Mustard Glazed Ham Loaf
- 1 pound moderately finely ground smoked ham
- ¾ pound moderately finely ground pork
- 1½ cups soft white bread crumbs, coarsely crumbled stale corn bread, or leftover cooked rice
- ¾ cup fresh orange juice or chicken broth or a
- combination of the two
- ½ cup mustard pickle relish
- 1 medium yellow onion, finely chopped
- 2 large eggs
- ¼ cup coarsely chopped parsley
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ½ cup orange marmalade blended with 2 tablespoons prepared yellow mustard (glaze)
Instructions:
Meat loaves, especially ham loaves, have always been popular below the Mason-Dixon because they’re versatile, they’re filling, and they offer every opportunity to recycle leftovers.
- Preheat the oven to 375° F. Coat a 9 × 5 × 3-inch loaf pan with nonstick cooking spray and set aside.
- Place all ingredients except the last (the glaze) in a large bowl and mix thoroughly, using your hands. Scoop into the pan, packing firmly and mounding slightly in the center.
- Bake in the lower third of the oven for 40 minutes. Spread the glaze on top, reduce the oven temperature to 350° F., and bake 15 to 20 minutes longer or until nicely browned and an instant-read meat thermometer thrust into the middle of the loaf registers 165° F.
- Let the ham loaf rest for 20 minutes in the upright pan on a wire rack, then loosen around the edge with a thin-blade spatula and ease onto a heated platter.
- Turn right side up, slice, and serve. Or if you prefer, chill well and serve cold.