#2953 - Easy Ham Loaf

(by Shirley McNevich)

2 lbs. fresh ground ham
1 lb. fresh ground pork
3/4 cup to 1 cup Domino's dark brown sugar (packed)

In a bowl add ground ham, ground pork and brown sugar--mix well using your hands. Form the mixture into three small ham loafs. For each ham loaf, spray a bread loaf pan with Pam, place one ham loaf in the center and add 1/2 cup water. Repeat with each ham loaf you want to cook (or freeze the extra ones for later). Place the loaf pans in the oven and bake at 375 degrees for 45 minutes. Remove from oven, turn the ham loafs over, return to oven and bake 15 minutes longer or until heated through and browned.

#2712 - Bran Ham Loaf

(by Aunt Faye [Herman] Minier)

1 cup Post 40% bran flakes (crushed)
1/2 cup milk
2 beaten eggs
1 small onion (chopped)
3 TBSP finely chopped celery
1 TBSP French's yellow mustard
2 tsp. Worcestershire sauce
1/2 tsp. pepper
1lb. ground cooked ham

In a large bowl add crushed bran flakes, milk, beaten eggs, chopped onions, chopped celery, Worcestershire sauce and pepper--mix well using your hands. Add ground ham--mix well using your hands. Press the mixture into a greased 8" x 4" loaf pan. Bake at 350 degrees for 50 minutes.

#2510 - Basted Ham Loaf

(by Shirley McNevich)

2 lbs. ground ham
1 lb. fresh ground pork
2 eggs
1 cup milk
1 cup crushed saltine crackers
1/4 to 1/2 cup chopped parsley
Basting Sauce: 1/4 cup Domino's dark brown sugar; 1/3 cup cider vinegar; 1/3 cup water; 2 tsp. French's yellow mustard

In a bowl add eggs--beat. Add milk--beat. Add ham, pork, crushed crackers and chopped parsley--mix with your hands. Form the mixture into two loafs. In a separate bowl add brown sugar, cider vinegar, water and mustard--stir well to mix. Place ham loafs into two greased loaf pans. Spread half of the basting mixture over each ham loaf. Bake at 350 degrees for 1 hour (basting with the hot basting sauce in the loaf pans every 20 minutes) or until heated through.

#1124 - Glazed Ham Loaf

(by Bernice Merrill - friend)

1lb. ground ham
1lb. ground pork
2 beaten eggs
1 cup milk
1 cup cracker crumbs (more if needed)
Glaze: 1/4 cup cider vinegar; 3/4 cup pineapple juice; 1 tsp. French's mustard; 1 cup Domino's dark brown sugar

In a large bowl add ground ham and ground pork--mix with your hands. Add the eggs, milk, and cracker crumbs--mix with your hands until well mixed. Form the mixture into two loaves. Glaze: in a bowl add vinegar, pineapple juice, mustard and brown sugar--stir with a spoon until smooth. Place ham loaves into a greased casserole dish. Pour the glaze over the tops of the ham loaves. Bake at 350 degrees for 60-90 minutes. Every 20 minutes while baking, use a spoon to get syrup from the bottom of the casserole and drizzle it on the two ham loaves. When you think they are ready, slice through one loaf to see if the inside is hot.

#1047 - Glazed Ham Balls

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork, beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard, ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should have enough consistency to form (and hold) into a ball shape--if it doesn't, add more bread crumbs and remix--set aside. In a separate bowl add cracker crumbs--set aside. Scoop ham mixture a bit at a time into your hands and form into meatball-sized balls. As you finish forming each ball, roll them in the cracker crumbs--place each on wax paper. In a skillet over medium heat add a little canola oil. Place a few ham balls at a time into the skillet and brown them all sides. Remove browned ham balls and place them in a greased 9 x 13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar, pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1 hour.

#69 - Ham Loaf

(by Lois [Pennypacker] Minnich - friend)

2 pounds ground ham
1 pound ground fresh pork
2 eggs
1 cup cracker crumbs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup fresh parsley or parsley flakes

In a large bowl, beat the two eggs. Add ham, pork, milk, salt, pepper, parsley, and cracker crumbs. Mix everything thoroughly by hand. Split mixture in half and form two loaves. Put loaves in baking pan or dish (sprayed with Pam). You will be basting the hamloafs with the following mixture: 1 cup packed brown sugar, 1/2 cup vinnegar, 1/2 cup water, 1/2 tsp. French's mustard--mix ingredients and pour half of mixture on each loaf after loaves are in baking pan/dish. Baste every half hour while baking loaves at 350 degrees for 90 minutes.