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Ham and Spinach Loaf

 Ham and Spinach Loaf
My adventures in cooking started some 30 years ago as a stay-at-home-mom. Now retired, I'm once again an "at-home" person. This is perfect when entertaining at lunch.
6 ServingsPrep: 25 min. + chilling


  • 1 pound fully cooked ham
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped pistachios, toasted
  • 2 cups packed fresh spinach
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 2 teaspoons dill weed
  • 1 loaf (1 pound) French bread


  • In a food processor, process ham until minced or ground. Transfer to
  • a medium bowl; add mayonnaise, mustard and pistachios. Mix well; set
  • aside. Rinse spinach in cold water. Cook in a large skillet with
  • only water clinging to the leaves until limp; drain.
  • In a food processor, process spinach, cream cheese, milk and dill
  • until smooth; set aside. Cut bread in half lengthwise; hollow out
  • top and bottom, leaving a 1/2-in. shell. (Discard removed bread or
  • save for another use.) Spread spinach mixture inside top and bottom
  • halves of bread. Pack ham mixture into bottom half, mounding
  • slightly. Replace bread top and wrap tightly with foil. Chill for at
  • least 2 hours. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 506 calories,

2 of 2

Ham and Spinach Loaf (continued)

Nutritional Facts: 26 g fat (7 g saturated fat), 60 mg cholesterol, 1,630 mg sodium, 44 g carbohydrate, 3 g fiber, 23 g protein.