Irene's Mustard-Glazed Ham Loaf

Recipe Ingredients

3 tablespoons	45ml	Light brown sugar
3 tablespoons	45ml	Coleman's dry mustard
3 tablespoons	45ml	Apple cider vinegar
1 lb	454g / 16oz	Finely-ground boneless smoked ham
1 lb	454g / 16oz	Finely-ground fresh lean pork shoulder
1 cup	237ml	Finely-ground Ritz crackers
3 tablespoons	45ml	Whole yellow mustard seeds
1 teaspoon	5ml	Freshly-ground black pepper
2		Eggs - lightly beaten
3/4 cup	177ml	Whole milk

Recipe Instructions

Preheat the oven to 350 degrees. Lightly grease an 8 1/2- by 4 1/2-inch loaf pan.

To make the glaze, in a small bowl combine the brown sugar, dry mustard, and vinegar to form a smooth mixture. Set aside.

In a large bowl, place the ham, pork, crackers, mustard seeds, pepper, eggs, and milk. Using your fingers, gently mix the ingredients until just combined. Do not overmix.

Transfer the mixture to the prepared loaf pan and smooth the top. Using a sharp fork, poke holes into the entire surface of the ham loaf. Bake on the lower shelf of the oven for 35 minutes.

Remove the ham loaf from the oven and carefully pour the glaze over the top, making sure it goes into the meat rather than over the sides of the pan! Return to the oven and bake on the top shelf 10 to 12 minutes, or until the glaze is hot and several shades darker. Let stand at room temperature for 10 minutes before serving.

This recipe yields 6 to 8 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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