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- 2 eggs, lightly beaten
- 1 cup soft bread crumbs
- 1/2 cup chopped onion (1 medium)
- 3 tablespoons unsweetened pineapple juice
- 2 teaspoons dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 pound ground fully cooked ham*
- 1 pound ground pork
- 2/3 cup snipped dried apricots
- 1 recipe Apricot Glaze
- Rosemary sprigs (optional)
- Roasted leeks and nectarines (optional)
1. Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, onion, pineapple juice, mustard, pepper, and salt. Add ham, pork, and apricots; mix well. In a 3-quart rectangular baking dish lightly pat mixture into a 9x5-inch loaf.
2. Bake for 45 to 60 minutes or until an instant-read thermometer inserted in center of loaf registers 165 degrees F, brushing several times with half of the Apricot Glaze during the last 10 to 15 minutes of baking time. Let loaf stand for 10 minutes. Use two sturdy spatulas to transfer loaf to a serving platter. If desired, garnish with rosemary. Cut into thick slices. Serve with the remaining half of the Apricot Glaze. If desired, serve with roasted leeks and nectarines.
- To make ground ham, cut 1 pound fully cooked ham into 1 inch cubes. Process in a food processor until ham is finely ground.
- Prepare as directed, through Step 1, except do not preheat oven. Cover ham loaf with plastic wrap. Prepare Apricot Glaze as directed. Place in a storage container; seal. Chill loaf and glaze for up to 24 hours. To serve, preheat oven to 350 degreesnF. Bake for 50 to 65 minutes or until an instant-read thermometer inserted in center of loaf registers 165 degrees F. In a small saucepan reheat the Apricot Glaze over medium-low heat until warm, stirring frequently. Serve with ham loaf.
Yield: 1-3/4 cups
- 1 1/2 cups apricot preserves
- 3 tablespoons unsweetened pineapple juice
- 1 tablespoon Dijon-style mustard
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground ginger
1. In a small saucepan combine apricot preserves, pineapple juice, mustard, cider vinegar, and ginger; cook and stir over medium-low heat until bubbly. Divide mixture in half. Use one half to brush on the loaf; keep other half warm to serve with ham loaf. Makes 1-3/4 cups.
- Servings Per Recipe 8,
- cal. (kcal) 461,
- Fat, total (g) 19,
- chol. (mg) 126,
- sat. fat (g) 7,
- carb. (g) 53,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 34,
- pro. (g) 22,
- vit. A (IU) 583,
- vit. C (mg) 10,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 971,
- Potassium (mg) 558,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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