The really economical way to cook
a large ham is to cut it up and portion it out for various uses. Traditionally ham loaf was made from leftover ham, but I don’t
think today’s mild hams are flavourful enough to withstand cooking twice. When ham goes on sale my love brings home a large one and I cut it up for a variety of dishes I make with ham. The small meaty bits are put
through the food processor and portioned out for ham loaf, ham patties and ham-balls. The one thing to keep in mind is that
uncooked ham will burn easily so anything you may do with in the fry pan or in the oven; the heat must
not be high, because ham burns easily. Also a loaf made only from ground ham will have higher liquid content and requires a little more breadcrumbs than a ham loaf made in combination with other ground meats.
HAM LOAF
300 g fresh ham, minced
2 Tbsp olive oil
1/2 onion, finely diced
1-1/2 cups fine soft breadcrumbs
1 egg
few sprigs of fresh or frozen parsley, chopped
- Preheat the oven to the suggested temperature. Cook’s ham requires 325F.
- Sauté the onions on olive oil until very soft. Do not brown.
- To assemble the ham loaf, place the ground ham in a large mixing bowl.
- Add the soft onions and the remaining ingredients.
- Do NOT add salt.
- With your hands, mash together everything.
- Form into a loaf and place it in a small greased baking dish.
- Cover loosely with aluminum foil.
- Place in the preheated oven and bake it until the internal temperature reaches 140F.
- Remove from oven and let it rest for 15 minutes before slicing and serving.
- Ham loaf is also nice chilled.
