The combination of ground ham and
ground pork makes a stable, tasty meatloaf. Thinly sliced this would have been
the perfect main for the Labour Day picnic. It's really quite wonderful with
freshly cooked peach compote.
Now if only the fires would allow
us to freely breathe outside! We have been locked up for two months,
venturing out on a need to go basis. Central air filters out most of the smoke,
but we oh so long for some fresh air! The minute the smoke subsides we open up
the house! The longest stretch was 3 weeks without fresh air and you certainly
think before you cook under the circumstances... I am totally embarrassed to
feel cheated out of summer considering that thousands of others are worse
off. I cannot imagine what it would be like if our home burned to the
ground or if we had to spend several weeks at a hastily equipped evacuee
center... not knowing if there will be a home to go home to. The last time I
heard over a million hectares burned down with no hope of stalling the fire any
time soon. Of all the wildfires that are burning in British Columbia, the Elephant Hill fire is
the largest and closest. According to the Air Quality Health index, Kamloops is at 7 [high
risk] at the moment, but we had days when it went up to 49. Is it even possible
to relate to those numbers? I never thought I would say this, but I can hardly
wait for winter!
- If old fashioned smoked ham is not available, do not use leftover ham from wet cured ham, it doesn't have enough flavour for cooking twice.
- If ground ham is not available, cut the ham into 1-inch cubes and grind it in the food processor.
HAM AND PORK LOAF
400g fresh ground ham
400g lean ground pork
2 Tbsp oil
1 medium onion, finely chopped
2/3 cup fine breadcrumbs
1/2 tsp white pepper
2 tsp dried marjoram
few sprigs of fresh parsley, chopped
2 eggs
additional breadcrumbs
- Preheat the oven to 350F.
- Line a baking pan with parchment paper.
- Cube the ham and pulse in the food processor until finely ground.
- Place both meats in a large bowl.
- Sauté the onions on 2 Tbsp oil until soft.
- Add the onions to the bowl.
- Add the remaining ingredients.
- Season with white pepper, marjoram and chopped fresh parsley to taste but do NOT add any salt. The ham meat is plenty salty.
- Thoroughly combine the ingredients. The texture will be a little bit on the wet side but should be solid enough for handling.
- Sprinkle the top with fine bred crumbs and press it into a tight round.
- Transfer to the prepared pan and form it into a tidy loaf shape.
- Sprinkle a little more breadcrumbs on the top.
- Place in the preheated oven and bake until the inside temperature reaches 160F.
- Remove from the oven, cover with foil and let the loaf rest for 15 minutes before serving.
