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Potluck Church Supper Ham Loaf Recipe
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Potluck Church Supper Ham Loaf Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 8-10 servings

Ingredients

  • 1 pound ground ham
  • 1 pound lean pork sausage
  • 2 cups soft bread crumbs
  • 2 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

Nutritional Facts

1 slice: 339 calories, 20g fat (9g saturated fat), 121mg cholesterol, 389mg sodium, 18g carbohydrate (13g sugars, trace fiber), 19g protein

Directions

  1. 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.
  2. 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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Potluck Church Supper Ham Loaf

AVERAGE RATING
(2)
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5 Star
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MY REVIEW
alex59
Reviewed Apr. 22, 2014

"Great but I felt 2 cups of breadcrumbs was over kill I would use perhaps 3/4 of a cup.Did you mean 2cups soft bread stuffing cubes?"

MY REVIEW
Trilby Yost
Reviewed Jun. 6, 2010

"This is the best tasting ham loaf I have eaten. I particularly like the glaze that the basting sauce makes."

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