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+--- Thread: Ham Loaf (/thread-987.html)
- Innkeeper - 05-19-2002
Have you ever cooked a bone in whole or half ham, be it dry cured or brine cured, and got down to the lousy end? Next time you are cutting the last morsels off the bone, set aside the worst two pounds, and grind them finely. Then make this:
CANDIED HAM LOAF:
2 lbs Ground ham
1 lb Ground beef
2 C Fresh breadcrumbs (your choice, the better the better)
1 C Half & half
2 Extra large eggs
1 tsp Dry mustard
1/2 tsp Lawry salt
1/2 C Brown sugar
1/2 tsp Ground cloves
9 X 5" (large) Breadpan
Whisk eggs into half and half, and add breadcrumbs to soak. Add ham, beef, mustard, and salt, and mix well. Cut a piece of wax paper to fit bottom of breadpan. Spray with Pam, and insert wax paper. Mix sugar and ground cloves together in small bowl, and press into bottom of pan on top of wax paper. Press the meat/breadcrumb mixture on top of sugar. Place pan on top of heavy duty foiled jellyroll pan (the sugar spills over), and place in a 350 degree oven for 1 and 1/2 hours. Remove from oven and let stand for a few minutes. Invert breadpan onto a warm platter. Remove wax paper. Slice and serve, preferably with spinach.
Matches very nicely with Villa Mount Eden, Coastal, California, Pinot Noir.
- RAD - 05-19-2002
Sounds delish! When are you gonna come to NYC and cook for us? [img]http://www.wines.com/ubb2/biggrin.gif[/img]
RAD