Sara’s Ham Loaf (Grace Herr)
This entrée is a family favorite I inherited when I married a Mennonite from Pennsylvania where it is very popular. We usually pair with scalloped potatoes. You can form into one or two loaves. Great later for sandwiches. Local interest: Oregon law does not permit butchers to mix raw and cooked or smoked meats together in their machines which are enormous and not so easily adapted to small requests. I found the best independent (as opposed to large chain) meat markets will do this for me with advance notice.
• 2 lbs. smoked ham
• 1 lb. fresh pork
• 2 c fine cracker crumbs or dry bread crumbs (I prefer cracker)
• 2 c milk
• 2 eggs lightly beaten
• 1/2 c sugar
• 1/4 c vinegar
• 1/2 c water
• 1 t dry mustard
Have smoked ham and fresh pork ground together.
Combine with all remaining ingredients and shape into a loaf.
Cover with sauce.
Combine all ingredients for sauce in a saucepan and bring to a boil. Use to baste the loaf gradually until all has been used. Then dip from around pan until done.
Bake loaf in uncovered roaster at 350 degrees for 1 1/2 hours.
Let rest a few minutes. Slice to serve.
Servings: 8 - 1 0 servings
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