Ham Loaf
Try a new take on meatloaf with this sweet and savory ham loaf. Ham loaf is similar to a traditional meatloaf in that it shaped into a loaf and has bread crumbs and egg added to bind the ingredients and help with the shaping, but the taste is quite different
The key to a good ham loaf is to use a mix of ground pork and ham. So, if you often have holiday ham leftovers this is a great recipe to keep in your back pocket! You could ever put a few slices of pineapple rings and maraschino cherries on top, like a ham is often baked.
Tips:
- When grinding your ham in the food processor just give it a few good pulses until it is looks similar to ground beef, don't overdo it or it will turn into mushy paste!
- Allowing the ham loaf to rest before slicing is important, if you slice it right out of the oven it may fall apart!
Loaf:
1 1/2 pounds ham, ground
1/2 pound ground pork
2/3 cup cracker, crumbled
1 1/4 cups evaporated milk (or use half and half)
1/3 cup onion, minced
2 large eggs
1 teaspoon thyme
Syrup: (make less if making a large loaf)
1 cup brown sugar
1 teaspoon dry mustard
3 tablespoons vinegar
Optional:
pineapple rings
maraschino cherries
Combine all loaf ingredients in large bowl. Form into 1 large loaf, or 16 individual loaves or balls. Refrigerate, then reshape, if needed. Bake 1 hr. at 350 F. or until the internal temperature of the ham loaf reaches 160°F (71°C).
Syrup: Mix Syrup ingredients and heat to melt the sugar. Coat the ham loaf with the glaze and top a large loaf with optional pineapple rings and maraschino cherries if using, then return to the oven for an additional 15 minutes.
Remove the cooked ham loaf from your oven and tent a sheet of aluminum foil over it loosely. Allow the ham loaf to rest for 10 minutes before slicing and serving.
Serve with dishes that go well with a roast ham,
