A variant of meatloaf, ham loaf originated with the Pennsylvania Dutch in the 1800s. Made with ground ham and ground pork, the loaf is often baked with a sweet glaze. A meat grinder or the grinder attachment of a KitchenAid mixer is helpful to grind your own ham; or ask a butcher to grind the ham. Ham loaf is also common in Ohio, Kentucky, Indiana and other Midwestern states. Good side dishes include macaroni and cheese, potatoes au gratin, or salad.
Recipe Servings: 8
- 2 eggs
- 1 cup milk
- 1 cup dry breadcrumbs
- ¼ tsp ground black pepper
- 1½ lbs ground, fully cooked ham
- ½ lb ground pork
- Preheat oven to 350°F.
- Beat eggs in large bowl. Add milk, bread crumbs, and pepper.
- Add ham and pork and mix well.
- Form mixture into a loaf shape and place in shallow baking dish. Insert thermometer.
- Bake 30 minutes.
- Combine the brown sugar, cider vinegar, ground mustard, and water in a small bowl.
- Spoon over loaf. Reserve some glaze for basting two more times
- Bake 40 minutes more (basting twice) or until thermometer reads 170°F.
For Glaze: (make while loaf cooks)
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