Tired of the same old ham leftovers? This ham loaf is just marvelous! We’re putting this delightful little loaf on our regular rotation and you will too. Serve it up with our Cherry Jalapeno Chutney and you’ve created a real crowd pleaser!
Here we served it pan fried with a cheesy egg “cloud” and veggie hash! Tradition includes brown sugar baked on top of your loaf, but we prefer the sweet tang of chutney!
Serves 6 to 8
- 1 3/4 lb ham
- 1 3/4 lb boneless pork
- 2 eggs
- 1 cup bread crumbs
- 1 cup evaporated milk
- 1/8 tsp kosher salt (optional because ham is salty)
- 1/4 tsp black pepper
- Preheat oven to 350 degrees F. Lightly spray a 9×5 loaf pan.
- OK so you have options here. Option 1: Chop leftover ham into 1 inch chunks and place in the bowl of a food processor. Blend until fully ground into small bits. Put ham into large mixing bowl and set aside. Then do the same with your pork and blend until fully ground. Add the pork to the ham in the large mixing bowl.
- Option 2: Get some ham loaf mix from your local butcher shop. Tell them you need equal parts ham and pork. Whenever possible support your local butcher shops, they’re much better at meat than the chain stores.
- So either way, you now have ground ham and pork in your mixing bowl.
- Add eggs, bread crumbs, evaporated milk, salt (if you want it) and black pepper. Using your hands…yes your hands…thoroughly combine all the ingredients.
- Pat your mix into prepared loaf pan. Take care not to leave any gaps in the corners of the pan. So pat it down well in the corners and the center. Don’t round the top of your loaf, it cooks best when the loaf is flat on top.
- Bake for 80 to 90 minutes. Allow to cool for 10 minutes before serving.
- Serve with Locally Seasoned chutney!