| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Entreé–, Pork /, Ham /, Sausag |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground ham |
| 2 |
lb |
Fresh ground pork |
| 1 1/2 |
c |
Cracker or bread crumbs |
| 1/3 |
c |
Onion; chopped |
| 4 |
|
Eggs; beaten |
| 1 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 2 |
tb |
Parsley; chopped |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Cider vinegar |
| 1 1/2 |
ts |
Dry mustard |
| 1 |
pt |
Heavy cream |
| 2/3 |
c |
Mayonnaise |
| 1/2 |
c |
Horseradish |
| 2 |
ts |
Salt |
| 4 |
ts |
Mr. Mustard |
| 1/4 |
c |
Parsley; chopped |
INSTRUCTIONS
BASTING SAUCE
HORSERADISH SAUCE
Mix together all ham loaf ingredients and form into 2 loaves. Bake 30
minutes. Combine ingredients for basting sauce and baste ham. Bake 1 hour
longer. Slice and serve with horseradish sauce as a condiment. To prepare
horseradish sauce: Combine all ingredients, mixing well.
Serving Ideas : The horseradish sauce makes this delightfully different!
Recipe by: Peggy Flentie, Jubail, KSA
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on Apr 6, 1998
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