A cranberry sauce-based topping makes this easy-to-prepare ham loaf festive enough for a holiday meal.I find it’s a great way to use up leftover ham.
—Ronald Heffner
Pawleys Island, South Carolina
Pawleys Island, South Carolina
PREP: 20 min
BAKE: 70 min
Yield: 8 servings
INGREDIENTS
1 egg, lightly beaten
1 cup milk
2 medium onions, chopped
1 medium green pepper, chopped
1 cup soft bread crumbs
1-1/2 pounds ground fully cooked ham
1 pound bulk pork sausage
1 can (16 ounces) whole-berry cranberry sauce
1/4 cup water
1 tablespoon light corn syrup
1 cup milk
2 medium onions, chopped
1 medium green pepper, chopped
1 cup soft bread crumbs
1-1/2 pounds ground fully cooked ham
1 pound bulk pork sausage
1 can (16 ounces) whole-berry cranberry sauce
1/4 cup water
1 tablespoon light corn syrup
PROCEDURE
In a large bowl, combine the egg, milk, onions, green pepper and bread crumbs. Crumble ham and sausage over mixture; mix well.
Pat into an ungreased 9-in. x 5-in. x 3- in. loaf pan (pan will be full). Place on a baking sheet. Bake, uncovered, at 350° for 70- 80 minutes or until a meat thermometer reads 160°.
In a small saucepan, combine the cranberry sauce, water and corn syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Remove ham loaf to a serving platter; top with cranberry sauce.
Recipe taken from Taste Of Home magazine October-November 2006
No comments:
Post a Comment