Pineapple ham loaf

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


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

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