Yield: 6 Servings
|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|
|⅓ cup||Pineapple juice|
|2 tablespoons||Cider vinegar|
|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