March 22, 2010
Recipe of the week -- Ham Loaves
Easter is less than 2 weeks away. Did you know that? While visions of bunnies and colored eggs may dance in front of your eyes, all I can think of is the Easter ham. YUM!!!
I love ham in just about any form. You can never go wrong with ham. In fact, if I had my way, we'd have ham for Thanksgiving too. That is a whole other issue for another time...
I've got a great use for leftover ham. I was going to save it for Easter weekend, but we are going to be gone the whole weekend so better to put it up now. If you're wondering, we'll be at our first alpaca show of the year in Fort Wayne, IN. Wish us luck! :o)
Anyway, the ham....
This recipe uses your leftover ham from Easter dinner (or any other time of year). I've tried making it with unroasted ham (straight from the package), but it just doesn't turn out the same. I guess it needs to be dried out a bit by the oven roasting. If you had a glaze or sauce on the ham, I'd cut off the outside edges before making this loaf.
This recipe makes 2 loaves. Bake one now and freeze the other for later. I've even cooked the frozen one straight from the freezer without any thawing. How awesome is that?
1 cup crushed butter-flavored crackers (about 25)
1/2 cup chopped green onion
2 eggs, beaten
2 tbls. lemon juice
1 tsp. ground mustard
1 tsp. ground ginger
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Dash ground nutmeg
1 1/3 cups leftover ham
1 lb. ground pork
Ham Loaf Glaze ingredients:
1/2 cup brown sugar
1/4 cup cider vinegar
1/4 cup water
1 tsp. ground mustard
Using a food processor or blender, finely chop ham. This is best done in small batches.
In a large bowl, combine the crackers, green onion, eggs, lemon juice, ground mustard, ground ginger, Worcestershire sauce, pepper, nutmeg and paprika. Add ham and pork; mix well. Shape into 2 loaves.
Place one loaf into an ungreased 9x5 loaf pan. Bake the ham loaf at 350* for 1 hour. Wrap the remaining loaf in foil and freeze for up to 2 months.
Meanwhile, combine the glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes.
After the ham loaf has baked, remove it from the oven. Baste with the glaze. Bake 30-40 minutes longer, basting occasionally.
Posted by Stephani at 3/22/2010 07:45:00 PM