| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Smoked ham; in 1/2 inch dice |
| 1 | lb | Bulk sausage (Bob Evans) |
| 1 | Onion; chopped finely | |
| 1 | c | Milk |
| 1 | c | Bread crumbs |
| 2 | Eggs; beaten | |
| 1 | c | Brown sugar |
| 1/2 | c | Cider vinegar |
| 3 | tb | Dijon or brown mustard |
INSTRUCTIONS
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 1/4 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 1 1/4 hours, basting four or five times. Loaves should be firm and nicely brown. Slice into 1/2 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@erols.com> on Jul 28, 1997
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