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Ham Loaves Recipe

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This recipe for Ham Loaves, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Lamb
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. lean ham
1 lb. lean pork
1 c. milk
3 beaten eggs
1 c. crushed cornflakes
1/4 tsp. pepper

SAUCE
1 c. ketchup
1 c . brown sugar
2 tsp. dry mustard
1/2 tsp. nutmeg

Directions:
Directions:
Ham & pork should be ground up & well combined. Add milk, eggs, cornflakes & pepper and mix well. Cover tightly and chill several hours or overnight before shaping. Then, form into small loaves or meatballs and place in baking pan prepared with nonstick spray. (Again, chilling for a few hours after forming the loaves but before baking will help them keep their shape later.) When placing on baking sheet, don't pack tightly together. Combine sauce ingredients and spoon over each loaf. Don't scimp on the sauce! Each loaf should be almost completely covered for the best glaze effect. Bake at 325 until done. For small, "meatball" sized ham loaves, bake 30-45 minutes. For larger loaves, bake for 1 hour or until internal temperature reaches 180 and/or the loaves "spring back" when the tops are lightly pressed.

Personal Notes:
Personal Notes:
This family favorite originally came from Alma Lambert and has been served countless times over the years. Most grocery meat departments will grind up the meat to order and the recipe is easily multiplied to enjoy later. Ham loaves freeze best prior to cooking. Shape, freeze (without sauce) on a cookie sheet and then store in bags till needed. They do not freeze as well after cooking as they are rather soft and tend to get mushy when thawed.

 

 

 

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