Recipe - Hammy Loaf

2 pound Smoked ham; in One half inch dice
1 pound Bulk sausage (Bob Evans)
1 Onion; chopped finely
1 cup Milk
1 cup Bread crumbs
2 Eggs; beaten

BASTING SAUCE
1 cup Brown sugar
One half cup Cider vinegar
3 tablespoon Dijon or brown mustard

Here is a great ham loaf from Price Club/Costco (I prefer the alternative
sauce mentioned at the bottom of the recipe):

Preheat the oven to 350 degrees. In a food processor or meat grinder, chop
ham into a coarse mixture (do not make into a paste) using pulses. Place
into a bowl with all other loaf ingredients and mix well.

Form into one large loaf or two smaller loaves and place in a baking pan.
With the back of a knife, make One fourth inch deep crosshatch patterns on the top
of the loaves (these will hold the basting sauce).

Brush the tops with some of the basting sauce. Bake for 1 One fourth hours,
basting four or five times. Loaves should be firm and nicely brown. Slice
into One half slices and serve with some of the sauce.

This makes great cold sandwiches.

A different basting sauce: mix equal parts orange marmalade and dijon or
brown mustard, or the same with apricot preserves. Posted to TNT
Prodigy's Recipe Exchange Newsletter by Lynn Nelson lynnn@erols.com on
Jul 28, 1997