Home-Ec Class Ham Loaf

We’ve all heard of meat loaf, but hamloaf?

Well those who prefer ham to ground meat or would just like to try a variation of the dish can make hamloaf for their families at any given time.

Similar to meatloaf, hamloaf is made from ground ham and pork as well as other ingredients to be formed into a loaf-like shape. It is then baked with a sweet glaze that can consist of brown sugar, molasses and pineapples or cherries. Eggs, milk and some kind of filling ingredient like bread crumbs are added to create the loaf like form.

Hamloaf is a traditional Pennsylvania Dutch cuisine. In this culture, it is common to add a sauce to the loaf that is made from vinegar, mustard and brown sugar. The dish is enjoyed in Pennsylvania cities and has also become popular throughout Ohio, Kentucky, Indiana and other Midwest states. It is often served on Easter and other special occasions.

Although hamloaf is quite popular in the Pennsylvania region, it is not so popular in other areas of the United States. This may be due to the fact that it is an easy dish to make from leftovers and is sometimes made using old meat. Some say that this has caused people to not want to try the dish again preventing it from becoming a favorite among the masses.

However, most make it with fine, fresh ingredients. Of course, if you make it at home, you can be sure that you are using the freshest ingredients possible. Many stores also sell it in their deli cases and take pride in having it freshly made every day.

The recipe we provide here is pretty traditional and easy to make. We know it is one your family will enjoy. Try making it for your hungry crew for tonight’s meal and help spread the word of hamloaf to the masses.

Ingredients:

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the meats, eggs, milk, bread crumbs, and pepper.

3. Mix well and form into a loaf. Place loaf into a loaf pan.

4. Mix mustard, pineapple juice and brown sugar. Pour over loaf in pan.

5. Bake at 350° F for about 1 hour. Baste several times during baking.