Glazed Ham Loaf -- Quad-Cities Online Recipe Book
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Main Dishes:

Glazed Ham Loaf

Comment on this recipe

I always make two small loaves of this ham loaf and freeze one for later. If dry mustard is not available, use 2 teaspoons prepared mustard. We use Boetje's Dutch-style mustard.

Ingredients

1 pound cured ham
1 pound fresh pork
1/2 cup bread crumbs
1/2 cup milk
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
GLAZE:
2 tablespoons pure maple syrup
5 tablespoons brown sugar
1/8 teaspoon dry mustard
1/2 teaspoon ginger
3 tablespoons cider vinegar

Instructions

Preheat oven to 350 degrees. Grind the ham and pork together to mix. (Have the meat market do this if possible). Soak the bread crumbs in milk for 5 minutes, then break into very small bits and add to meat. Stir in the egg, salt and pepper and mix well; form into a loaf. Place in a greased baking dish, score a diamond pattern into the top of the loaf and pierce the bottom of the grooves with a kitchen fork. Bake for 1 hour.

For the glaze, mix the syrup, sugar, mustard, ginger and vinegar in a medium saucepan. Bring to a boil over high heat, stirring often. Allow to boil for 30 seconds; turn off the burner. Continue to stir until the sauce no longer boils. The glaze now will hold until you are ready to use it. Pour it over the loaf after half an hour of baking; baste occasionally during the remaining cooking time. Serves 6-8.

Mena Lindell, Moline



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