Back to Pineapple Ham Loaves

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pineapple Ham Loaves Recipe

Pineapple Ham Loaves Recipe

Aleatha Smith of Billings, Montana pairs savory ham with sweet pineapple for a winning combination. Easy to make and delicious to eat, this dish is sure to please!
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:2 servings

Ingredients

  • 1 can (8 ounces) sliced pineapple
  • 2 tablespoons beaten egg
  • 2 tablespoons 2% milk
  • 1/4 teaspoon Worcestershire sauce
  • 3 tablespoons dry bread crumbs
  • 1/4 teaspoon plus 1/8 teaspoon ground mustard, divided
  • Dash salt
  • Dash pepper
  • 1/4 pound fully cooked ground ham (about 1 cup)
  • 1/4 pound ground pork
  • 1 tablespoon brown sugar

Directions

  • 1. Drain pineapple, reserving 1 tablespoon juice. Place a pineapple slice in two 10-oz. ramekins or custard cups coated with cooking spray; set aside. (Refrigerate remaining pineapple and juice for another use.)
  • 2. In a small bowl, combine the egg, milk, Worcestershire sauce, bread crumbs, 1/4 teaspoon mustard, salt and pepper. Crumble ham and pork over mixture and mix well. Gently press meat mixture into each ramekin.
  • 3. Combine the brown sugar, remaining mustard and reserved juice; spoon over each loaf. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned and a meat thermometer reads 160°. Invert onto serving plates. Yield: 2 servings.

Nutritional Facts

1 each: 392 calories, 21g fat (8g saturated fat), 135mg cholesterol, 948mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 25g protein .

Reviews for Pineapple Ham Loaves

Sort By :
MY REVIEW
Trish725 175912
Reviewed Jun. 7, 2011

"You can also purchase a couple of boneless pork chops and grind that up in the food processor or meat grinder...just delicious. Had to review it twice!"

MY REVIEW
Trish725 164405
Reviewed Jun. 7, 2011

"This was delicious. I bought a small ham slice at the store and I ground it up in my food processor. Excellent."

Loading Image

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer