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Author Topic: Ham Loaf?  (Read 1814 times)

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Bentley

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Re: Ham Loaf?
« Reply #15 on: June 11, 2018, 12:15:49 PM »
Boy I hope this happens and you will let us know!  And I am very serious when I say, if you think about it, would you ask those making it if they have ever eaten Spam, and do they consider this to be anything like it, sans the sauce...

Quote from: jdmessner on June 11, 2018, 12:10:04 PM
I am not sure of the process, but I am curious to see how it all plays out. The dinner is next week and hopefully I will be privileged enough to observe the ritual of ham loaf preparation!
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Bacon is a Gateway Food...

smokin soon

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Re: Ham Loaf?
« Reply #16 on: June 11, 2018, 03:15:13 PM »
Made this years ago for some Jersey transplants. It's pretty good!

PORK ROLL (TAYLORS HAM)

Pork Butt......7lbs/3175g
Bacon.........3lbs/1361g
Kosher Salt....34g
Dextrose.......18g
Cure#1.........10.5g*
White Pepper...11g
Port...................2 TBL
Encapsulated Citric Acid (ECA)......17g—34g**
*Less needed due to cure present in bacon
** Level of tang; adjust to taste.

1. Partially freeze bacon & pork
2. Grind bacon & pork through medium plate
3. Mix pork, bacon & all spices, cure & port—except for the ECA.
4. Regrind the mixture with a fine plate (3mm) —if smoother consistency is desired.
5. Add ECA & mix well before stuffing.
6. Fry a sample & adjust seasonings if necessary
7. Stuff into 3”+ fibrous casings or muslin sack(s).

SMOKE
Prewarm smoker to 120°
 Hang chubs for an hour or so to dry.
 Smoke at 130-150° for 3-4 hours until IT reaches 125° or higher.

POACH
Poach in 165° water bath until IT hits 152°
Drop in ice bath & keep them there until IT reaches 100°
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egmont

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Re: Ham Loaf?
« Reply #17 on: June 12, 2018, 09:31:39 AM »
So I grew up eating ham loaf - maybe it's a regional dish. It's common in north Missouri and Iowa and you can buy it ready made at HyVee.  Most times you just have it made for you and I'm sure that every place has their own spices to put in it.  The mix I have (which is for four but it was always doubled) is 10 oz. ground smoked ham, and a 1/2 pound each of ground pork and lean ground beef.

Instead of making a loaf like meat loaf make ham balls - large meat balls.

3 lbs Ham Loaf
2 Eggs
1 pkg crushed graham crackers
1 cup milk
Mix & shape in balls

Glaze
2 cans tomato soup
3/4 cup vinegar
2 1/4 cup brown sugar
2 tsp dry mustard

Put in long baking dish, pour mixture over ham balls and bake for an hour at 350 degrees.

I've done ham balls and ham loaf on my GMG DB and they're great - just have to be careful that it doesn't dry out.
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jdmessner

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Re: Ham Loaf?
« Reply #18 on: June 12, 2018, 12:06:23 PM »
That sounds like the recipe the group was talking about! For some reason when they were talking ingredients I wasn't thinking about a glaze. This makes a whole lot more sense. Thanks for sharing. They also talked about doing it in meatball fashion.

I noticed someone mentioned using beef and/or pork. The folks planning the meal were very particular about the pork they used, it had to be the good stuff from the local butcher. However, when I talked with my uncle he said they mixed the ham with ground beef (or whatever they had) as a way of using up leftovers. My guess is they were trying to stretch out as many meals as possible. I am really looking forward to next week to see how this plays out!
« Last Edit: June 12, 2018, 02:27:29 PM by jdmessner »
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egmont

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Re: Ham Loaf?
« Reply #19 on: June 13, 2018, 11:47:20 PM »
Let me/us know what you think of it.
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jdmessner

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Re: Ham Loaf?
« Reply #20 on: June 19, 2018, 06:54:53 PM »
The game is a foot! Ground up 30 lbs of ham to go with 15 lbs of ground pork. Added eggs, bread crumbs, milk, and some pepper. Made 9 loafs around 5 lbs each. They go on the smoker tomorrow. I was glad they opted to let me use the grill rather than going traditional and using the oven. I think the clincher was the need for oven space for the scalloped potatoes! [ Invalid Attachment ]  [ Invalid Attachment ]  [ Invalid Attachment ]
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jdmessner

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Re: Ham Loaf?
« Reply #21 on: June 19, 2018, 06:57:34 PM »
 [ Invalid Attachment ]  [ Invalid Attachment ]
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Bentley

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Re: Ham Loaf?
« Reply #22 on: June 20, 2018, 12:29:49 PM »
It has the subtlest looking hints of Spam!
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jdmessner

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Re: Ham Loaf?
« Reply #23 on: June 20, 2018, 09:08:23 PM »
All in all a good night. Served around 70 folks and the ham loaf got rave reviews. A few folks were waxing nostalgicly about the good old days when potlucks were a major social event!

The spam observation was probably not too far off. It tasted quite good, but I'm not sure it is worth chopping up a good ham. Smoked 9 loafs for about 3+ hours at around 275. [ Invalid Attachment ]  [ Invalid Attachment ]   [ Invalid Attachment ]  [ Invalid Attachment ]  [ Invalid Attachment ]
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Bentley

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Re: Ham Loaf?
« Reply #24 on: June 20, 2018, 09:11:39 PM »
The cut piece looks so much different then the top in the pan...but it looks wonderful!  Nice to see cooks that no what a glaze is and not a Glop!
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Kristin Meredith

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Re: Ham Loaf?
« Reply #25 on: June 20, 2018, 09:17:47 PM »
I would think a mustard type sauce might go with it also.  Nice job!!!
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