Ham Loaf

When we were heavy into our pork production and meat curing phase, Dave decided to cure a ham and bring it for Easter. Something didn’t go right and the ham was suuuuper salty. I thought it was a shame to throw out meat that we’d raised for 6 months and he’d cured for 10 days, so I leafed through my cookbooks and found this “dandy” recipe in the Fanny Farmer cookbook (her words) that uses minced ham and ground pork. I have made it many times since.

Helen

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Ham Loaf:

• 1 pound ground pork
• 1 1/2 pounds cooked ham
• 1/2 cup onion, minced
• 1 cup bread crumbs
• 1 egg
• 1/4 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper

Topping:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar

Preheat oven to 350°F. Cut ham into large pieces and process in a food processor until coarsely ground. In a large bowl, combine all hamloaf ingredients and mix well. Pat into a 9″x5″ loaf pan.

In a small bowl, whisk together ketchup, vinegar and brown sugar. Spread over hamloaf.

Bake at 350°F for 45 minutes. Let sit 15 minutes before slicing. Serve with potatoes of any kind.