Ham Loaf In Sour Cream Crust Recipe
Ingredients
| Lean ground cooked ham | 2 Pound | |
| Minced onion | 2 Tablespoon | |
| Shredded swiss cheese | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Canned chopped mushrooms | 4 Ounce | |
| Sour cream crust dough | 2 Cup (32 tbs) | |
| Milk | 1 Tablespoon | |
| Sour cream | 1 Tablespoon |
Directions
Combine the ground ham, minced onion, Swiss cheese, egg, and mushrooms with their liquid and stir to blend well; cover and keep cool until ready to use.Cut the Sour Cream Crust Dough in half and roll out one section on a floured board to make a rectangle 6 by 14 inches; trim edges even and save scraps.
Place dough rectangle on an un-greased baking sheet; roll out the other half of the dough on the floured board to make a second 6 by 14-inch rectangle.
Trim edges and save scraps.Distribute ham mixture lengthwise down the center of the dough on the baking sheet and, with your hands, firmly press the meat into a loaf about 3 inches in diameter, leaving a 1 1/2-inch margin of dough on all sides.
Fold dough up against sides of the meat and biush outside edge lightly with milk.
Fit second piece of dough over the loaf and press side securely against the sides of the bottom section of dough to seal.
Prick the loaf in several places with a fork.
At this point you can wrap loaf tightly and refrigerate as long as overnight.Brush covering dough with milk.
Roll reserved dough scraps out together on a floured board, cut into decorative shapes, and arrange them on the loaf.
Bake loaf, uncovered, in a 375° oven 30 to 35 minutes or until crust is golden brown.
Serve hot or cold, cut in thick slices.
Pass additional sour cream to spoon over individual portions.
Place dough rectangle on an un-greased baking sheet; roll out the other half of the dough on the floured board to make a second 6 by 14-inch rectangle.
Trim edges and save scraps.Distribute ham mixture lengthwise down the center of the dough on the baking sheet and, with your hands, firmly press the meat into a loaf about 3 inches in diameter, leaving a 1 1/2-inch margin of dough on all sides.
Fold dough up against sides of the meat and biush outside edge lightly with milk.
Fit second piece of dough over the loaf and press side securely against the sides of the bottom section of dough to seal.
Prick the loaf in several places with a fork.
At this point you can wrap loaf tightly and refrigerate as long as overnight.Brush covering dough with milk.
Roll reserved dough scraps out together on a floured board, cut into decorative shapes, and arrange them on the loaf.
Bake loaf, uncovered, in a 375° oven 30 to 35 minutes or until crust is golden brown.
Serve hot or cold, cut in thick slices.
Pass additional sour cream to spoon over individual portions.
Chef
