Three-Vegetable Ham Loaf Recipe


Health IndexHealthyCuisine
Interest Group


 Zucchini10 1⁄2 Ounce (Courgettes)
 Salt To Taste
 Pepper To Taste
 Baby carrots1⁄4 Pound
 Wine vinegar1⁄4 Cup (4 tbs)
 Gelatin1 Tablespoon
 Petits pois1 Can (10 oz)
 Cooked ham1 Pound
 Egg whites2
 Oil1⁄2 Cup (8 tbs)
 Shallots2 , chopped
 Celery stick1 , cut into matchstick strips
 Chopped tomatoes1 Pound
 Dried thyme1⁄4 Teaspoon
 Sugar1⁄2 Teaspoon
 Dry white wine4 Tablespoon
 Olive oil2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2370 Calories from Fat 1500

% Daily Value*

Total Fat 169 g260.5%

Saturated Fat 26.2 g130.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 714.5 mg29.8%

Total Carbohydrates 81 g27.1%

Dietary Fiber 28.9 g115.5%

Sugars 36.1 g

Protein 136 g272.5%

Vitamin A 416.7% Vitamin C 195.5%

Calcium 20.6% Iron 35.1%

*Based on a 2000 Calorie diet


Rinse and top and tail the zucchini (courgettes) and cut into long strips.
Put these in a dish with 3 (2) tablespoons of water.
Add salt and pepper.
Cover and microwave on HIGH for 3 minutes.
Scrape the carrots and cut into matchstick (julienne) strips.
Put the strips in a dish with 3 (2) tablespoons of water.
Cover and microwave on HIGH for 6 minutes.
Put the vinegar in a cup and sprinkle the gelatin (gelatine) over.
Leave to swell for 2 minutes, then dissolve in the micro wave oven for 1 minute on LOW.
Drain the petits pois.
Remove the rind and fat from the ham and cut it into small pieces.
Puree in a food processor.
Add the egg whites one at a time, the oil, vinegar and gelatin (gelatine) mixture, liquidizing as you do so.
Taste and adjust seasonings.
Line the base of a cake mold (mould) with non-stick parchment (greaseproof paper) and oil lightly.
Spread a layer of ham mousse in the base of the mold (mould), followed by a layer of zucchini (courgettes), and a layer of ham mousse.
Spread a layer of carrots, followed by another layer of ham mousse and a layer of petits pois.
Finish with a covering layer of ham mousse.
Press well down.
Cover and chill in the refrigerator for 8 hours.
To make the sauce, put the shallots, celery strips, celery leaves and chopped tomatoes into a bowl.
Add the thyme, sugar, white wine, olive oil and salt and pepper to taste.
Cover and microwave on HIGH for 5 minutes.
Discard the celery leaves and puree the vegetables in a food processor.
Taste and adjust seasoning.
Keep the sauce in the refrigerator until just before serving.
Turn out the ham loaf on to a serving dish.
Pour the sauce into a sauceboat