Mix first 6 ingredients together well. Mix glaze ingredients together. Add 1/2 to meat mixture and shape into balls. Place into baking dish and top with remaining glaze. Bake at 350 degrees F for 1 hour.
Sprinkle gelatin on cold water to soften. Add very hot water and stir until gelatin is thoroughly dissolved. Add vinegar and salt. Chill until mixture mounds when dropped from spoon. Fold in remaining ingredients. Pour into loaf pan and chill until firm. Unmold on salad greens.
In a small saucepan, combine all ingredients and bring to a boil. When ham loaf has baked 45 minutes, remove from the oven and drain off any fat. Pour basting sauce over loaf and return to 350 degree F oven for 15 more minutes, basting now and then with pan juices.
NOTE: My family likes the basting sauce poured on the meat in the beginning and baked for the entire hour of bake time. It thickens as as the sugar caramelizes, so be cautious to not let it burn toward the final 15 minutes.
Source: Cooking from Quilt Country Cookbook by Marsha Adams.
Combine all ingredients; mix well. Pack lightly in large muffin pans. Bake in moderate oven (350 degrees F) for 45 minutes. Serve with horseradish or mustard sauce. The mixture may be baked in a loaf pan if desired.
Yes you can use canned ham, but it may be more economical to buy a small piece of ham, depending on how much ham loaf you want to make. I usually buy at least a 3 pound or larger piece of ham, make it all up in small individual ham loaves, and freeze them. Here is the recipe I use, and we love it. 1 1/2 lb ground ham 1 lb ground pork 2 cups waverly cracker crumbs (same as butter crackers) 2 eggs, beaten 1 cup milk 1 lemon, juice and peel, grated ( many times I just use Real Lemon juice) Mix together and shape into small individual loaves. Glaze; 1 cup brown sugar, 1/2 cup water 1/2 cup vinegar 1 tsp dry mustard. Heat sauce ingredients to dissolve sugar, pour over ham balls Bake @325 for 1 1/2 hours. Spoon glaze over balls 2-3 times. ( the recipe says uncovered, but I do cover them when baking.)
I make these balls up, freeze, then wrap in saran wrap and put in one large bag in freezer. Take out as many as you need at a time, then make the glaze and pour over to bake. If I only make a few, I cut the glaze recipe in half.
Melt butter in 9x5 inch loaf pan. Sprinkle brown sugar over bottom. Insert 1 clove in each pineapple chunk. Place clove inside down in butter mixture. Combine remaining ingredients in large bowl. Shape into loaf. Place on top of pineapple. Set inside large baking dish to catch drippings.
Bake at 350 degrees F for 1 1/2 hours. Invert onto platter to serve. Serves 6.
Spread bottom of 8 inch skillet with sugar and shortening blended together. Arrange pineapple on sugar. Combine ham, eggs, crumbs and seasonings. Place in skillet on top of pineapple. Cover tightly and cook over low heat about 30 minutes. Turn upside down on platter.
Mix first 8 ingredients in bowl in order given, mixing well after each addition. Shape into loaf. Place in greased loaf pan. Bake 30 minutes at 350 degrees F. Blend brown sugar, dry mustard and vinegar in saucepan. Boil for 1 minute. Pour over ham loaf. Bake for 1 hour longer. Blend mayonnaise and remaining ingredients in shall bowl. Serve with ham loaf.
In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and turkey; mix well. In a shallow baking pan, shape meat mixture into a loaf. Bake at 350 degrees F for 30 minutes. Meanwhile, combine glaze ingredients. Spoon over loaf. Continue baking for about 40 minutes longer or until a meat thermometer reads 165-170 degrees F, basting occasionally with glaze.