Dotty’s Ham Loaf
- Yield 6 servings
"This is my special Ham Loaf. It is wonderful, especially around Christmas. We look forward to it. It is so good and is different from any I have ever tasted anywhere else."
- 2 pounds smoked ham, coarsely chopped
- 8 ounces bulk pork sausage
- 1 cup cracker crumbs or cracker meal
- 2 tablespoons minced onion
- 2 eggs, beaten
- 1 teaspoon salt, or to taste
- 1 1/4 cups milk
- 1 tablespoon finely chopped parsley
- 3/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 3/4 teaspoon dry mustard
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup prepared mustard
- 1 to 2 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- Preheat the oven to 350F. Grease an 8 x 4-inch loaf pan.
- To prepare the loaf, place the ham in a food processor and process until it is the texture of ground beef. Combine the ground ham with the sausage, cracker crumbs, onion, eggs, teaspoon salt, milk, and parsley in a large bowl; mix well.
- Place the ham mixture in the prepared pan and flatten slightly.
- To prepare the glaze, combine the brown sugar, vinegar, and dry mustard in a small bowl; whisk to blend and set aside.
- To prepare the sauce, combine the mayonnaise, sour cream, prepared mustard, horseradish, lemon juice, and salt in another bowl. Refrigerate until serving time.
- Bake the ham loaf for 40 minutes. Remove from the oven and spoon the glaze over the loaf; bake 1 hour longer. Remove from the oven, pour off any grease, and let stand 10 minutes before slicing. Serve with the sauce.
Recipe by Dorothy Williams, Greencastle, Ind.