| 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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