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Rec: Ham Loaf

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Joined: Dec 9, 2005


Posted to Thread #29366 at 5:52 pm on Jan 16, 2017

Ham Loaf

This alternative to beefy meatloaf features ham steak, ground pork, seasonings, and a tangy ketchup-based glaze. Ground saltines provide a well-seasoned, cohesive texture, and a mixture of whole milk and eggs keeps the loaf moist during the hour baking time.
Serves 6 to 8

“Ham loaf is a favorite at our family dinners and church socials. I love the saltiness of the ham with the sweet glaze. Because the loaf is rich, I usually serve it with simple baked or boiled potatoes.” The test kitchen recommends that you line the rimmed baking sheet with foil for easy cleanup.

3/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup water
2 tablespoons spicy brown mustard
1/8 teaspoon cayenne pepper

Ham Loaf
2 tablespoons vegetable oil
1 onion, chopped fine
36 Saltine crackers
2 pounds boneless ham steak, rind removed, cut into 1-inch pieces
1 pound ground pork
1 cup whole milk
3 large eggs
1 tablespoon spicy brown mustard
1 teaspoon pepper
1/4 teaspoon cayenne pepper

1. For the glaze: Whisk sugar, vinegar, ketchup, and water together in small saucepan and simmer over medium heat until thickened, 15 to 18 minutes. Off heat, whisk in mustard and cayenne; set aside.
2. For the ham loaf: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
3. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Transfer to large bowl. Process saltines in food processor until finely ground, about 1 minute; transfer to bowl with onion. Pulse ham in food processor until finely ground, about 10 pulses; transfer to saltine-onion mixture. Add pork, milk, eggs, mustard, pepper, and cayenne to bowl and knead gently until well combined. Transfer mixture to prepared baking sheet and shape into 11 by 6-inch loaf.
4. Brush glaze over top and sides of loaf. Bake until loaf registers 160 degrees, 55 to 65 minutes. Transfer to carving board, tent loosely with foil, and let rest for 20 minutes. Slice and serve.

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