Recipe by Kittencal@recipezazz
I just purchase one whole block of smoked ham at the deli and chop it in my processor, or you can use leftover cooked ham from a previous meal, I suggest to not add in any salt until the very end as the cooked ham already has a high salt content, or add it on at the table. This glaze recipe is also good on your cooked hams.
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 small green bell pepper, seeded and finely chopped
- 1 tablespoon minced fresh garlic
- 1 (10 ounce) can mushrooms (sliced or whole, drained and coarsley chopped)
- 1 1⁄2 lbs ground pork
- 1 lb smoked ham, finely chopped (I just purchase one whole block from the deli and then chop it up)
- 1 cup crushed saltine crackers (might have to use a little more)
- 1 cup full-fat milk
- 2 large eggs, slightly beaten
- 1⁄2 teaspoon cayenne pepper (optional or to taste)
- black pepper
- salt (optional)
- 1⁄2 cup orange marmalade
- 1⁄2 cup Dijon mustard
- 1⁄3 cup light brown sugar, packaked
Directions See How It's Made
- Set oven to 350 degrees.
- In a medium skillet melt butter, then add in onions, garlic and bell pepper; saute for about 8-10 minutes, or until the veggies are tender; remove to cool slightly.
- Add in the chopped mushrooms; mix to combine.
- Using a food processor coarsley chop the cooked ham.
- In another bowl using clean hands mix together the ground pork, chopped ham, crushed crackers, milk, eggs, cayenne pepper, black pepper and the onion/pepper mixture; mix thoroughly to combine (if the mixture seems to moist then add in a bit more crushed crackers).
- Transfer the mixture to a 9 x 5-inch baking pan.
- Using a sharp long knife, make shallow crisscross diamond-shaped patterns in the top of the loaf.
- Place in oven and bake for 30 minutes.
- While the loaf is cooking; blend the marmalade, Dijon mustard and brown sugar in a small bowl.
- After the 30 minutes cooking time, remove the ham loaf from the oven and carefully drain off the fat from the pan.
- Drizzle about 1/2 of the glaze over the loaf and return to the oven for about 15 minutes, remove and drizzle the remaining glaze over the top and return to oven for about 20 minutes longer or until the loaf is cooked.
- Transfer the loaf to a platter.
- Slice and serve with pan juices.