Sunday, March 18, 2012
I can not believe that this family classic is just now making it's debut on the food blog. This is an Easter meal in our family that I have fond memories of. I hate to even post a picture because this is for sure the ugly step child of main dishes. The trickiest part of this recipe is getting the nerve to ask the butcher to grind your ham and you may get a dirty look or two because they have to clean the machine before and after to do this, but for this Stewart family classic it is worth it. My kids ate this meal for the first time and they all loved it's sweetness and texture. It's a great meal and really takes ham to a whole other level!!
1 lbs ground ham
3/4 lbs ground pork
1/2 cup cracker crumbs (crushed saltines)
1/2 c milk
Purchase you meats at the store, you should be able to buy ground pork in the meat case, and the ham you will purchase in a small ham "roast", then have the butcher put it through the grinder like I talked about. Tip... go to a "customer friendly" grocer. You will have better luck at a high end grocery store then you will asking them to do this at Walmart.
Mix all ingredients together and shape into loaf pan sprayed with cooking spray. Poke holes in meat with a skewer to allow glaze to distribute in the meat. Set aside while you make the glaze.
3/4 c brown sugar
1/4 c vinegar
2 t prepared mustard (Dijon)
1/2 c water
Bring all ingredients to a boil in small saucepan. Boil 5 minutes. Pour mixture over meat.
Cook in loaf pan 45 minutes at 350 degrees.
(Make earlier in the day)
1 beaten egg
6 T vinegar
1 T flour
1 T Dijon mustard
1/4 T water
Heat ingredients in a saucepan on medium heat. Heat and Stir until thickens. Take off of heat pour into small bow and cool completely in the refrigerator.
Then fold in
1 c !!Whipped!!! Whipping cream
2 T sugar
Refrigerate mixture until ready to serve as a dollop on top or to the side of ham loaf.