TZUTC: -0400   
   MSGID: 36576.fido-homecook@1:3634/12 2b38b5cf   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ham Loaf   
    Categories: Pork, Breads, Dairy   
         Yield: 4 servings   
       
   MMMMM----------------------------LOAF---------------------------------   
         1 c  Coarse crushed saltines   
         1 c  Milk   
         2 lg Eggs; lightly beaten   
       1/8 ts Pepper   
       1/2 c  Diced onion   
     1 1/2 lb Ground ham   
         1 lb Ground pork   
      
   MMMMM-----------------------BASTING SAUCE----------------------------   
       1/2 c  (packed) brown sugar   
         1 ts Ground mustard   
     2 1/2 tb Vinegar   
       1/4 c  Water   
       
     Set the oven @ 350ºF/175ºC.   
        
     Start the meat mixture by whisking up the eggs in a   
     large bowl, and then whisk in the milk. Stir in the   
     bread crumbs and the ground pepper until the crumbs are   
     moistened. Then, fold in the ground ham and ground pork;   
     combine using a large wooden spoon or your hands.   
        
     Press the ham mixture into a 9" X 5" loaf pan. Shape the   
     loaf so that it’s slightly domed in the center and with   
     space down the sides. That way, when you add the glaze   
     it won’t pool in the middle. Rather, it will coat the   
     whole loaf. Place the pan in the hot oven, and bake the   
     loaf for 30 minutes.   
        
     Meanwhile, whisk together the brown sugar, apple cider   
     vinegar, ground mustard and water.   
        
     Once the loaf has baked for 30 minutes, pull it from the   
     oven, and spoon the glaze over the top. Put the ham loaf   
     back in the oven, and bake for an additional 40 minutes,   
     basting occasionally with glaze.   
        
     It’s best if you let the finished ham loaf rest for at   
     least 10 minutes. Then, slip the loaf from the pan onto   
     a serving platter, spooning the glaze from the pan over   
     the top. Slice the loaf into thick pieces, and serve.   
        
     Nancy Mock, Horse Apple, Vermont   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... For real sponge cake, borrow all ingredients.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/19 120 16/0 18/0 200 19/37 80/1 90/1 104/119 105/81 106/201   
   SEEN-BY: 116/116 120/302 616 123/0 10 25 126 130 160 180 200 755 3001   
   SEEN-BY: 129/305 135/115 142/104 799 153/757 7715 154/10 30 50 700   
   SEEN-BY: 203/0 218/700 840 220/6 90 221/1 6 360 222/2 226/30 44 50   
   SEEN-BY: 227/114 229/110 114 206 300 310 317 400 426 428 470 664 700   
   SEEN-BY: 240/1120 5832 250/1 266/512 275/1000 280/5003 5006 282/1038   
   SEEN-BY: 291/111 301/1 320/119 219 319 2119 322/757 762 326/101 335/364   
   SEEN-BY: 341/66 342/200 396/45 423/81 460/58 633/280 712/848 1321   
   SEEN-BY: 2320/105 3634/0 12 24 27 56 57 58 119 5058/104 5075/35   
   PATH: 3634/12 154/10 221/6 1 320/219 229/426