Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors Paperback Author: Visit Amazon's Molly Chester Page | Language: English | ISBN:
159233587X | Format: PDF, EPUB
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Ham Loaf
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My great-grandma Scowden used to make this recipe years ago and it remains one of my mom’s favorites. Like most everything, the dish has evolved—no more refined sugars, fresh pineapple replaces canned, and the sourdough bread crumbs are homemade. If you’re feeling ambitious, try making homemade ketchup and mustard first!
Preheat the oven to 325ºF (170ºC, or gas mark 3). Have ready a 2-quart (2 L) glass or ceramic ungreased loaf pan. To make the glaze: In a small-size pot, combine the Sucanat, apple cider vinegar, yellow mustard, and water over medium heat. Whisk well and simmer for 5 minutes. Remove from the heat, add the butter, and let melt. Stir to combine and set aside. To make the loaf : In a medium-size bowl, combine the ham, pork, eggs, bread crumbs, milk, and ketchup. Using clean hands, gently mix to combine. Gently press the mixture into the loaf pan and top with the pineapple, lightly pressing the fruit into the loaf. Cover with foil and bake for 30 minutes. Remove from the oven and increase the oven temperature to 350ºF (180ºC, or gas mark 4). Pour the prepared glaze over the loaf. Return the pan to the oven and bake for 1 hour, uncovered. When done, the loaf will pull away slightly from the sides of the pan and the topping will be browned and caramelized. Remove from the oven and let rest for 10 minutes. Using two metal spatulas, lift the entire loaf from the pan. Slice and serve warm.
This is a perfect recipe to use up leftover ham from the holidays. Cut the ham into large chunks and place in the bowl of a food processor. Pulse approximately 25 times, until the meat has reached a uniform crumble.
- For glaze:
- 1/2 cup (100 g) Sucanat (see note below)
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon prepared yellow mustard
- 1 tablespoon (15 ml) water
- 1/2 tablespoon (7 g) butter
- For loaf :
- 1 pound (454 g) ham, ground (see Note)
- 1 pound (454 g) ground pork
- 2 eggs, beaten
- 1 cup (50 g) Sourdough Bread Crumbs
- 2/3 cup (160 ml) milk
- 2 tablespoons (30 g) ketchup
- 1 cup (155 g) diced fresh pineapple
About the Author
Molly Chester and Sandy Schrecengost are the founders of the traditional foods blog Organic Spark (www.organicspark.com). Molly is a graduate of The Natural Gourmet Institute of Health & Culinary Arts in NYC and was a personal chef to many Hollywood celebrities.
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- Paperback: 224 pages
- Publisher: Fair Winds Press (March 1, 2014)
- Language: English
- ISBN-10: 159233587X
- ISBN-13: 978-1592335879
- Product Dimensions: 9.2 x 7.6 x 0.7 inches
- Shipping Weight: 1.5 pounds (View shipping rates and policies)
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