Meg Makes: It's no grind turning leftovers into ham loaf

Meg Makes: It's no grind turning leftovers into ham loaf

I had never heard of ham loaf until Urbana resident Kathy Wallig brought it to my attention.

She wanted to make it, but found her food processor was liquifying her ham.

I offered to let her borrow the meat-grinder attachment for my stand mixer if she promised to share her ham loaf recipe for this column.

She obliged, and even brought me a sample. To me, it tasted like ham candy, but I imagine it would be good even without the sugary glaze. I'm also thinking it would be a great use for ham leftovers.

Kathy originally got this recipe from allrecipes.com, but she substituted panko for ordinary breadcrumbs.

HAM LOAF

2 pounds ground ham

11/2 pounds ground pork

2 eggs

1 cup panko

1 cup evaporated milk

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 cup brown sugar

1 tablespoon mustard powder

1/4 cup cider vinegar

Preheat oven to 350 degrees. In a large bowl, combine ham, pork, eggs, panko, evaporated milk, salt and ground black pepper.

Mix all together well and form into a loaf. Place loaf into a lightly greased 9-by-13-inch baking dish.

Bake at 350 degrees for 90 minutes.

While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at megmakes1@gmail.com.

Sections (1):Living
Topics (2):Food, People

Comments

News-Gazette.com embraces discussion of both community and world issues. We welcome you to contribute your ideas, opinions and comments, but we ask that you avoid personal attacks, vulgarity and hate speech. We reserve the right to remove any comment at our discretion, and we will block repeat offenders' accounts. To post comments, you must first be a registered user, and your username will appear with any comment you post. Happy posting.

Login or register to post comments