*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good but I tweaked the recipe. The butcher suggest a ratio of 2:1. Therefore I used 1 1/4 pounds ground pork and 3/4 pounds ham. Also used bread crumbs instead of crackers. Used a generous 1/3 cup measuring cup to make consistent loafs to get 14. Next time would use 1/2 cup. The smaller 1/3 loaves I flip at one hour and tested temp and they were already done. I left in oven so glaze could caramelize on both sided. Then popped under the broiler to brown.
Six mini ham loaves (half recipe) = six delicious portions of meat. With 3 of us eating I just halved the recipe. The one change I made was I brought the glaze to a boil on the stovetop before adding it to the raw meat. I saved part of the glaze to add after the meat was cooked and basted 2-3 times while the meat was cooking. This is a delicious recipe that my family really enjoyed. I served this with Spinach and Sweet Corn Mashed Potatoes another AR recipe and a simple salad. I ve made ham loaves many many times but this was the first time I formed them in mini loaves. I liked it better than making 1 large loaf. Thanks Deb for sharing your version of Ham Loaf.
I wanted to use up Christmas ham pieces and have a delicious appetizer for New Year's Eve. I didn't have any ground pork or ground beef but I did have ground elk. My daughter and I rolled them into little cocktail meatballs. I baked them until brown then covered with sauce and finished baking them. THESE ARE DELICIOUS!!!!
This is the recipe my mother always used. It is wonderful! She always glazed it with a brown sugar/yellow mustard glaze and served it with a sour cream/horse raddish sauce. It was an Easter tradition at our house!
This was a delicious! I could not find ground pork that was not mixed with ground beef so I used that along with the ham next time I would use more ham than the pork to give it a more authentic "ham loaf" taste. The sauce was perfect how it was. I made the "mashed cauliflower" with it and it was a hearty meal! Thanks again for sharing this recipe!