Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Crushed pineapple; well drained OR finely chopped fresh pineapple |
| 4 cups | Fully cooked ham; ground |
| 2 cups | Soft bread crumbs |
| ½ cup | Onion; chopped |
| 2 tablespoons | Parsley; fresh, chopped OR |
| 2 teaspoons | Dried parsley |
| ¼ teaspoon | Ground cloves |
| ¼ cup | Brown sugar |
| 2 \N | Eggs |
| ⅓ cup | Pineapple juice |
| 2 tablespoons | Cider vinegar |
| \N \N | Sauce: |
| 3 tablespoons | Cornstarch |
| 2 tablespoons | Brown sugar |
| ½ teaspoon | Ground ginger |
| 2 cups | Pineapple juice |
| 2 teaspoons | Lemon juice |
H
Preheat oven to 350 degrees. Spread pineapple in bottom of lightly greased or sprayed 9-inch loaf pan.
In large bowl, combine ham, bread crumbs, onion, parsley, cloves and ¼ cup brown sugar. In small bowl, whisk eggs, ⅓ cup pineapple juice and cider vinegar. Stir egg mixtur into ham. Pack mixture on top of pine- apple, pressing down tightly. Bake for 45 minutes.
To prepare sauce, combine cornstarch, 2 Tbls brown sugar and ginger in a small bowl. Stir in 2 cups pineapple juice and lemon juice.
Slowly bring to boil over medium heat, stirring constantly, until thickened and translucent. Let stand for 5 minutes. Slice ham loaf and serve with sauce. Serves 6 to 8. From the March '96 Recipe Digest Formatted for MM by Pegg Seevers 5/7/96