Ham Loaf From Jeanette Lemon

A beloved Lemon family recipe, perhaps?

Actually, there is an argument that the ham Liz is singing for is a ham hoaf. Her hometown of White Haven is about four hours away from one of the two producers of ham loaf in the country authorized to sell across state lines, Gahr’s Hamloaf, in Venango County.

While it sounds like something suspect, it’s actually not much different than meatloaf in its mechanics. Here’s a version from the October 8, 1926 edition of the Wichita Daily Times with a prohibition-era glaze:

Ham Loaf

Two pounds of fresh pork to one pound raw chopped smoked ham. Salt and pepper, 1 cup bread crumbs, 1 egg and 1 cup of sweet milk. Mix all together and form into a loaf and bake two hours. Serve with currant sauce. To make the sauce, place a piece of butter about the size of a walnut and a glassful of currant jelly in a double boiler: heat this well. Gradually add 2 Tablespoons of sherry-wine flavoring. Heat and serve at once.

Make some for your next party! And…

From a box sold in East Moline, Illinois.

Ham Loaf From Jeanette Lemon

1 lb. ground ham
1-1/2 lb. ground pork
1 cup milk
1 cup fine bread (cracker crumbs)
1/2 tsp. salt and pepper
2 eggs (beaten)

Mix above in large bowl.

1 (Number 1 can) pineapple
3 Tbsp. butter
3/4 c. brown sugar

Pat in bottom of loaf pan. Melt butter with sugar and place over fruit.

Put ham mixture on top–shape into loaf.

Combine 1/4 tsp. dry mustard, 2 Tbsp. vinegar and 2 Tbsp. fruit juice. Pour on top of loaf.

Bake an hour at 350 deg.

Pour off 1/2 of liquid–use (baster) and bake for 1/2 hour longer using liquid to baste.


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