Church Supper Ham Loaf Recipe
We Kansans are proud of our fine pork products, and this recipe provides a nice change from ordinary meat loaf. This is not just another ho-hum ham loaf, though-it's superb! The sour cream and seasonings make all the difference.
- 1 pound ground ham
- 1 pound lean pork sausage
- 2 cups soft bread crumbs
- 2 Eggland's Best Eggs, beaten
- 1 cup (8 ounces) sour cream
- 1/3 cup chopped onion
- 2 tablespoons lemon juice
- 1 teaspoon curry powder
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon paprika
- BASTING SAUCE:
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1/4 cup cider vinegar
- 1/8 teaspoon black pepper
- In large bowl, gently combine all ham loaf ingredients. Form into a loaf; place in shallow baking pan. Bake, uncovered, at 350° for 1 hour.
- Then, in small saucepan, combine all ingredients for basting sauce; bring to a boil. Immediately drain any drippings from ham loaf and pour basting sauce over it. Continue baking ham loaf, basting occasionally with pan juices, for 15-30 minutes or until lightly browned. Yield: 8-10 servings.
Originally published as Church Supper Ham Loaf in Country February/March 1991, p49
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Jun. 6, 2010
This is the best tasting ham loaf I have eaten. I particularly like the glaze that the basting sauce makes.