Published Aug 03, 2010 in Pork
Here’s a quick vintage recipe that was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
CRISPY-TOPPED HAM
Prepare ham slices for baking. Combine 1/2 cup brown sugar, 1/4 cup water, 2 tablesp. melted butter, 1 tablesp. dry mustard, 1/2 cup fine fresh bread crumbs, 1 tablesp. vinegar. Use to top ham slices. Bake as directed.
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