| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pork, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Crushed pineapple; well drained OR finely chopped fresh pineapple |
| 4 |
c |
Fully cooked ham; ground |
| 2 |
c |
Soft bread crumbs |
| 1/2 |
c |
Onion; chopped |
| 2 |
tb |
Parsley; fresh, chopped OR |
| 2 |
ts |
Dried parsley |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
c |
Brown sugar |
| 2 |
|
Eggs |
| 1/3 |
c |
Pineapple juice |
| 2 |
tb |
Cider vinegar |
|
|
Sauce: |
| 3 |
tb |
Cornstarch |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Ground ginger |
| 2 |
c |
Pineapple juice |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
H
Preheat oven to 350 degrees. Spread pineapple in bottom of lightly
greased or sprayed 9-inch loaf pan.
In large bowl, combine ham, bread crumbs, onion, parsley, cloves and 1/4
cup brown sugar. In small bowl, whisk eggs, 1/3 cup pineapple juice and
cider vinegar. Stir egg mixtur into ham. Pack mixture on top of pine-
apple, pressing down tightly. Bake for 45 minutes.
To prepare sauce, combine cornstarch, 2 Tbls brown sugar and ginger in a
small bowl. Stir in 2 cups pineapple juice and lemon juice. Slowly bring
to boil over medium heat, stirring constantly, until thickened and
translucent. Let stand for 5 minutes. Slice ham loaf and serve with
sauce. Serves 6 to 8. From the March '96 Recipe Digest
Formatted for MM by Pegg Seevers 5/7/96
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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