I have fond memories of our family’s dear friend, Helen Samp, and her amazing ham loaf. On holidays and special occasions, our family gathered around to devour her amazing rolls and taste-defying ham loaf. So, when a co-worker mentioned her ham loaf recipe, I clearly had a line of site to my next hashcapade.
Starting out, I didn’t realize that I would needa special house and kitchen in which to make this hash, but I did – a bacon-log cabin! If that’s the protype for a bacon log cabin, then here’s my version of a bacon hangar for Porco Rosso. Yes, this is the pre and post view of the bacon-wrapped ham loaf, pork-vana, with ham, pork and bacon – oink!
|Ham loaf with glaze and bacon wrapping before cooking.
|Transformed ham loaf after cooking and glazing.
After making the ham loaf, I wondered: What wine pairs best with ham loaf? I decided that a Merlot wouldn’t be the worst damage I could do. Besides, my collection was, um, running low and I thought a 2005 Prunotto Barbaresco would be too extravagant. Now, fast forward to lunch today and the hashcapade!
|Bacon-Wrapped Ham Loaf Hash with Horseradish Sauce
The actual execution of the hash was simple compared to the making of the ham loaf.
Ham Loaf Hash
2 Yukon Gold potatoes – ½” dice
> Saute potatoes for 15-20 minutes till slightly firm, but tender enough to eat
1/3 cup diced red onion
1/4 of a red bell pepper, diced or sliced
> Add red onion and red pepper to the potatoes and continue to cook for 5 more minutes
> Mix 1/3 cup of whole milk yogurt & 1 Tbsp creamy horseradish sauce
1 slice ham loaf – ½” dice
1 slice bacon from ham loaf, chopped
> When potato, onion etc.are cooked, add ham loaf and chopped bacon and heat until warmed through
> Top with Horseradish Sauce and garnish with parsley
After several attempts to find the source of the photo copied ham loaf recipe, I’ve given up and will beg forgiveness to the original author (please contact me!). Here it goes…
Baked Ham Loaf
While you get all the ingredients, adjust the oven rack to the middle and pre-heat to 350 degrees.
1/4 cup dijon mustard
2 teaspoons vegetable oil
2 cloves garlic, minced
2 tsp dijon mustard
2 eggs, lightly beaten
1 medium onion diced
1/4 cup fresh Italian parsley, minced
1/2 cup honey
1 tsp fresh thyme
1 pinch ground allspice
1 pinch ground cloves
1/4 tsp hot pepper sauce (I use Cholula Hot Sauce)
1/2 plain yogurt
1 pound ground pork
1 pound ground ham, resembling bread crumbs
2 cups fresh bread crumbs
8 oz bacon, 8-12 slices (not thick slabs)
3/4 tsp black pepper (1/4 and 1/2 separate)
> For the glaze, mix the honey, 1/4 cup mustard and 1/4 tsp black pepper sauce in a small saucepan over low heat until combined, set aside.
> Heat a medium skillet to medium, then add oil. Add onion and cook until softened, about 5 minutes. Add garlin, cook until fragrant, 30 seconds longer. Remove from heat.
> In a large bowl, mix the eggs, remaining 2 tsp mustard, 1/2 tsp black pepper, parsley, thyme, pepper sauce, cloves, allspice and yogurt.
> Add the ground pork, ground ham, bread crumbs and cooked onion and garlic and mix it all together until it no longer sticks to the bowl.
> Turn the mixture onto a foil-lined, rimmed baking sheet and shape into a 5×9 inch rounded loaf. Brush the loaf with the glaze, then arrange the bacon, overlapping slightly cross-wise along the top to cover the surface. With a spatula, tuck the bacon ends underneath the loaf.
> Bake the loaf until the bacon is crisp and internal temp registers 160 degrees, about 1 hour. Remove the loaf from the oven, increase the temp to 450 degrees, coat the loaf with the rest of the glaze and cook until the glaze bubbles and turns golden, about 5-10 minutes.
> Remove and cool at least 20 minutes and serve.