Gram's famous recipe for western Pennsylvania ham loaf is the perfect way to use leftover smoked ham after Christmas or Easter. Be sure to serve it with a generous amount of sauce. We use a hand-held meat grinder belonging to my husband's great-grandmother — it is somewhat nostalgic and doesn't take long.
Ingredients
- 2 pounds ground smoked ham
- 2 pounds ground pork
- 2 cups crushed graham crackers
- 1.5 cups evaporated milk
- 3 eggs , beaten
- 1 can condensed tomato soup , 10.75 ounce
- 1 cup brown sugar
- 0.5 cups white vinegar
- 0.5 cups water
- 1 tablespoon ground dry mustard
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Line a large baking sheet or jellyroll pan with parchment paper.
-
2
Combine smoked ham and ground pork in a large bowl until thoroughly mixed; lightly stir in graham crackers, evaporated milk, and eggs. Form mixture into two loaves; place loaves onto the prepared baking sheet.
-
3
Whisk tomato soup, brown sugar, vinegar, water, and dry mustard together in a saucepan over medium-low heat until well combined. Bring to a boil, stirring until brown sugar is dissolved. Pour about 1 cup sauce over loaves; reserve remaining sauce.
-
4
Bake in the preheated oven for 2 hours. Slice and serve ham loaves with reserved sauce.
Nutrition Facts
Per serving
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