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Rec: Ham Loaf
Joined: Dec 9, 2005
Posted to Thread #29366 at 12:52 pm on Jan 16, 2017
This alternative to beefy meatloaf features ham steak, ground pork, seasonings, and a tangy ketchup-based glaze. Ground saltines provide a well-seasoned, cohesive texture, and a mixture of whole milk and eggs keeps the loaf moist during the hour baking time.
Serves 6 to 8
“Ham loaf is a favorite at our family dinners and church socials. I love the saltiness of the ham with the sweet glaze. Because the loaf is rich, I usually serve it with simple baked or boiled potatoes.” The test kitchen recommends that you line the rimmed baking sheet with foil for easy cleanup.
3/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup water
2 tablespoons spicy brown mustard
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 onion, chopped fine
36 Saltine crackers
2 pounds boneless ham steak, rind removed, cut into 1-inch pieces
1 pound ground pork
1 cup whole milk
3 large eggs
1 tablespoon spicy brown mustard
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1. For the glaze: Whisk sugar, vinegar, ketchup, and water together in small saucepan and simmer over medium heat until thickened, 15 to 18 minutes. Off heat, whisk in mustard and cayenne; set aside.
2. For the ham loaf: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
3. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Transfer to large bowl. Process saltines in food processor until finely ground, about 1 minute; transfer to bowl with onion. Pulse ham in food processor until finely ground, about 10 pulses; transfer to saltine-onion mixture. Add pork, milk, eggs, mustard, pepper, and cayenne to bowl and knead gently until well combined. Transfer mixture to prepared baking sheet and shape into 11 by 6-inch loaf.
4. Brush glaze over top and sides of loaf. Bake until loaf registers 160 degrees, 55 to 65 minutes. Transfer to carving board, tent loosely with foil, and let rest for 20 minutes. Slice and serve.
Other messages in this thread:
- 29366. Would anyone please have the recipe for Ham Loaf from Cook's Country #40 Aug/Sept 2011? [NT] - Curious1 - 12:39pm on 01/16/17 (10)
- Is this it, C1? [NT] [LINK] - Pat-NoCal - 12:41pm on 01/16/17
- Yes, that is the one but I don't have a subscription and have googled til my eyes crossed. [NT] - Curious1 - 12:45pm on 01/16/17
- Rec: Ham Loaf - Pat-NoCal - 12:52pm on 01/16/17
- Pat, thank you! I have spent two hours trying to find it. It may be dinner tonight. [NT] - Curious1 - 1:10pm on 01/16/17
- Sounds tasty C1, let us know how it turns out. [NT] - Pat-NoCal - 2:04pm on 01/16/17
- C1, I would be interested in your feedback on this. My family might enjoy it. Sounds different. [NT] - barb_b - 3:48pm on 01/16/17
- We really enjoyed it, it will be my go to now. I chose it as I had all the ingredients on hand and - Curious1 - 3:56pm on 01/17/17
- Ham Loaf from Oink Ohio - Richard in Cincy - 7:10pm on 01/16/17
- *Ham Loaf* in Pittsburgh was a disturbing unnatural pink. As such... - MarilynFL - 9:28am on 01/18/17
- Note to self: When in Pittsburgh, never let your Ham Loaf. [NT] - Michael in Phoenix - 5:53pm on 01/18/17