Glazed Ham Loaf Recipe
Ingredients
Milk - 1/2 cup
Egg - 1
Catsup - 1 tablespoon
Prepared mustard - 1 tablespoon
Pepper - 1/8 teaspoon
Soft white-bread crumbs - 1 cup
Ground ham - 1 lb
Ground veal - 1/2 lb
Onion - 2 tablespoons, finely chopped
Parsley - 1 tablespoon, chopped
For fruit glaze:
Fruits for salad - 1 can (8-3/4 oz)
Light-brown sugar - 1/4 cup, firmly packed
Cider vinegar - 2 tablespoons
Directions
GETTING READY
1. Preheat oven to 350F.
MAKING
2. In large bowl, combine milk, egg, catsup, mustard and pepper and beat until well blended.
3. Stir in bread crumbs and let mixture stand several minutes.
4. Mix well adding ham, veal, onion and parsley.
5. In shallow baking pan, shape meat into loaf about 8 inches long and 4 inches wide.
6. Bake ham loaf, uncovered, for 30 minutes.
To make Fruit Glaze:
7. Into a small saucepan drain syrup from fruit and bring it to boiling adding brown sugar and vinegar stirring.
8. Add fruit reduce heat and simmer for 5 minutes.
9. Remove saucepan from heat.
10. Remove ham loaf from oven.
11. Pour glaze over loaf, arranging the fruit attractively on top.
12. Bake ham loaf 30 minutes longer.
13. With wide spatula, remove ham loaf to a warm platter.
14. Over top of the loaf spoon glaze from pan.
SERVING
15. Serve with cabbage wedges, if desired and pass Mustard Sauce separately.
1. Preheat oven to 350F.
MAKING
2. In large bowl, combine milk, egg, catsup, mustard and pepper and beat until well blended.
3. Stir in bread crumbs and let mixture stand several minutes.
4. Mix well adding ham, veal, onion and parsley.
5. In shallow baking pan, shape meat into loaf about 8 inches long and 4 inches wide.
6. Bake ham loaf, uncovered, for 30 minutes.
To make Fruit Glaze:
7. Into a small saucepan drain syrup from fruit and bring it to boiling adding brown sugar and vinegar stirring.
8. Add fruit reduce heat and simmer for 5 minutes.
9. Remove saucepan from heat.
10. Remove ham loaf from oven.
11. Pour glaze over loaf, arranging the fruit attractively on top.
12. Bake ham loaf 30 minutes longer.
13. With wide spatula, remove ham loaf to a warm platter.
14. Over top of the loaf spoon glaze from pan.
SERVING
15. Serve with cabbage wedges, if desired and pass Mustard Sauce separately.
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