Ham loaf no. 2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground ham |
| ½ | pounds | Ground beef |
| 1 | pounds | Ground pork |
| 2 | Eggs, slightly beaten | |
| 1 | teaspoon | Dry mustard |
| 1 | pint | Milk |
| 18 | Saltines or 3-4 slices bread | |
| ⅛ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cayenne pepper |
| 1½ | cup | Brown sugar |
| ¼ | teaspoon | Powdered cloves |
| ½ | cup | Vinegar |
| 1 | tablespoon | Prepared mustard |
| 1 | large | Can crushed or chunk pineapple |
Directions
LOAF
MEAT GLAZE
Mix all ingredients well and shape into loaf. Place in pan large enough to have at least 2 inch margins around loaf. Bake at 350 degrees for 1 hour, basting occasionally with Meat Glaze: Heat all except pineapple to quick boil. Simmer 10 minutes, then add pineapple. Spoon what is leftover from the basting to the cooked loaf.
Glaze is also good as a sauce for little meat balls served as an appetizer. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95
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