Recipie for Leftover Ham
Yield
8 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground ham
|
* |
| 1 | pound |
ground pork
fresh |
|
| ⅔ | cup |
bread crumbs
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 1 | each |
eggs
slightly beaten |
|
| 10 | ounces |
currant jelly
|
|
| ⅓ | cup |
light corn syrup
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | teaspoons |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground ham
|
* |
| 453.6 | g |
ground pork
fresh |
|
| 158 | ml |
bread crumbs
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
scallions, spring or green onions
|
|
| 1 | each |
eggs
slightly beaten |
|
| 289 | ml/g |
currant jelly
|
|
| 79 | ml |
light corn syrup
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
dry mustard
|
|
Directions
Mix meat, crumbs, milk, onion, egg and a dash of pepper.
Shape into a loaf.
Cook in a shallow baking dish .
Bake 350℉ (180℃). oven for 1½ hours.
During last 30 minutes, spoon on Tangy Mustard Glaze as follows:
Combine last four ingredients and baste ham loaf with glaze.
Serve remaining sauce on the side.
