| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meats | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground ham |
| 1 | lb | Ground fresh pork |
| 2/3 | c | Bread crumbs |
| 1/2 | c | Milk |
| 1/4 | c | Green onions |
| 1 | Slightly beaten egg | |
| 10 | oz | Red currant jelly |
| 1/3 | c | Aro light corn syrup |
| 1 | tb | Orchestershire Sauce |
| 2 | ts | Dry mustard |
INSTRUCTIONS
Mix meat, crumbs, milk, onion, egg and a dash of pepper. Shape into a loaf. Cook in a shallow baking dish.(I use the Deep Dish Baker) Bake 350 degrees oven for 1 1/2 hours. During last 30 minutes, spoon on Tangy Mustard Glaze as Follows: Combine last four ingredients and baste ham loaf with glaze. Serve remaining sauce on the side. This is great for buffet lunches as the ham loaf can be made in advance and heated before serving. I always serve the cheesy sour cream potatoes with this dish. Posted to KitMailbox Digest by John Pellegrino <gigimfg@ix.netcom.com> on Apr 11, 1998
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