"I COPIED this recipe exactly the way Grandma has written it in her worn cookbook. The only difference today is that I can't get home-smoked ham like those Grandpa used to cure in his old-fashioned smokehouse. But that never matters to hungry folks at the table—Grandma's recipe is a winner every time!"
- 2 eggs
- 1 cup milk
- 1 cup dry bread crumbs
- 1/4 teaspoon pepper
- 1-1/2 pound ground fully cooked ham
- 1/2 pound ground pork
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/2 teaspoon ground mustard
- 2 tablespoons water
- In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8-in. x 4-in. oval. Insert a meat thermometer. Bake at 350° for 30 minutes.
- Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze. Yield: 8 servings.
Originally published as Ham Loaf in Reminisce March/April 1994, p51
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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