Title: Baked canned ham
 Categories: 
      Yield: 100 Servings
 
     25 lb HAM SECTIONED CURED
      3 lb SUGAR; BROWN, 2 LB
      5 tb CLOVES GROUND
  1 1/2 qt VINEGAR CIDER
 
  PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  325 F.
  OVEN
  
  1.  SPLIT CASING; PEEL FROM HAM. PLACE HAMS IN PAN.
  
  2.  STICK CLOVES INTO HAM, ABOUT 1 INCH APART.
  
  3.  COMBINE SUGAR AND VINEGAR; POUR OVER HAMS.
  
  4.  INSERT MEAT THERMOMETER INTO CENTER OF HAM.
  
  5.  BAKE UNCOVERED 2 TO 2 1/2 HOURS OR UNTIL MEAT THERMOMETER
  REGISTERS
      140    F.
  
  6.  LET STAND 20 MINUTES BEFORE SLICING.
  
  NOTE:  1.  IN STEP 1, RACKS MAY BE USED.
  
  NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  A-25.
  
  Recipe Number: L07100
  
  SERVING SIZE: 2 SLICES (
  
  From the  (actually used today!).