Hammy loaf

1 Servings

Ingredients

Quantity Ingredient
2 pounds Smoked ham; in 1/2 inch dice
1 pounds Bulk sausage (Bob Evans)
1 Onion; chopped finely
1 cup Milk
1 cup Bread crumbs
2 Eggs; beaten
1 cup Brown sugar
½ cup Cider vinegar
3 tablespoons Dijon or brown mustard

Directions

BASTING SAUCE

Here is a great ham loaf from Price Club/Costco (I prefer the alternative sauce mentioned at the bottom of the recipe): Preheat the oven to 350 degrees. In a food processor or meat grinder, chop ham into a coarse mixture (do not make into a paste) using pulses. Place into a bowl with all other loaf ingredients and mix well.

Form into one large loaf or two smaller loaves and place in a baking pan.

With the back of a knife, make ¼ inch deep crosshatch patterns on the top of the loaves (these will hold the basting sauce).

Brush the tops with some of the basting sauce. Bake for 1¼ hours, basting four or five times. Loaves should be firm and nicely brown. Slice into ½ slices and serve with some of the sauce.

This makes great cold sandwiches.

A different basting sauce: mix equal parts orange marmalade and dijon or brown mustard, or the same with apricot preserves. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@...> on Jul 28, 1997

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