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Vinegar Basting Sauce for Ham Balls or Ham Loaf


  • 1 cup brown sugar
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/4 teaspoon black pepper


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.

By Kathy from Western PA

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October 23, 20080 found this helpful

I'll tell you how I do it.

Make the meat mixture into individual little loaves. I then make the same sauce, but add 1 tsp of dry mustard, pour over the loaves while they bake.

I usuall make a large meat mixture , form into the loaves, freeze, then wrap individual and and put in a large bag.. Just take out as many as are needed, for two or a dinner party.

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