Ham Loaf - Vermont

QSis

Grill Master
Staff member
Gold Site Supporter
(adapted from the NYTimes New England Heritage Cookbook)

This is a great use for leftover ham!

Lee

Ham Loaf - Vermont

Loaf:
1 pound smoked, cooked ham, ground
1 pound ground pork
2 eggs, beaten
1/2 cup milk
1/2 cup cracker crumbs
1 teas salt
1/4 teas pepper

Sauce:
3/4 cup brown sugar
2 teas dried mustard
1/3 cup cider vinegar
1/3 cup water

Preheat oven to 350.

Combine loaf ingredients and pack into a greased loaf pan.

Bake for 45 minutes.

Combine sauce ingredients in a pan, bring to boil and simmer for 5 minutes.

Bake the ham loaf for another 45 minutes, basting frequently with the sauce.

Yield: 8 servings
 

Guts

New member
[FONT=&quot]My Ham Loaf recipe [/FONT][FONT=&quot]


2 pounds left over Ham / ground (I use my Kitchen Aid food grinder with
the coarse plate)

1 pound fresh ground pork, unseasoned (I buy this at the store)

2 cups Frosted Flakes (measure two cups of flakes then crush to about ¼
inch size)

3 eggs note; use one egg per pound of meat

1 Cup milk

1 Tablespoon dry mustard,

3 slices canned pineapple / Depending on the size of the loaf

3 maraschino cherries / Depending on the size of the loaf

¼ cup packed brown sugar

In a Large bowl mix ground Ham and ground pork together. You want to keep
the mixture lose, do not mix this like a ground beef meat loaf / keep it
lose.

In another bowl combine brown sugar and dry Mustard. Then add to Ham and
pork mixture. At this time add the Frosted Flakes to the loaf.

In a two cup measuring cup pore a cup of milk and add two eggs, mix slightly
and add to loaf. DO NOT! Over mix this! You do not want this to be a tight
mixture; it should be shaped in a loaf. But not packed tight in the pan.

Place 3 slices of pineapple on top and in the center of each pineapple
ring, place a maraschino cherry.

Bake at 350° for 45 minutes to 1 hour[/FONT]

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Sass Muffin

Coffee Queen ☕
Gold Site Supporter
That last pic is pure heaven Guts!

Thanks for the recipes you two.

I used to make a ham loaf years ago that my kids and first hubby loved.
It was pretty much the same as the one you posted Lee.
We even liked it cold. :)
 

Guts

New member
sass.

It's the frosted flakes that make it. I made this change my mother's recipe, which was her mother's recipe and when I first tried it on my mother. She asked me why did you use frosted flakes? I replied. Is it any better than yours using cornflakes? She replied back. Yes, she thought it was better the sweetness adds to the ham loaf. Then I told her the reason I used frosted flakes instead of cornflakes is that they were on sale. But anyway, it's a good way to use up leftover ham. Especially if you want to make some beans with the ham bones. I buy farmer John hams just to have one meal and then grind the ham up to use for ham loaf and it also makes great sandwiches.

Lee please excuse me I'm not trying to hijack your thread at all. I just thought I would post up one of my TNT recipes to keep the ham loaf in one thread. I don't mean to take away anything from your original post please excuse me.
Kim
 

QSis

Grill Master
Staff member
Gold Site Supporter
I just saw this, Kim.

You didn't hijack the thread at all - you enhanced it! :thumb:

Lee
 

luvs

'lil Chef
Gold Site Supporter
people have spoken of this, though i've not made it before. is it good as a meatloaf the day after day on a sammich.......that has tto be 1 of my 5 fave sammiches, the meatloaf one
 

Guts

New member
Luvs I think is better than meat loaf. I can need a cold or rewarm. If you ever make a ham grind it up little ground fresh pork. Use either Lee's recipe or mine, which ever one you like to try. My recipe. I've been making for many years. As I said when hams gone sale. I've I am put them in the freezer just to make ham loaf. And the ground that Pam also is good with a little Mayo and mustard sandwich too.

Lee thank you so much I didn't want to hijack your thread. Although our recipes are similar in many respects. I've never made a sauce to serve with the ham loaf. I do make a sauce to serve with ham and it is 60% Welch's grape jelly, and 40% yellow French's mustard. Some of her family put the sauce right on the ham I prefer it to be in a small dish or a small spoonful on my plate and get my ham in it. I never have tried the Welch's grape jelly and French's mustard with ham loaf, I may try next time I make a ham loaf. I have a ham in the freezer but I think I'll wait until it cools down a little bit, maybe the end of September. Before I make any ham loaf. Although it hasn't been that hot here yet! Low 90s but I'm sure the heat is on the way living in this desert they call San Diego.
 

luvs

'lil Chef
Gold Site Supporter
thanx, guts, & lee- i think when the weather improves i'll bake one! i haven't got a grinder attachment 4 my KA, tho i if i requested one of my buddies @ the meat counter put some ham thru the grinder 4 me, they may!
 

Johnny West

Well-known member
(adapted from the NYTimes New England Heritage Cookbook)

This is a great use for leftover ham!

Lee

Ham Loaf - Vermont

Loaf:
1 pound smoked, cooked ham, ground
1 pound ground pork
2 eggs, beaten
1/2 cup milk
1/2 cup cracker crumbs
1 teas salt
1/4 teas pepper

Sauce:
3/4 cup brown sugar
2 teas dried mustard
1/3 cup cider vinegar
1/3 cup water

Preheat oven to 350.

Combine loaf ingredients and pack into a greased loaf pan.

Bake for 45 minutes.

Combine sauce ingredients in a pan, bring to boil and simmer for 5 minutes.

Bake the ham loaf for another 45 minutes, basting frequently with the sauce.

Yield: 8 servings

This is just like my ham balls and will do it soon. I'm reminded John Glenn's wife had a ham loaf recipe everyone was making back in the 60's and thought I'd try that one, too.
 
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