Hamming it up: Fantastic ground ham recipes

Great-Grandma's Ham Loaf

1 1/2 pounds ground ham
1/2 pound ground pork
2 eggs
1 cup saltine crackers, finely crushed
1/2 Tablespoon grated onion (or onion powder)
1/2 cup whole milk
1/2 cup brown sugar
1/2 cup cold water
1/2 cup cider vinegar
1 Tablespoon Coleman's dry mustard

Pre-heat oven to 350 F degrees

In a bowl, mix ham and pork together until thoroughly blended. Add eggs, cracker crumbs, onion and milk. Blend together and shape into a loaf. In a bowl, combine brown sugar with water, vinegar and dry mustard. Place the loaf on a rack in a shallow roasting pan. Bake for one hour, basting approx. every 15 to 20 min. Serves 6 to 8.


Holiday Ham Loaf with Horseradish Sauce


2 pounds ground ham
1/2 pound lean ground pork
1/2 pound lean ground beef
1 cup unseasoned fine dry bread crumbs
1 small yellow onion, chopped
1/4 teaspoon salt
1/4 cup water or pork stock (recipe below)
1/2 cup evaporated milk
2 eggs, slightly beaten
1 cup tomato juice
Horseradish sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine all ingredients until well blended. Shape into loaf and put into large loaf pan or place in roasting pan lined with aluminum foil. Serve hot topped with horseradish sauce. Serves 6.


NANCY'S EASY PORK STOCK:
1/2 dozen Pork meat bones
4 white peppercorns
1 leek
9 cups water

Bring stock to a boil. Reduce heat and simmer 45 to 50 minutes, skimming off fat before and after cooking. Cool and strain. Refrigerate as soon as possible, if not using right away. Stock may be kept refrigerated for use in other dishes, for up to three days.


NANCY'S HORSERADISH SAUCE

3 Tablespoons horseradish
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/2 cup whipped heavy cream

In a bowl, fold all ingredients together. Serve on top of ham loaf, fish, turkey, roast beef or other dishes.

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Gran's Ham Logs with Raisin Sauce

1 1/2 pounds ground smoked ham
1/2 pound ground pork
1/3 cup of whole milk
1/4 cup oatmeal
1 egg
1/4 tsp chopped fresh thyme
1/4 tsp each, salt and pepper
Raisin sauce (recipe below)

Pre-heat oven to 350 F degrees

In a bowl, gently combine ham and pork. Add milk, oatmeal, egg, thyme, salt and pepper. Shape into 2 approx. 8-inch logs. Spoon raisin sauce over logs and bake for 45 minutes, occasionally basting logs with sauce. Serves 6 to 8.

RAISIN SAUCE

1/2 Tablespoon cornstarch
1/3 cup of cold water
1 Tablespoon lemon juice
1 Tablespoon distilled (clear) vinegar
1/8 cup seedless raisins
1/4 cup light brown sugar

In a saucepan, blend corn starch with water until a smooth paste is formed. Stir in remaining ingredients and cook over low heat, stirring, until sauce just comes to a boil. Do not overcook!


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Nancy's Hawaiian Ham Balls


1 pound ground ham
1 pound lean ground pork
1 1/2 cups fine dry bread crumbs
2 eggs, beaten
1 cup condensed milk
1/4 cup teriyaki sauce
1 cup pineapple juice
1/4 cup cider vinegar
1/4 cup water or pork stock
1 teaspoon Coleman's dry mustard
1/4 teaspoon ground cloves

Pre-heat oven to 325 F degrees.

In a bowl, combine meat. Add in bread crumbs, eggs and milk, and mix together until well blendded. In a sauce pan, combine remaining ingredients. Simmer over low heat, stirring, until warm. Do not bring to a boil. Line a large baking pan with aluminum foil. With the palms of your hands form meat mixture into uniform size balls. Place balls in pan and evenly cover with warm liquid from saucepan. Bake for one hour, basting ham balls every 15 minutes.