Any Good Recipes For Ham Loaf Out There?

I saw an article that mentioned Ham Loaf. I'm from Western PA and mom made ham loaf, but I hadn't even thought about ham loaf for years. When I read that article, I had flashbacks and a craving to make some. I could look up recipes on the Net, but it's more fun to let fellow roadfooder's put their 2 cents into the discussion. Let's have those recipes Roadfooder's!

Wow! Ham Loaf! I loved the stuff as a kid in W. PA! I will have to ask my Mother when I get back from Portland (free phone in AK), but I do remember that she used Kellogg's CornFlakes in the mix and basted it with some kind of concoction of brown sugar and ketchup. I loved it hot that evening and took it to school as sandwiches. I'll ask her and get back to you.......I might have to make some when I get back to AK!

I think I might have put this in the Wrong Forum. Would one of the Moderators take a look at it and adjust if necessary

quote:

Originally posted by lleechef

Wow! Ham Loaf! I loved the stuff as a kid in W. PA! I will have to ask my Mother when I get back from Portland (free phone in AK), but I do remember that she used Kellogg's CornFlakes in the mix and basted it with some kind of concoction of brown sugar and ketchup. I loved it hot that evening and took it to school as sandwiches. I'll ask her and get back to you.......I might have to make some when I get back to AK!

Where in Western PA are you from?? I'm from St Marys, PA, Home of Straub Beer!! www.straubbeer.com

North of Pittsburgh, Rochester and Sewickley. I will post a recipe when I get back to AK.

I did a quick search on the net and found this one at < http://www.wchstv.com/gmarecipes/hamloaf.shtml >
I think might thry this myself.

Ham Loaf
By Patricia Kast, Winter Haven, Fla.

A finalist in the GMA 2000 Cut the Calories Cook-Off Contest

Ingredients

# 1 1/2 pounds ground lean pork
# 3/4 pounds ground smoked ham
# 1 medium chopped onion
# 1/2 cup crushed corn flakes
# 2 egg whites
# 1/2 cup skim milk
# 1/2 teaspoon paprika
# 1/2 teaspoon Worcestershire sauce
# 1/2 teaspoon dry mustard
# 3 tablespoons of brown sugar
# 1/2 cup crushed pineapple


Directions

1. Mix all ingredients together, except for the brown sugar, dry mustard and crushed pineapple, and shape into a loaf form.

2. Place 1/2 cup crushed pineapple, the three tablespoons brown sugar and 1/2 dry teaspoon mustard in the bottom of the pan. Place meat loaf on top. With a sharp knife, crisscross slashes across the top of the loaf.

3. Bake 1 1/2 hours at 350 degrees.

Recipes copyright ©2000 Cut the Calories Cook-Off Contest.

I looked at a bunch of recipes, took ideas from some of them and came up with this concoction. Made it last night. It was great. The secret is to use good quality ham.

Foodbme's Ham Loaf
Yields: 8 servings
INGREDIENTS:

1 cup Quaker Oats
1 cup finely chopped sweet onion
2 stalks finely chopped celery
2 eggs, beaten
2 TBSP lemon juice
1 teaspoon ground mustard
1 teaspoon ground ginger
2-3 TBSP Worcestershire sauce to your taste
1 TBSP Course Black pepper
3-4 dashes ground nutmeg
1 TBSP paprika
1 pound finely ground fully cooked ham
1/2 pound bulk pork sausage
1/2 pound hamburger
GLAZE:
2 tablespoons and 2 teaspoons
packed brown sugar
1 tablespoon and 1 teaspoon cider vinegar
1 tablespoon and 1 teaspoon water
1/4 teaspoon ground mustard

DIRECTIONS:

1.In a large bowl, combine the first 11 ingredients. Add ham and sausage, beef; mix well. Place in ungreased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 1 hour.
2.Meanwhile, combine glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes. After 1 hour of cooking, remove loaf from the oven; drain. Baste with half of the glaze. Bake 20 minutes longer or until a meat thermometer reads 160-170 degrees F, basting occasionally.

This is one I use from Marcia Adams Cooking from Quilt Country, I love her cookbooks

Church Supper Ham Loaf

1 lb ground ham
1 lb lean sausage
2 cups soft bread crumbs
2 eggs
1 cup sour cream
1/2 cup chopped onion
2 TB lemon juice
1 tsp curry powder
1 tsp ground ginger
1 tsp powdered mustard
1/8 tsp grated nutmeg
1/8 tsp paprika

Basting Sauce
1 cup brown sugar
1/2 cup water
1/2 cup cider vinegar
1/4 tsp pepper

Combine meat and crunmbs in a bowl by hand, in another bowl mix rest of ingr. well, pour over meat mix and blend well. Put mix into loaf pan and bake at 350 for 1 hour

Prepare basting sauce by combining sauce ngred in saucepan and bring to a boil

When ham loaf has baked for 45 min, remove from oven and drain off fat, pour sauce overloaf and continue baking another 15 min, basting with pan juices
Unbaked this freezes well

Enjoy! Some scalloped potatoes, spinach salad and pineapple upside down cake !
KB

This is the recipe we use at our restaurant for our Monday lunch special, HAM BALLS. You should be able to make a fantastic ham loaf with this, also.

