Chewin'

the News

August 2004

Ham Steaks

Jan Limiero

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Recipes:	1	5	10	15	20	Other
Servings:	8	40	80	120	160
Ingredients:
Pineapple juice	1-1/2 C.	7-1/2 C.	15 C.	22-1/2 C.	30 C.
Brown sugar	1/4 C.	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.
Butter, melted	2 t.	10 t. OR 3 T. + 1 t.	20 t. OR 1/4 C. + 2 T. + 2 t.	30 t. OR 1/2 C. + 2 T.	40 t. OR 3/4 C. + 4 t.
Dry mustard OR Prepared mustard	1-1/2 T. OR 4-1/2 T.	7-1/2 T. OR 1-1/4 C. + 2-1/2 T.	15 T. OR 2-1/2 C. + 5 T.	22-1/2 T. OR 4 C. + 3-1/2 T.	30 T. OR 5-1/2 C. + 2 T.
Garlic clove, minced	1 clove	5 cloves	10 cloves	15 cloves	20 cloves
Paprika	1/4 t.	1-1/4 t.	2-1/2 t.	3-3/4 t.	5 t.
Ham steaks, cooked	2 lbs.	10 lbs.	20 lbs.	30 lbs.	40 lbs.

Assembly Directions:
Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Seal in freezer bag with ham steaks.

Freezing and Cooking Directions:
To serve: Thaw. Allow ham to marinate in thawed marinade for at least two hours. Remove ham from marinade and grill for 3-4 minutes on each side. Baste with marinade while grilling.

Comments:
This recipe is best assembled “like a restaurant”. Mix all marinade ingredients in one bowl and then measure into the bags evenly.

Nutritional Info:
Per Serving: 195 Calories; 6g Fat (28.8% calories from fat); 23g Protein; 11g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 1452mg Sodium.
Exchanges: 3-1/2 Lean Meat; 1/2 Fruit; 1/2 Other Carbohydrates.

 

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