or until meat     |
|                    |          |          |    thermometer registers 150`F.   |
|                    |          |          | 4. Let stand 20 minutes. Remove   |
|                    |          |          |    string or netting before       |
|                    |          |          |    slicing.                       |
--------------------------------------------------------------------------------
NOTE:  1. If hams are frozen, cooking time will be increased about    
          1 hour.                                                     
       2. Other sizes and types of pans may be used. See Recipe       
          Card A-25.