Baked Ham Loaf In Pineapple Raisin Sauce Recipe
Ingredients
| Ham | 3/4 Pound | |
| 3/4 lb. lean fresh pork, ground | ||
| Bread crumbs | 1/4 Cup (16 tbs), finely chopped | |
| Dry mustard | 1/2 Teaspoon | |
| Eggs | 2 | |
| Tomato juice | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Pineapple juice | 4 Tablespoon (Pineapple-Raisin Sauce:) | |
| Raisins | 1/2 Cup (16 tbs) (Pineapple-Raisin Sauce:) | |
| Lemon juice | 1 Tablespoon (Pineapple-Raisin Sauce:) | |
| Grated rind of 1 lemon | ||
| Ginger | 1/2 Teaspoon (Pineapple-Raisin Sauce:) | |
| Prepared mustard | 1 Teaspoon (Pineapple-Raisin Sauce:) | |
| Currant jelly | 1/4 Cup (16 tbs) (Pineapple-Raisin Sauce:) | |
Directions
GETTING READY
1. Preheat the oven to 350°
2. Grease a loaf pan with oil or butter.
MAKING
3. In a bowl, combine the ground pork, ham, bread crumbs, mustard, eggs, tomato juice and milk.
4. Mix well with a wooden spoon until thoroughly blended.
5. Turn the mixture into the greased loaf pan.
6. Bake in the preheated oven for about 1 hour.
7. Combine the pineapple juice, raisins, lemon juice and rind.
8. Pour pineapple-raisin sauce over the loaf and return to oven for 30 minutes.
9. When baked, remove and allow resting for 10 minutes before unmoulding on a serving platter.
FINALIZING
10. Combine ginger, mustard and red currant jelly in a saucepan.
11. Stir over low heat until jelly melts.
SERVING
12. Pour the currant jelly sauce over the ham loaf.
13. Slice and serve with a tossed green salad.
1. Preheat the oven to 350°
2. Grease a loaf pan with oil or butter.
MAKING
3. In a bowl, combine the ground pork, ham, bread crumbs, mustard, eggs, tomato juice and milk.
4. Mix well with a wooden spoon until thoroughly blended.
5. Turn the mixture into the greased loaf pan.
6. Bake in the preheated oven for about 1 hour.
7. Combine the pineapple juice, raisins, lemon juice and rind.
8. Pour pineapple-raisin sauce over the loaf and return to oven for 30 minutes.
9. When baked, remove and allow resting for 10 minutes before unmoulding on a serving platter.
FINALIZING
10. Combine ginger, mustard and red currant jelly in a saucepan.
11. Stir over low heat until jelly melts.
SERVING
12. Pour the currant jelly sauce over the ham loaf.
13. Slice and serve with a tossed green salad.
Chef
