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Richard in Cincy

Ohio Ham Loaf

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5320 posts
Joined: Dec 12, 2005

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Posted to Thread #28429 at 5:03 pm on Jan 31, 2016

2 lbs. ground ham
1 lb. ground pork
1 1/2 cups seeded rye bread crumbs
1 small chopped onion
2 garlic cloves, smashed and minced
3 eggs, well beaten
1/4 tsp. allspice
1/4 tsp. ground cloves
1 tsp. black pepper
1 tbsp. dry mustard
2 tbsp. prepared mustard
1/2 cup chopped fresh parsley
1 cup milk, more if needed

For the glaze:
2/3 cup brown sugar
1/2 tsp. ground cloves
1/2 cup apple cider vinegar
1 tsp. dry mustard

In a large bowl, combine ham, pork, bread crumbs, and onion.

Add allspice, cloves, pepper, dry mustard, prepared mustard and parsley to eggs and mix well with a fork. Add egg mixture and milk to meat mixture and continue mixing with hands until well combined.

Mixture should be moist and very soft. If too dry, add up to cup of extra milk.

Form into one large loaf (or two smaller ones). One large loaf should fit perfectly into a 9-by-13-inch rectangular pan.

Preheat oven to 350 degrees.

Meanwhile, in a small saucepan, combine glaze ingredients and stir over medium heat until sugar is dissolved. Mixture will be thin.

Pour about one-third of glaze over ham loaf. Cover with foil and bake for 50 minutes. Uncover and pour remaining glaze over loaf, basting frequently until glaze begins to get thick and sticky and ham loaf is browned and cooked through completely, about 30 minutes longer for a large loaf.

Makes six to eight servings.


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