Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Church Supper Ham Loaf




Source of Recipe


Marcia Adams "Cooking from Quilt Country"


Recipe Introduction


Shared by tlm912@aol.com


List of Ingredients




1 pound ground ham
1 pound lean sausage
2 cups soft bread crumbs
2 eggs
1 c sour cream
1/3 c onion
2 T lemon juice
1 tsp curry powder
1 tsp ginger
1 tsp powdered mustard
1/8 T grated nutmeg
1/8 tsp paprika

BASTING SAUCE:
1 cup brown sugar
1/2 cup water
1/2 cup cider vinegar
1/4 tsp black pepper


Recipe



Preheat oven to 350*. In a large mixing bowl, lightly but thoroughly combine the meats and crumbs; use your hands if necessary. In a medium bowl, beat the eggs and add the sour cream, onion, lemon juice, and spices. Mix well, pour over the meat mixture and blend. Form the mixture into a loaf and place in an oiled 9x13 in baking dish. Bake uncovered for 1 hour. Meanwhile, prepare the basting sauce. In a small saucepan, combine the brown sugar with the remaining ingredients and bring to a boil. When the ham loaf has baked for 45 minutes, remove from the oven and drain off the excess fat. Pour the sauce over the loaf and continue baking another 15 minutes, basting now and then with the pan juices.

NOTE: the unbaked loaf freezes very well.