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Sunday Ham Loaf
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A sweet and spicy Ham Loaf that will become a standard at your home too. Make one large, two medium, or 8 individaul servings.

S. Chokel


  • 1 lb (.5 kg). cured ham, ground
  • 1 lb (.5 kg). lean pork, ground
  • 1 cup (225 ml) cornflakes
  • 1 cup (225 ml) milk
  • 1 cup (225 ml) packed brown sugar
  • 1/4 cup (60 ml) pineapple juice
  • 1/2 cup (125 ml) vinegar
  • 1 tbsp (15 ml) dry mustard
  • 8 slices of pineapple, cut in half
  • Mix ham, pork, cornflakes, and milk in a bowl.
  • Shape meat mixture into 1 large loaf to be put in a pan, or two smaller loaves, or into 8 equal sized ball for individual servings a large muffin tin; Place into the pans or on a lipped baking sheet.
  • Combine the brown sugar, pineapple juice, vinegar, mustard in a saucepan and bring to a boil, then take from the heat.
  • Pour the saucepan mixture over the ham loaves.
  • Bake at 350 degrees (175 C.) for 45 minutes, basting about every 15 minutes.
  • After 45 minutes in the oven, arrange the pineapple half rings over the tops or sides (as you like) and bake for 30 more minutes, basting again, every 15 minutes or so.
After you make the meat mixture, you can freeze them and then pull them out of the freezer and let thaw about 6 hours and then make the sauce and bake as directed. This is an exceptionally easy way to prepare it from leftover Easter, Christmas or Picnic hams.

Hint: I often times will add 1 Tablespoon of each sweet onion and green pepper to the meat mixture and then use thin slices of green pepper in the decoration with the pineapple for the last 30 minutes of baking.

This is excellent with scalloped potatoes and green beans as a balanced tasty dinner.

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