To be perfectly honest, not only have I never eaten ham loaf, not even a single bite, I’ve never wanted to, either. That said, let me also say that I know for an actual, factual fact that lots of folks love ham loaf. Love it.
So, if you have some ham left over from your Easter dinner, and it’s not already designated for some other use, maybe ham loaf is a worthy destination for it. In which case, here’s a new take, courtesy of those nice Vermont farmers who actually, in case you didn’t already know, produce more maple syrup than their counterparts in any other state.
Then, for those of us who favor a different approach to the leftover ham issue, here’s a casserole recipe that appeared most recently in a March 30, 2005 Forum column. It’s something I decided to resurrect from a cookbook my little mom bought me years and years ago, because I “just have to have it.”
I was right about that, too, because not only has my family enjoyed this dish many a time but, so now, have you and yours.
What I wrote about this particular recipe is as true now as ever was, so let me repeat it: “Since the following ham dish is undoubtedly older than some of you are, you may never have eaten, let alone made it. It’s absolutely perfect for those little bits, pieces and awkward chunks left when the nice slices of ham have been cut off for other purposes. Besides that, it’s really good, in its own humble, comfy casserole way.
“And, furthermore, it readily lends itself to monkeying with. As long as you allow for plenty of the soup-sauce mixture to wet everything else down sufficiently, go right ahead and adjust the amounts of other ingredients to suit your own personal taste.”
You should know that I also said this recipe is ripped right off the pages of Peg Bracken’s witty and wonderful bestseller, “The I Hate to Cook Book.”
Now, the question is … ham loaf or ham casserole? Better yet, ham loaf and ham casserole? Here’s the how-to for both:
Maple apple upside-down ham loaf
1pound cooked ham, ground
1/2pound ground beef
1/2cup dry bread crumbs
1/2cup chopped celery
1/4cup chopped onion
2eggs
3/4cup milk
1/2teaspoon tangy mustard
1tablespoon dried savory or basil, crushed
1/4cup maple syrup (Grade B preferred)
1tart apple, peeled, cored and thinly sliced
In large mixing bowl, blend together the ham, ground beef, bread crumbs, celery and onion. Add the eggs, milk, mustard and savory or basil; mix well and set aside. Butter an 8-inch loaf pan; arrange apple slices in the bottom and cover with the syrup. Pack in the meat mixture and bake at 350 degrees for 1 hour and 15 minutes, or until loaf is crusted. Let stand 5 minutes in pan, then turn upside down onto platter.
Makes 4 to 6 servings.
Peg Bracken’s Judy O’Grady’s ham
1/2pound leftover cooked ham
1/2pound sharp cheddar cheese
1green bell pepper
1/2teaspoon salt
1teaspoon horseradish
1can condensed cream of mushroom, chicken or celery soup
1/4cup milk
2cups egg noodles, cooked according to package directions, drained well
Bread crumbs
Butter
Grind ham, cheese and green pepper; then add the salt, horseradish, and soup thinned with milk. Whistling cheerily, you may now mix everything together, including the noodles, but except for the crumbs and butter, and bake it, covered, in a buttered casserole at 350 degrees for 40 minutes. Then remove the cover, sprinkle some crumbs on it, dot with butter, and brown it under the broiler.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
