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Ham Loaf In Sour Cream Crust Recipe
|Lean ground cooked ham||2 Pound|
|Minced onion||2 Tablespoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Canned chopped mushrooms||4 Ounce|
|Sour cream crust dough||2 Cup (32 tbs)|
|Sour cream||1 Tablespoon|
Serving size: Complete recipe
Calories 3528 Calories from Fat 574
% Daily Value*
Total Fat 189 g290.3%
Saturated Fat 80.1 g400.5%
Trans Fat 0 g
Cholesterol 359.3 mg
Sodium 2689.6 mg112.1%
Total Carbohydrates 260 g86.6%
Dietary Fiber 4.5 g18.1%
Sugars 6.9 g
Protein 221 g441.7%
Vitamin A 15.9% Vitamin C 0.22%
Calcium 48.7% Iron 5.9%
*Based on a 2000 Calorie diet
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 375Â° 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.