Ham Loaf and Tangy Buttermilk Cheese Bread 6.7.09

Ham Loaf

1 lb ham, ground
3/4 lb. ground pork
2 eggs
1 cup bread crumbs
1 cup evaporated milk
Salt & Pepper
1 cup brown sugar
2 tbsp yellow mustard
1/2 cup apple cider vinegar
1/2 tsp ground cloves

Combine ham, pork, eggs, crumbs, milk and salt and pepper to taste. Shape into a loaf, place in a casserole dish and bake at 350 degrees F. for 1 1/2 hours.

Combine the brown sugar, mustard, vinegar and cloves. During the last half hour of baking, pour the mustard sauce over the Ham Loaf and continue baking until done.

Tangy Buttermilk Cheese Bread

1 1/8 cup buttermilk
3 cups bread flour
1 1/2 tsp salt
1 1/2 tsp sugar
3/4 cup shredded sharp Cheddar (I used a 4-Cheese Mexican Blend)
1 1/2 tsp active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select dough cycle. Once cycle is complete, shape the dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degree F. oven for about 30 to 35 minutes.

I served the Ham Loaf with a Salad and the Cheese Bread. I had a bit of a texture problem with the Ham Loaf (ground ham is just weird) and I got it a little too salty for our tastes, but I loved the Mustard Sauce and will use it again. I suspect the sauce would be great if used to glaze a real Ham and I may experiment with a ground pork based meatloaf (without the ham) using the sauce.