BALL MIX
2 ½ lb ground ham
2 lb breakfast sausage
1 lb ground beef
2 cups milk
3 eggs
3 cups crushed graham crackers

SAUCE
1 can tomato soup
1 lb. brown sugar
¾ cup brown sugar
2 tsp dry mustard

DIRECTIONS:

Combine all Ball mix ingredients.
Form into balls using a #12 scoop. Place in a sprayed 2” pan.
Combine sauce ingredients & cover balls.
Bake covered at 350 degrees for 30 to 45 minutes or when internal temperature reaches 160 degrees.

I wanted to revive this, as I found my moms recipe from the 60's in my recipe box.

Evalyn's Ham Loaf
-----------------
2 lbs cooked ham (ground)
1 lb lean ground beef
1/2 lb bulk pork sausage
1 1/2 cup tomato juice
2 cups soft breadcrumbs
1/2 cup finely chopped celery
1 medium onion, minced
2 eggs well beaten
1 tsp pepper

1/4 cup & 2 tbs firmly packed brown sugar
1/2 cup catsup
1 tsp dry mustard
1/2 tsp ground nutmeg

Combine 1st 9 ingredients... Mix well.
Spread into 2 QT greased cassarole dish.

Combine sugar, catsup, mustard and nutmeg.
Mix well.
Spread over meat misture.
Set cassarole dish into shallow pan of water and bake at 350 for 1 1/2 hour.

Creamy Mustard Sauce..
1 cup mayo
1/4 cup prepared mustard
2 cups whipping cream (edited by me)
(that seems to be optional according to the way mom wrote the recipe)

I think this whole subject should be in the Misc/Recipe thread, IMHO

quote:

Originally posted by Foodbme

I think I might have put this in the Wrong Forum. Would one of the Moderators take a look at it and adjust if necessary

I agree

That's a very fine recipe. Having been on a lifelong futile quest for the perfect ham loaf, I stared at it for two days, thinking, "Graham crackers? Nah". Then I decided I had nothing left to lose by trying it. I do think there's a typo in the sauce part of the recipe, I can't believe that "1 lb. brown sugar" belongs there. The ham balls minus the 1 lb. brown sugar were very fine, thanks much!

quote:

Originally posted by blizzardstormus

This is the recipe we use at our restaurant for our Monday lunch special, HAM BALLS. You should be able to make a fantastic ham loaf with this, also.

BALL MIX
2 � lb ground ham
2 lb breakfast sausage
1 lb ground beef
2 cups milk
3 eggs
3 cups crushed graham crackers

SAUCE
1 can tomato soup
1 lb. brown sugar
� cup brown sugar
2 tsp dry mustard

DIRECTIONS:

Combine all Ball mix ingredients.
Form into balls using a #12 scoop. Place in a sprayed 2� pan.
Combine sauce ingredients & cover balls.
Bake covered at 350 degrees for 30 to 45 minutes or when internal temperature reaches 160 degrees.

Never heard of hamloaf, isn't that Spam?

quote:

Originally posted by thediningroom

Never heard of hamloaf, isn't that Spam?

Ha! My boss is from Western PA, and he was rattling on about "ham loaf".

I said, "Yeah, SPAM."

He said, "No, its ground ham with spices and stuff."

I said, "Yeah, SPAM."

Then he started getting mad, so I shut up.

quote:

Originally posted by thediningroom

Never heard of hamloaf, isn't that Spam?

NO... check the recipes.....

SPAM>>>>
Ingredients:
Chopped pork shoulder meat with ham meat added.
Salt (for binding, flavour, and firmness)
Water (to help in mixing)
Sugar (for flavour)
Sodium Nitrite (for colour and as a preservative)

quote:

Originally posted by roossy90

quote:

Originally posted by thediningroom

Never heard of hamloaf, isn't that Spam?

NO... check the recipes.....

SPAM>>>>
Ingredients:
Chopped pork shoulder meat with ham meat added.
Salt (for binding, flavour, and firmness)
Water (to help in mixing)
Sugar (for flavour)
Sodium Nitrite (for colour and as a preservative)

Well, I was teasing him, but...

salt, water, sugar, Sodium Nitrite - just about every supermarket ham has those ingredients. The shoulder vs. rear leg pork meat is pretty much a wash, since it is finely ground. The picnic (shoulder) is probably more flavorful.

Acornlover, I absolutely love Marcia Adams, the food she writes about, her stories, I miss watching her shows. She is a great writer.

Roosy, very nice recipe.
Absolute comfort food, not often here in southern NY.

