Church Supper Ham Loaf Recipes

HAM LOAF

Steps:

• In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes. , Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.

GLAZED HAM LOAF

Steps:

• Preheat oven to 350°F.
• Cook onion in butter for 5-6 minutes or until tender. Cool completely.
• Combine all loaf ingredients in a bowl and mix well.
• Place on a parchment lined pan and form into an 8"x 4" loaf. Bake for 1 hour or until the inside of the loaf reaches 160°F.
• Combine topping ingredients and spread over the top of the loaf during the last 20 minutes of cooking.
• Rest 5-7 minutes before slicing.

HAM LOAF

Steps:

• 1. Preheat oven to 425 degrees. Lightly spray a 13" X 9" baking dish with cooking spray.
• 2. Stir all sauce ingredients together in a medium size saucepan and bring to a boil. Keep a close eye on it as it begins to simmer because like any sugary sauce it will boil up and over the edge before you know it. Reduce heat and vigorously simmer until reduced by about a third.
• 3. Crack the eggs into a large mixing bowl and lightly beat with a fork. Add in the oats and milk and stir the mixture up.
• 4. Cut up leftover baked ham (usually from a whole bone-in ham) into small to medium pieces and pulse in small batches in a food processor until minced fine or ground up. Add to bowl.
• 5. Add the ground pork and mix WELL with your hands. Squeeze the mixture between your fingers. Don't be afraid to "over mix" because you want this loaf to be dense. Smash the mix firmly into the bottom of the bowl. Press down firmly with your open palm to compress the mixture.
• 6. At this point you decide how you need to divide these loaves up. I have small hands so I like to do thirds. But, if you are cooking for one, divide it into fourths and freeze after baking. Don't forget to adjust total baking time down a little for the smaller loaf size.
• 7. Place loaves in prepared baking dish and place on middle rack in the preheated oven. After 30 minutes, turn temperature down to 350 degrees, slide the rack out and VERY CAREFULLY gently pour or spoon simmering sauce over all the loaves. Continue to bake and baste for 1 1/2 hours (internal temperature should be checked after 1 hour attaining 160 degrees)
• 8. Please don't skip this next step. It will really make a difference in the end. The sauce will be thicker and the difference the basting makes on the loaf surface will be greatly appreciated when eaten as a cold sandwich. **Using a baster, drizzle the sweet and sour sauce over entire surface of loaf every FIFTEEN MINUTES**
• 9. Once 160 degrees is reached, turn the oven off but don't open it. Let the loaves rest in the oven for at least 15 minutes. Baste one final time then using a spatula remove a loaf to a cutting board. Cut into slices as you would with any meatloaf, using light pressure and a sawing motion with a serrated knife (like a steak knife).
• 10. I will often double the sauce recipe. That way there is no doubt as to whether or not there will be enough sauce leftover to freeze in a zip lock freezer bag with the extra ham loaf.

CHURCH SUPPER HAM LOAF

Steps:

• In large mixing bowl, gently combine all ham loaf ingredients. Form into a loaf; place in shallow baking pan. Bake, uncovered, at 350 degrees F for 1 hour. Then, in small saucepan, combine all ingredients for basting sauce; bring to a boil. Immediately drain any drippings from ham loaf and pour basting sauce over it. Continue baking ham loaf, basting occasionally with pan juices, for 15-30 minutes or until lightly browned.

CHURCH SUPPER HAM LOAF

Steps:

• In large mixing bowl, gently combine all ham loaf ingredients. Form into a loaf; place in shallow baking pan. Bake, uncovered, at 350 degrees F for 1 hour. Then, in small saucepan, combine all ingredients for basting sauce; bring to a boil. Immediately drain any drippings from ham loaf and pour basting sauce over it. Continue baking ham loaf, basting occasionally with pan juices, for 15-30 minutes or until lightly browned.