Hammy loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Smoked ham; in 1/2 inch dice |
| 1 | pounds | Bulk sausage (Bob Evans) |
| 1 | Onion; chopped finely | |
| 1 | cup | Milk |
| 1 | cup | Bread crumbs |
| 2 | Eggs; beaten | |
| 1 | cup | Brown sugar |
| ½ | cup | Cider vinegar |
| 3 | tablespoons | Dijon or brown mustard |
Directions
BASTING SAUCE
Here is a great ham loaf from Price Club/Costco (I prefer the alternative sauce mentioned at the bottom of the recipe): Preheat the oven to 350 degrees. In a food processor or meat grinder, chop ham into a coarse mixture (do not make into a paste) using pulses. Place into a bowl with all other loaf ingredients and mix well.
Form into one large loaf or two smaller loaves and place in a baking pan.
With the back of a knife, make ¼ inch deep crosshatch patterns on the top of the loaves (these will hold the basting sauce).
Brush the tops with some of the basting sauce. Bake for 1¼ hours, basting four or five times. Loaves should be firm and nicely brown. Slice into ½ slices and serve with some of the sauce.
This makes great cold sandwiches.
A different basting sauce: mix equal parts orange marmalade and dijon or brown mustard, or the same with apricot preserves. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@...> on Jul 28, 1997