Thursday, April 09, 2020

Ham Loaf

Family recipes are most treasured.  They involve a tattered recipe card and many memories.  My grandma would make Ham Loaf for many family gatherings. Celebrating Easter and Christmas as a family, sometimes there is leftover ham.  This is a perfect pork recipe for leftover ham.

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

Farming is a very essential industry, especially this time of the year.  I am sure you have seen farmers working in the field in the past week.  They are anxiously preparing the soil, discing, applying anhydrous ammonia, getting ready to plant.  This year will be business as usual for farmers, they will go to work every day and make sure this year's crop is planted on time.  Farmers faced many hardships last year, with a very wet spring.  They hope for drier conditions, and a larger window of opportunity to plant.  

Since my kids are now home for the remaining of the school year, they are spending more time on the farm with their grandfather.  Today they  ran outside extra early to meet one of the guys my husband use to work with at the fertilizer plant. He was delivering tanks to a field right behind our house. It had been a few years since Charlie had seen my kids, and he said they had really grown! My daughter and son have spent time learning how to operate the tractor, and discing and helping when needed.

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

Not only are traditional farmers very busy, but so are pork producers.  Pork production is Indiana's top third commodity. There are more than 3,000 pork farmers in Indiana, and produces over 4 million hogs a year.  Pork producers are focused to raise safe and nutritious pork the grocery store shelves.  I will confess my favorite cut of pork is bacon.   Our family can consume a pound of bacon so fast on Saturday mornings!  As a 4-H family that raises show hogs, we care for our pigs, spoil them, and even feed them special treats like marshmallows or jelly beans!

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

The sauce bakes into the ham loaf, and there was plenty of sauce left over in the pan.  You can use a loaf pan, or a larger pan, and just form the pork into a loaf form.  

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

I love seeing recipes with my grandmothers handwriting.  I asked mom to send me a picture of the recipe.  To me, it looks well used, old, and I am now curious who Martha McMahon is.  I don't think grandma missed cooking many meals for her husband and son who worked on the farm every day for lunch.  Grandma Patty only had her recipe box to turn to for recipe ideas, now we have so many more resources to discover new recipes.

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

If you have leftover ham, the best way to grind it, is to grind it up in a food processor.  Our family is used to preparing large meatloaf's, so I made this ham loaf bigger for our family of five. You can adjust as needed for your family.  We always make sure to have left overs.

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe


HAM LOAF Ingredients For Ham Loaf

½ lb. ground pork
1 lb ground ham
½ cup milk
1 ½ cups Corn Flakes
¾ cup brown sugar
½ tsp dry mustard
½ cup Cider Vinegar
¼ cup Water

How to Make Ham Loaf

  1.  Mix ground pork, ground ham, milk and corn flakes and form into a loaf.
  2. Place loaf in a casserole dish or loaf pan, leaving room for the sauce
  3. Mix the ingredients for the sauce in a pan over medium heat. 
  4. Heat on stove until mixture thickens and sugar completely dissolves.
  5. Pour mixture over ham loaf and bake at 350 for one hour.
  6. Internal temperature should read 160 degrees.

Chasing Saturday Pork recipes we love:
Instant Pot Bacon Ranch Potatoes
Crock Pot Pork Carnitas
Crock Pot Pulled Pork
Crock Pot Cowboy Casserole
Grilled Pork Chops
Fried Pork Chops
Crock Pot Shoups Pork BBQ Sliders
Pressure Cooker BBQ Pork Ribs
Cheesy Ham Hashbrown Casserole

Ham Loaf, Pork, Easter, Christmas, Chasing Saturdays, Recipe

This post is sponsored by Indiana Pork but all thoughts and opinions are my own.

Crystal Kellner