Tuesday, September 6, 2016

Mom's County Ham Loaf

























I can still remember my Mom grinding up leftover Easter ham in an old meat grinder that was clamped onto the kitchen counter. She would turn that wheel and grind it all up to put in her famous ham loaf. Oh my goodness it was so good. We loved it better than the Easter ham! I still make it today with my leftover ham and I still like it better than ham. Things are easier these days. No more grinders and hard work to get it to the right consistency. I trim off any fat and cut my ham into one inch chunks and put it in the food processor. Works perfectly to give you the perfect texture. 

Mom's Country Ham Loaf 

1 lb. fresh ground ham 
1 lb. fresh ground pork 
½ cup saltine crackers, crushed 
½ cup plain bread crumbs 
1 egg, well beaten 
1 teaspoon salt 
1/2 teaspoon pepper 
1½ tbsp. chopped fresh parsley 
3/4 cup milk, more if needed 
To make ground ham, cut fully cooked ham into one inch cubes and process in a food processor until ham in finely ground. 


Preheat oven to 350 degrees. In a large bowl, combine ham, pork, bread crumbs, parsley, salt and pepper, egg and milk. Using clean hands, mix until combined. Mixture should be moist and very soft. If too dry, add up to ½ cup of extra milk.
Form into one large loaf  and place in a greased 9 x 13 inch baking dish or make two smaller loaf sized. 

















Glaze 

2/3 cup brown sugar 
1 teaspoon dry mustard 
1/2 cup water 
1/4 cup apple cider vinegar 

In a small saucepan, combine glaze ingredients and stir over medium heat until sugar is dissolved. Pour about one-third of glaze over ham loaf. Cover with foil and bake for 50 minutes. Remove ham loaf from oven and uncover to pour remaining glaze over loaf. Glaze will begin to get thick and sticky as ham loaf continues to bake and brown. Cooking time should be about 90 minutes or up to 2 hours for larger loaf made in 9 x 13 pan. 
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