03-18-2017 03:34 PM
@@Nomorebirthdays Here's a recipe my neighbor shared with me years ago. I've made it many times, but not lately. Might be time to "dust it off" and make it soon.
1-1/2 pounds smoked ham
1/2 pound pork
Grind these two together if not already purchased ground.
1 c. bread crumbs
Mix and form into loaf shape.
1 c. brown sugar
1/2 c. vinegar
3/4 c. water
1-1/2 t. dry mustard
Boil syrup. Pour over loaf.\
Bake 2 hours in 325 degree oven.
Baste occasionally with syrup while baking.
03-19-2017 12:00 AM
Mz iMac wrote:
@Mz iMac, the OP's question made perfect sense.
She just wanted to combine fresh with cured pork.
The OP made no mention of "cured" pork. You can purchase ham either way. OP did not specify. Pork is pork is pork, cured or not.
@Mz iMac, the OP's initial post was this:
"Anyone make ham loaf? I get it at butcher shop, wish I knew the ham to pork ratio."
It's more than obvious that @Nomorebirthdays is wondering about the ratio of cured and fresh pork for her recipe.
Perhaps you'd like to look up a few recipes for "ham loaf" as I did, @Mz iMac. Since I'd never heard of it, it piqued my interest.
You just might find that in the majority of recipes, both fresh ground pork as well as ground ham is used.
That's it from me.
03-20-2017 07:19 PM
@tiny 2. Thanks we have lots of fresh pork right now, and ham will be on sale due to Easter. I can get a butcher shop I'm bit annoyed with him. The brown sugar and cloves are key for my tastes. Probably has PA Dutch roots as are most of my family's cooking.
03-22-2017 05:33 PM
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