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Would anyone please have the recipe for Ham Loaf from Cook's Country #40 Aug/Sept 2011?
- Thread starter curious1
- Start date
Rec: Ham Loaf
Ham Loaf
This alternative to beefy meatloaf features ham steak, ground pork, seasonings, and a tangy ketchup-based glaze. Ground saltines provide a well-seasoned, cohesive texture, and a mixture of whole milk and eggs keeps the loaf moist during the hour baking time.
Serves 6 to 8
“Ham loaf is a favorite at our family dinners and church socials. I love the saltiness of the ham with the sweet glaze. Because the loaf is rich, I usually serve it with simple baked or boiled potatoes.” The test kitchen recommends that you line the rimmed baking sheet with foil for easy cleanup.
Glaze
3/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup water
2 tablespoons spicy brown mustard
1/8 teaspoon cayenne pepper
Ham Loaf
2 tablespoons vegetable oil
1 onion, chopped fine
36 Saltine crackers
2 pounds boneless ham steak, rind removed, cut into 1-inch pieces
1 pound ground pork
1 cup whole milk
3 large eggs
1 tablespoon spicy brown mustard
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1. For the glaze: Whisk sugar, vinegar, ketchup, and water together in small saucepan and simmer over medium heat until thickened, 15 to 18 minutes. Off heat, whisk in mustard and cayenne; set aside.
2. For the ham loaf: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
3. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Transfer to large bowl. Process saltines in food processor until finely ground, about 1 minute; transfer to bowl with onion. Pulse ham in food processor until finely ground, about 10 pulses; transfer to saltine-onion mixture. Add pork, milk, eggs, mustard, pepper, and cayenne to bowl and knead gently until well combined. Transfer mixture to prepared baking sheet and shape into 11 by 6-inch loaf.
4. Brush glaze over top and sides of loaf. Bake until loaf registers 160 degrees, 55 to 65 minutes. Transfer to carving board, tent loosely with foil, and let rest for 20 minutes. Slice and serve.
Ham Loaf
This alternative to beefy meatloaf features ham steak, ground pork, seasonings, and a tangy ketchup-based glaze. Ground saltines provide a well-seasoned, cohesive texture, and a mixture of whole milk and eggs keeps the loaf moist during the hour baking time.
Serves 6 to 8
“Ham loaf is a favorite at our family dinners and church socials. I love the saltiness of the ham with the sweet glaze. Because the loaf is rich, I usually serve it with simple baked or boiled potatoes.” The test kitchen recommends that you line the rimmed baking sheet with foil for easy cleanup.
Glaze
3/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup water
2 tablespoons spicy brown mustard
1/8 teaspoon cayenne pepper
Ham Loaf
2 tablespoons vegetable oil
1 onion, chopped fine
36 Saltine crackers
2 pounds boneless ham steak, rind removed, cut into 1-inch pieces
1 pound ground pork
1 cup whole milk
3 large eggs
1 tablespoon spicy brown mustard
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1. For the glaze: Whisk sugar, vinegar, ketchup, and water together in small saucepan and simmer over medium heat until thickened, 15 to 18 minutes. Off heat, whisk in mustard and cayenne; set aside.
2. For the ham loaf: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
3. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Transfer to large bowl. Process saltines in food processor until finely ground, about 1 minute; transfer to bowl with onion. Pulse ham in food processor until finely ground, about 10 pulses; transfer to saltine-onion mixture. Add pork, milk, eggs, mustard, pepper, and cayenne to bowl and knead gently until well combined. Transfer mixture to prepared baking sheet and shape into 11 by 6-inch loaf.
4. Brush glaze over top and sides of loaf. Bake until loaf registers 160 degrees, 55 to 65 minutes. Transfer to carving board, tent loosely with foil, and let rest for 20 minutes. Slice and serve.
richard-in-cincy
Well-known member
Ham Loaf from Oink Ohio
We know ham loaf.
I add dry mustard, pinch of cloves, and allspice to mine as well as a little bit of brown sugar. The idea is to have the juiciest tastiest bit from the holiday glazed ham in every bite.
We know ham loaf.
I add dry mustard, pinch of cloves, and allspice to mine as well as a little bit of brown sugar. The idea is to have the juiciest tastiest bit from the holiday glazed ham in every bite.
We really enjoyed it, it will be my go to now. I chose it as I had all the ingredients on hand and
used a 1 lb chunk of ham from the freezer. The ham was one of those boneless half hams Costco sells. I will make it again using the ham steak the recipe calls for. Very easy to put together and the glaze is really delicious. My favorite of several ham loaf recipes I've tried.
I served it with Scalloped Potatoes from an April 2003 Cook's Illustrated and Braised Carrots and Parsnips with dried Cranberries from Cook's Illustrated Dec 2016. I guess it was a Cook's Country/Cook's Illustrated meal.
used a 1 lb chunk of ham from the freezer. The ham was one of those boneless half hams Costco sells. I will make it again using the ham steak the recipe calls for. Very easy to put together and the glaze is really delicious. My favorite of several ham loaf recipes I've tried.
I served it with Scalloped Potatoes from an April 2003 Cook's Illustrated and Braised Carrots and Parsnips with dried Cranberries from Cook's Illustrated Dec 2016. I guess it was a Cook's Country/Cook's Illustrated meal.
michael-in-phoenix
Well-known member
Note to self: When in Pittsburgh, never let your Ham Loaf.