Talk about a blast from the past- I venture to say that only those of us from the NE and over 50 have ever even tasted a ham loaf. I can remember my Mom asking the butcher to grind ham and sausage and beef altogether so she could make a ham loaf for church pot lucks- those were the days. I may have to dig through her old recipe books and cards and see if I can resurrect that one.

quote:

Originally posted by blizzardstormus

This is the recipe we use at our restaurant for our Monday lunch special, HAM BALLS. You should be able to make a fantastic ham loaf with this, also.

BALL MIX
2 ½ lb ground ham
2 lb breakfast sausage
1 lb ground beef
2 cups milk
3 eggs
3 cups crushed graham crackers

SAUCE
1 can tomato soup
1 lb. brown sugar
¾ cup brown sugar
2 tsp dry mustard

DIRECTIONS:

Combine all Ball mix ingredients.
Form into balls using a #12 scoop. Place in a sprayed 2” pan.
Combine sauce ingredients & cover balls.
Bake covered at 350 degrees for 30 to 45 minutes or when internal temperature reaches 160 degrees.

I am wonderng if that is what the church ladies from Iowa made, in reference to that other Ham Loaf post on the recipe thread?...

We always had a baked ham the weekend before it was my mother's turn to host the monthly meeting of her card club so she could make this classic ladies' lunch dish:

(This recipe originally called for 1 Tbsp. of brown sugar but the 1 tsp. is enough for me.)

HARVEST HAM BALLS

1 egg, beaten
1/2 cup soft bread crumbs
1/2 cup milk
1 tsp. brown sugar
Dash ground cloves
1 lb. ground cooked ham (about 2 cups)
8 canned peach halves, well drained
1 Tbsp. melted butter or margarine
Paprika
Green celery tops or fresh parsley

Combine egg, crumbs, milk, sugar, cloves and ham. Shape into 8 balls. Place peach halves, hollow sides up, in greased baking dish. Nest a ham ball in each peach half. Brush top of ham mixture with melted butter and sprinkle lightly with paprika. Bake in 350 degree oven for 25 minutes. Garnish with celery leaves.

Edited to add that the balls in this recipe are a softer consistency than the ham loaf mixtures. If you have trouble shaping them, you can chill the ham mixture for an hour or so.

Oh.... I like the idea of them in peaches......

Most of the butcher stalls at our local farmers' markets still sell ham loaves, either fresh or frozen like these:

See MiamiDon?..
That aint Spam!

quote:

Originally posted by roossy90

See MiamiDon?..
That aint Spam!

Oh, it's the PINEAPPLE.

I'll have to print the recipe up-thread for the boss.

Check out my moms recipe I poste.. I like most of the ingredients, just not too sure about the tomato juice, thou...
I am gonna make it next week, and post my findings with pics here...
so.. keep an eye out...

I wish they would move this thread to the recipe section.

Oh... Had to remind myself, I am making the ham loaf tomorrow..

quote:

Originally posted by roossy90

I wanted to revive this, as I found my moms recipe from the 60's in my recipe box.

Evalyn's Ham Loaf
-----------------
2 lbs cooked ham (ground)
1 lb lean ground beef
1/2 lb bulk pork sausage
1 1/2 cup tomato juice
2 cups soft breadcrumbs
1/2 cup finely chopped celery
1 medium onion, minced
2 eggs well beaten
1 tsp pepper

1/4 cup & 2 tbs firmly packed brown sugar
1/2 cup catsup
1 tsp dry mustard
1/2 tsp ground nutmeg

Combine 1st 9 ingredients... Mix well.
Spread into 2 QT greased cassarole dish.

Combine sugar, catsup, mustard and nutmeg.
Mix well.
Spread over meat misture.
Set cassarole dish into shallow pan of water and bake at 350 for 1 1/2 hour.

Creamy Mustard Sauce..
1 cup mayo
1/4 cup prepared mustard
2 cups whipped cream
(that seems to be optional according to the way mom wrote the recipe)

I think this whole subject should be in the Misc/Recipe thread, IMHO

Is that "whipped cream", or should it be whipping cream?

Hmm... checking now......I have a lot of her recipes, so it may take me a bit to find it...

Guessing whipping cream, as whipped cream doesnt make sense..
LOL......
Havent found it yet....Goodness where I put it...

And it also sounds like a lot of whipping cream, (IHMO), and alot of mayo for the mustard,,.... but this recipe is from the 60's..


Just saw this link...

http://www.gahrshamloaf.com/default.htm

quote:

Originally posted by roossy90

Guessing whipping cream, as whipped cream doesnt make sense..
LOL......
Havent found it yet....Goodness where I put it...

And it also sounds like a lot of whipping cream, (IHMO), and alot of mayo for the mustard,,.... but this recipe is from the 60's..


Just saw this link...

http://www.gahrshamloaf.com/default.htm

Great link, and I am a fool for mail-order regional food.

This is my mothers recipe. It includes our "Special Sauce" which is basically a french dressing/sweet and sour type sauce.
http://www.zeidersconcessions.com/zeidershamloaf