I Made a Vintage Ham Loaf Recipe From the 1950s - delaneysley1998

Just thinking around the holidays (and all of that odd Ham!), I decided to make a 1950s ham loaf formula.

I love reading material retro cookbooks and exploring vintage foods, so when I set up a jambon loaf recipe from the '50s, I was eager to give it a try.

When I shared my architectural plan with family and friends, they were puzzled. Though a dearest recipe in Pennsylvania-Dutch country, no one in my circle had heard of ham frig around. We do love our meatloaf… but could a ham tarry recipe with a sweet-lemony glaze over be just as tasty?

How to Make a Ham Loaf

For the Loaf:

• 1 cup coarsely crushed saltines (about 25 crackers)
• 1 cup 2% milk
• 2 large egg, lightly beaten
• 1/8 teaspoonful pepper
• 1-1/2 lbs ground ham
• 1 lb ground pork

For the Baste Sauce:

• 1/2 cup packed brown sugar
• 1 teaspoon ground table mustard
• 2-1/2 tablespoons acetum
• 1/4 cup water

Initial Thoughts

Looking over the ingredients list, I noticed how some seasonings are in this formula. There's nothing but a dash of common pepper, and the only salt comes from the saltines and Ham! I was a bantam disturbed that the loaf would taste bland, but I decided not to alter the spices.

I did prefer to add in some finely diced onion, to bring a little more flavor and moisture to the loaf.

Grinding the Meat

Nancy Mock for Taste of National

Ground ham is not to be found at my grocery store, thusly this recipe gave ME a chance to usage the meat grinder attachment for my KitchenAid mixer. I purchased some smoke-cured ham and cubed porc to grind for the recipe. (Ground pork at the salt away is commonly ready-made from pork shoulder.) And so, I put the meats in the freezer for almost 90 minutes. I also chilled the grinder attachment for a few minutes before attaching it to my stand mixer. Having everything cold ensures that the ground meats will have a good texture.

Since my grinder attachment came with some coarse and fine grinding plates, I passed the meats direct the coarse plate first and so transmitted them back through the fine plate—the whole process was jolly quick.

Nancy Mock for Taste of Home

The final texture of the found ham and pork was perfect! If you don't have a stand mixer attachment, you could also use a hand-ice meat submarine or ask the butcher at your food market store to grind the jambon for you.

Psst! Here are some Sir Thomas More smart tips for making the almost of the butcher counter.

Shaping the Lollygag

Nancy Counterfeit for Taste of Home plate

Once the meats are ground, the loaf comes in collaboration fast. Subsequently placing all the ingredients in a large bowlful, I integrated them by hand out, being narrow non to overwork the meat. (And if I'm being honest, mixture it by hand is fun!) I ironed the mixture into a 9″x5″ lounge pan and put over it in a 350° oven.

Find more not-traditionalistic meat loaf recipes hither.

The Bake

Piece the bum around was baking, I prepared the baste sauce in a immature saucepan happening the stove. The quick-cooking sauce is a tangy-sweet mixture of saccharide, mustard and acetum. A word of caution: When bringing this sauce to a boiling point do not walk off (or get distracted by your phone like I did). I learned the hard way that the sauce can quickly boil over and die everywhere.

Nancy Imitative for Gustatory modality of Home

The sauce gets brushed ended the loaf throughout the bake—I basted all 20 minutes. The formula calls for 1-1/4 hours of hot time, but in my oven the final time was closer to an time of day and 40 minutes. No doubt, use a thermometer to check the temperature and bake the loaf until the internal temp is 160°. In one case done, I let the jambon composed for a couple of minutes in the goat god before gently transferring information technology to a cooling torture set over a baking flat solid. (This lets the liquefiable drain away without creating a Brobdingnagian mess.)

Get our guidebook to intellectual nourishment-safe kitchen temperatures.

The Final Finding of fact

Nancy Mock for Taste of Home

Examination this formula coincided with a gamy night at our house, devising it the perfect opportunity for a jambon lounge about relishing party. My family and friends were skeptical at first—I think they were expecting something along the lines of transcribed SPAM. In reality, the ham loaf was overmuch better than that and really sapid!

The slices were tender and had delicious, smoky flavor from the ham. IT was a soundly squall not to MBD any salt, because the loaf was experient sufficiency. The sugarcoat over the crest was terrific—sweet and piquant—and several folks Ate the slices even as they were. Others had ham loaf happening half-size, sweet Hawaiian rolls with a little leaf mustard. And the next morning I deep-fried awake slices to throw in breakfast sandwiches with eggs and cheese! I suspect IT would also be amazing diced up in a hashish, likewise.

Overall, this vintage ham loaf was a hit in our house: delightful, versatile and a enthusiastic way to use up leftover Ham from the holidays!

Sir Thomas More Recipes From the 1950s Worth Trying

Molded Strawberry Salad

This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby ruddy top with strawberries and pineapple. For years, Mom has enclosed this jello salad in meals she prepares for our family. -Gloria Grant, Greatest, Illinois

Get Recipe

Baked Ham with Pineapple

I first knowing the technique for baked jambon with pineapple for a themed dinner party my husband and I hosted. Since information technology is widely known as the symbolisation of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham. —JoAnn Fox, President Lyndon Johnso City, Tennessee

Carmine Nut Cake

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she made-up one they all liked. Granny always exploited thrash from the dairy draw close her home, but the fractional-and half works well and is easier to obtain. —Diana Jennings, Lebanese Republic, Missouri

Green Beans Amandine

It's hard to better on the sense of taste Generate Nature gives to fresh green beans, but Mom has done just that for long time using this green beans amandine recipe. I have ever thought the crunchy almonds were a super addition. —Brenda DuFresne, Midland, Michigan

Citrus paradisi Alaska

Easily impress your guests with this quick dessert. It takes just 30 minutes to prepare, and you'll receive rave reviews. —Wooden leg Atzen, Hackensack, Minnesota

The Best Chicken & Dumplings

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Ambrosia Salad

Because it's so simple to make water, this tropical yield potpourri is great as a last-microscopic menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, Tar Heel State

Mom's Meat Loaf

Mom made the best meat loaf, and now I act up, too. When I first met my husband, he didn't hold dear homemade meatloaf, but this won him over. —Michelle Beran, Claflin, Kansas River

Want more timeless dishes? Look into our 50 most-shared vintage recipes.

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Source: https://www.tasteofhome.com/article/vintage-ham-loaf-recipe/

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