SCALLOPED HAM AND POTATOES (CANNED HAM)

Ingredients

Ingredient Weight Measure Issue
HAM,CANNED,CHUNKS 20 lbs
POTATO,WHITE,DEHYDRATED,DICED 3-1/2 lbs
WATER 23 lbs 2 gal 3 qts
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 5/8 cup
WATER,WARM 5-1/4 lbs 2 qts 2 cup
RESERVED STOCK 2-5/8 lbs 1 qts 1 cup
BUTTER,MELTED 3 lbs 1 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
CHEESE,CHEDDAR,SHREDDED 2 lbs 2 qts

Method

1 Drain ham chunks. Reserve 1-1/4 quart of liquid for use in Step 3. Cut ham into bite-sized pieces; use in Step 6.
2 Add potatoes to water. Cover. Bring quickly to a boil; simmer 15 minutes. Drain; set aside for use in Step 6.
3 Reconstitute milk. Add reserved stock; heat to just below boiling. DO NOT BOIL.
4 Blend butter or margarine and flour together until smooth. Add to hot milk, stirring constantly.
5 Add onions; simmer sauce 5 minutes or until thickened.
6 Combine ham, potatoes, and sauce. Place 6-1/4 quarts ham-potato mixture in each pan.
7 Bake 25 minutes at 350 F. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
8 Sprinkle 2 cups cheese evenly over mixture in each steam table pan.
9 Bake an additional 10 minutes or until cheese is lightly browned. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
335 cal 12 g 23 g 21 g 86 mg 1363 mg 153 mg

Portion

1 Cup

Yield

100


( categories: )