Hearty Ham Loaves Recipe

Ingredients
<br>- 1 cup crushed butter-flavored crackers
<br>- 2/3 cup finely chopped onion
<br>- 1/2 cup finely chopped green pepper
<br>- 2 eggs, beaten
<br>- 2 tablespoons lemon juice
<br>- 1 teaspoon ground mustard
<br>- 1 teaspoon ground ginger
<br>- 1 teaspoon Worcestershire sauce
<br>- 1/4 teaspoon pepper
<br>- 1 dash ground nutmeg
<br>- 1 dash paprika
<br>- 1 1/3 pounds finely ground fully cooked ham
<br>- 1 pound bulk pork sausage
<br>- GLAZE:
<br>- 1/2 cup packed brown sugar
<br>- 1/4 cup cider vinegar
<br>- 1/4 cup water
<br>- 1 teaspoon ground mustard
<br><p></p>Directions
<br>step 1: In a large bowl, combine the first 11 ingredients. Add ham and sausage; mix well. Shape into two loaves. Place in ungreased 9-in. x 5-in. x 3-in. loaf pans.
<br>step 2: Bake one loaf at 350 degrees for 1 hour.
<br>step 3: Meanwhile, combine glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes. Remove loaf from the oven; drain. Baste with half of the glaze. Bake 30-40 minutes longer or until a meat thermometer reads 160-170 degrees, basting occasionally.
<br>step 4: Cover and freeze the remaining loaf and glaze for up to 2 months. To prepare, thaw in the refrigerator overnight and bake as directed.
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Ingredients
- 1 cup crushed butter-flavored crackers
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 2 eggs, beaten
- 2 tablespoons lemon juice
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1 dash ground nutmeg
- 1 dash paprika
- 1 1/3 pounds finely ground fully cooked ham
- 1 pound bulk pork sausage
- GLAZE:
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup water
- 1 teaspoon ground mustard

Directions
step 1: In a large bowl, combine the first 11 ingredients. Add ham and sausage; mix well. Shape into two loaves. Place in ungreased 9-in. x 5-in. x 3-in. loaf pans.
step 2: Bake one loaf at 350 degrees for 1 hour.
step 3: Meanwhile, combine glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes. Remove loaf from the oven; drain. Baste with half of the glaze. Bake 30-40 minutes longer or until a meat thermometer reads 160-170 degrees, basting occasionally.
step 4: Cover and freeze the remaining loaf and glaze for up to 2 months. To prepare, thaw in the refrigerator overnight and bake as directed.

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