A cranberry sauce topping makes this easy-to-prepare ham loaf festive enough for a holiday meal. I find it’s a great way to use up leftover ham. —Ronald Heffner Pawleys Island, South Carolina
- 1 egg, lightly beaten
- 1 cup milk
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 cup soft bread crumbs
- 1-1/2 pounds ground fully cooked ham
- 1 pound bulk pork sausage
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/4 cup water
- 1 tablespoon light corn syrup
- In a large bowl, combine the egg, milk, onions, green pepper and bread crumbs. Crumble ham and sausage over mixture and mix well.
- Pat into an ungreased 9-in. x 5-in. loaf pan (pan will be full). Place on a baking sheet. Bake, uncovered, at 350° for 70-80 minutes or until a thermometer reads 160°.
- In a small saucepan, combine the cranberry sauce, water and corn syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Remove ham loaf to a serving platter; serve with cranberry sauce. Yield: 8 servings.
Originally published as Cranberry Ham Loaf in Taste of Home October/November 2006, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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