Thursday, January 3, 2013


I am posting two different Ham recipes. 
One was grandmas. I have updated it a bit. 
Grandma did not glaze her ham loaves.  I insist on it!
 I grind my own ham with the Kitchen Aide attachment,
but you can check with your butchers or grocery stores.
I even found one pound packages of ground ham at
Lunds/Byerly's stores, which I had never seen before.
Some stores will and some won't grind ham.
The loaves freeze well before baking. 
The balls freeze well after baking for about 40-45 minutes and then cooling.
I put them in the freezer for 30-45 minutes and then toss
them into a freezer bag.  When needed, I put them into a crockpot
and cover with the glaze.  Cook on low for 3-4 hours or until ready.
Updated Ham Balls or Ham Loaf
                  2 and 1/2  - 3 pounds ground, fully cooked ham                   
2 and 1/2 - 3 pounds of ground beef and/or pork
3 cups of graham cracker crumbs
2 cups or more of cream or whole milk
4 or 5 eggs
Put crumbs, milk and eggs in a bowl and mix well.  Let sit for 5 minutes.
With very clean hands or disposable food service gloves or in a good stand mixer,
mix the meats together. Add the soggy crumb mixture to the meats
and mix thoroughly. Place in greased loaf pans,
depending on size of pans, you will need 3-6 pans. 
Bake for 30 minutes and then spread the glaze on top and
bake 45 - 60 minutes more, depending on size of loaf pans.
Or roll into 1 inch balls and bake for
about 30 minutes on greased 9 x 13 pans at 375 degrees. 
Add the glaze and stir well. Bake for 30 minutes more.

 2 or 3 cans of tomato soup
2 cups of light brown sugar
1/4 cup of vinegar, white or apple cider
1 tsp. of dry mustard or mustard of choice
Grandma's Ham Loaf
2 and 1/2 pounds ground ham
2 pounds ground beef
1 pound lean ground pork
3 eggs
2 cans tomato sauce
(I think this was like the 15 or 16 ounce size cans, Grandma never wrote that down)
Salt and pepper to taste
Cracker crumbs to hold mixture together

Mix all ingredients thoroughly together. Bake in loaf pans at 350 degrees
for 1 and 1/2 hours. This makes a large amount and can be reduced as your
needs fit. Can glaze if desired.

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