Meatloaf goes pork; “Ham Goes Elegant.”
This recipe appeared in the April 9, 1964 edition of The (St. Petersburg) Evening Independent under the headline, “Ham Goes Elegant.” It suggests garnishing with frosted grapes and serving with an avocado and grapefruit salad and creamed new potatoes.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Glazed Ham Loaf
1/3 lb. (about 4-1/2 cups) ground cooked ham
3/4 lb. pork
1-1/2 cups soft bread crumbs
1/3 cup minced onion
2 eggs, beaten
1 cup milk
1/3 cup catsup
1/2 cup brown sugar
3 Tbsp. vinegar
2 tsp. dry mustard
Combine onion, ham, pork, crumbs, eggs, milk and catsup. Shape into loaf; place in lightly greased shallow baking pan. Bake in 350 degree oven 1 hour. Combine brown sugar, vinegar and mustard in sauce pan. Bring to rolling boil. Spoon third of glaze over ham loaf; return to oven; bake 30 minutes longer. Add rest of glaze end of each 10 minutes. Six servings.