MY COOKBOOK

MY COOKBOOK
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28.3.16

HAM LOAF



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 the 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.

 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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