| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meats, Ham |
20 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 2 |
lb |
Smoked ham; ground |
| 2 |
lb |
Fresh pork; uncooked, ground |
| 1 1/2 |
c |
Fresh cracker crumbs |
| 1/2 |
c |
Onion; chopped |
| 4 |
|
Eggs; well beaten |
| 1 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 2 |
tb |
Fresh parsley; finely chop'd |
| 1/2 |
lb |
Brown sugar |
| 1/2 |
c |
Cider vinegar |
| 1 1/2 |
tb |
Dry mustard |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Mustard |
| 1 |
tb |
Fresh chives; minced |
| 2 |
tb |
Horseradish; or more |
INSTRUCTIONS
VIRGINIA CELEBRATES
GLAZE
MUSTARD SAUCE
Preheat oven to 350. Combine ham and pork. Combine cracker crumbs, onion,
eggs, salt, milk, and parsley. Add to meat mixture and mix thoroughly.
Shape into 2 loaves and put in 2 loaf pans (9"x5"x3"). Bake 30 mins. Glaze
~ combine sugar, vinegar, and dry mustard, and boil for 1 minute. Remove
loaves from oven, baste with glaze, and bake 1 hr. Remove loaves from pans.
Freezes nicely.
Mustard Sauce - combine ingredients. Serve 1 tbsp on each slice of ham
loaf. Put remainder in a sauce boat. The sauce is a must. Freezes very
nicely.
Published by the Council of the Virginia Museum of Fine Arts
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”