| 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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