Sweet And Pungent Ham Pork Loaf Recipe
Ingredients
| 4 pounds uncooked ham, ground after removing fat | ||
| Pork | 4 Pound | |
| Eggs | 5 Small, beaten | |
| 2 cups day-old bread crumbs | ||
| Milk | 2 1/4 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Pepper | 1 Teaspoon | |
| 2/3 cup light-brown sugar, packed | ||
| Dry mustard | 1/4 Cup (16 tbs) | |
| 1 1-pound 13-ounce can cling-peach halves, drained | ||
Directions
About 3 hours and 15 minutes before supper:
1. Start heating oven to 350°F.
2. In large bowl or kettle, with hands, mix together ham, pork, beaten eggs, crumbs, milk, salt, and pepper. Pack into a 15 1/2-by-4 1/4-by-4 1/4-inch long angel loaf pan.
3. Bake loaf 1 hour; then pour off juices. Combine brown sugar with mustard; sprinkle over loaf. Bake 1 hour and 30 minutes longer; then remove from oven; let stand 15 minutes; pour off juice and unmold.
4. Meanwhile, make Chutney Sauce.
5. Transfer loaf, sugar side up, to platter; top with peaches, rounded side up. Serve sliced, passing Chutney Sauce. Leftovers are delicious cold.
1. Start heating oven to 350°F.
2. In large bowl or kettle, with hands, mix together ham, pork, beaten eggs, crumbs, milk, salt, and pepper. Pack into a 15 1/2-by-4 1/4-by-4 1/4-inch long angel loaf pan.
3. Bake loaf 1 hour; then pour off juices. Combine brown sugar with mustard; sprinkle over loaf. Bake 1 hour and 30 minutes longer; then remove from oven; let stand 15 minutes; pour off juice and unmold.
4. Meanwhile, make Chutney Sauce.
5. Transfer loaf, sugar side up, to platter; top with peaches, rounded side up. Serve sliced, passing Chutney Sauce. Leftovers are delicious cold.
Chef
