(adapted from the NYTimes New England Heritage Cookbook)
This is a great use for leftover ham!
Lee
Ham Loaf - Vermont
Loaf:
1 pound smoked, cooked ham, ground
1 pound ground pork
2 eggs, beaten
1/2 cup milk
1/2 cup cracker crumbs
1 teas salt
1/4 teas pepper
Sauce:
3/4 cup brown sugar
2 teas dried mustard
1/3 cup cider vinegar
1/3 cup water
Preheat oven to 350.
Combine loaf ingredients and pack into a greased loaf pan.
Bake for 45 minutes.
Combine sauce ingredients in a pan, bring to boil and simmer for 5 minutes.
Bake the ham loaf for another 45 minutes, basting frequently with the sauce.
Yield: 8 servings
This is a great use for leftover ham!
Lee
Ham Loaf - Vermont
Loaf:
1 pound smoked, cooked ham, ground
1 pound ground pork
2 eggs, beaten
1/2 cup milk
1/2 cup cracker crumbs
1 teas salt
1/4 teas pepper
Sauce:
3/4 cup brown sugar
2 teas dried mustard
1/3 cup cider vinegar
1/3 cup water
Preheat oven to 350.
Combine loaf ingredients and pack into a greased loaf pan.
Bake for 45 minutes.
Combine sauce ingredients in a pan, bring to boil and simmer for 5 minutes.
Bake the ham loaf for another 45 minutes, basting frequently with the sauce.
Yield: 8 servings