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.

To reheat ham loaf, preheat your oven to 325°F and place the loaf in a baking dish. If it’s already sliced, arrange the ...

10 cups chicken stock or canned low-sodium chicken broth 1 cup pearl barley 2 ounces (1/2 stick) unsalted butter 1 large onion, cut into 1/2-inch dice 1 medium stalk celery with leaves, thinly ...

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.

1. Mix all ingredients together — except for the brown sugar, dry mustard and crushed pineapple — and shape into a loaf form. 2. Place 1/2 cup crushed pineapple, the three tablespoons brown ...

Instead of building it a slice at a time, you build it by the loaf. My inspiration was a pillow-soft loaf of unsliced sandwich bread. Looking at it, I wondered what would happen if instead of ...

Transfer the ham mixture to an ungreased loaf pan (9x5 or 8½x4½). Use a knife or spatula to smooth the top. Spread the glaze evenly over the top, covering the entire surface.

2 teaspoons Dijon mustard. 1 1/2 pounds uncooked smoked ham, ground. 1 1/2 pounds ground pork. 1 cup milk. 2 eggs, lightly beaten. 1/4 teaspoon each: salt, freshly ground black pepper ...

In the 12th and 15th editions of the cookbook, released in 2002 and 2010, respectively, there is nary a mention of ham loaf, although a recipe for ham balls with barbecue sauce remains.

How do you make a big, bold, savory French toast even bigger, bolder and more savory? Instead of building it a slice at a time, you build it by the loaf.

Instead of building it a slice at a time, you build it by the loaf.My inspiration was a pillow-soft loaf of unsliced sandwich bread. Looking at it, ...