HAM LOAF MAKES GOOD USE OF LEFTOVERS.

HOW TO MAKE A LOAF.

A ham loaf requires ground ham, and meat grinders aren't the most popular kitchen appliance. The meat grinder attachment to a stand mixer is a worthwhile investment, but in a pinch, a food processor will do. Just remember, s food processor will be chopping the meat instead of grinding it, so the loaf may have a coarser texture than one made with ground ham.

Some butcher shops stock ground ham, and others will grind some for you on request, which means it is possible to make a ham loaf outside the leftover boundaries of a major ham-eating holiday. If you go searching for a recipe you're likely to find fairly simple ones that call for equal parts of ground ham and ground pork, with some eggs, bread or cracker crumbs and milk. These are fine, but for my taste, they lack a certain oomph, relying completely on the glaze for taste. The recipe I have developed calls for a bit more spice in the mix, as well as some quick cooking oats, which hold moisture better than bread crumbs.

Because leftover ham is typically on the dry side, ham loaf often isn't as moist as a good meatloaf, so the oats and the ground pork go a long way in adding moisture. I prefer a ratio of more ham to pork, but if you don't have a lot of leftover ham, using equal parts of ham and pork still will produce a fine loaf.

The rest is as simple as putting together a meatloaf. So give my recipe a try and don't be surprised if your friends start to wonder if you were originally from Pennsylvania.

HAM LOAF

Makes 6 to 8 servings.

1 3/4 pounds ground ham

1 3/4 pounds ground pork

1/2 cup quick cooking oatmeal

1/2 cup plain bread crumbs

1 small chopped onion

3 eggs, well beaten

1/4 teaspoon allspice

1/4 teaspoon black pepper

1/4 teaspoon dry mustard

2 teaspoons yellow mustard

1 1/2 tablespoons chopped fresh parsley

1 cup milk, more if needed

For the glaze:

2/3 cup brown sugar

1/2 cup apple cider vinegar

1 teaspoon dry mustard

In a large bowl, combine ham, pork, oats, bread crumbs, and onion. Using clean hands, mix until combined.

Add allspice, pepper, dry mustard, yellow mustard and parsley to eggs and mix well with a fork. Add egg mixture and milk to meat mixture and continue mixing with hands until well combined.

Mixture should be moist and very soft. If too dry, add up to 1/2 cup of extra milk.

Form into one large loaf {or two smaller ones}. One large loaf should fit perfectly into a 9-by-13-inch rectangular pan.

Preheat oven to 350 degrees.

Meanwhile, in a small saucepan, combine glaze ingredients and stir over medium heat until sugar is dissolved. Mixture will be thin.

Pour about one-third of glaze over ham loaf. Cover with foil and bake for 50 minutes. Uncover and pour remaining glaze over loaf, basting frequently until glaze begins to get thick and sticky and ham loaf is browned and cooked through completely, about 30 minutes longer for a large loaf.

Note: Can be made with 1 1/2 pounds each of ground ham and pork. Raw ham loaf freezes well. Thaw loaf in refrigerator and bake according to instructions above.