Holiday hams often lead to the dilemma of what to do with the leftover ham. Sure, there’s ham & bean soup or ham salad, but if you grew up in Pennsylvania or Ohio you may recognize this Amish/Mennonite dish. Born from European cultures that wasted nothing, this is a superb way to use up leftover ham.
Many supermarket meat counters and butcher shops in Ohio and Pennsylvania sell ground ham specifically for this recipe, but anyone with a food processor (or meat grinder) and a bit of leftover ham can do this. Ground pork is added to the ground ham for moistness and both are bound together with breadcrumbs and eggs. The loaf is topped with an easy sweet & sour glaze.
Scalloped potatoes or macaroni and cheese are perfect to serve with this and just like it’s cousin, the beef meatloaf, cold leftover ham loaf make fabulous sandwiches the next day. We also like to fry the cold leftover slices in a bit of butter and serve with a fried egg for breakfast.
2 ½ cups ground cooked ham
1 lb ground pork
2 cups fresh bread crumbs
1 5-ounce can evaporated milk
¼ teaspoon ground black pepper
¼ cup finely chopped fresh parsley
1 cup light brown sugar
1 tablespoon ground mustard powder
Pinch of ground cloves
¼ cup cider vinegar
Preheat oven to 350 degrees.
In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, and black pepper. Mix all together just until combined and form into a loaf (don’t over mix). Place loaf into a lightly greased 9×13 inch baking dish.
Combine the brown sugar, mustard powder, cloves and vinegar. Mix well and spread about 3 teaspoons over the loaf. Place in a 350 degree oven and cook for 60-75 minutes glazing the loaf every 15 minutes with remaining glaze. Let stand 5-10 minutes before slicing. Serves 6-8.