Ham Loaf With Hot Horseradish Sauce Recipes

HAM LOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 90 minutes.
• While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking.

HAM LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the ground ham, ground pork, onion, oats, eggs, parsley, ground mustard, pepper, and evaporated milk in a large bowl. Mix well. Form in to 2 loaves; place into 9x13 inch baking pans.
• Bake loaves in preheated oven for 30 minutes. Stir the brown sugar and vinegar together in a small saucepan; boil for 1 minute. Remove loaves from oven, and pour brown sugar mixture over. Return loaves to oven; baste frequently with the pan juices until browned and cooked through, 30 to 45 minutes longer.
• Combine the mayonnaise, sour cream, horseradish, and lemon juice in a small bowl. Season to taste with salt and pepper. Serve sauce over sliced ham loaf.

HAM LOAF WITH HORSERADISH SAUCE

Steps:

• In a bowl, combine the egg, milk and cracker crumbs. Crumble meat over mixture and mix well. Pat into a greased 5-3/4x3x2-in. loaf pan or shape into loaf and place in a shallow baking pan., In a small saucepan, bring glaze ingredients to a boil; pour over loaf. Bake at 350° for 35-40 minutes or until a thermometer reads 160°, basting occasionally. Meanwhile, for sauce, place mayonnaise and horseradish in a bowl. Fold in whipped topping. Serve with ham loaf.

HAM LOAF WITH HOT HORSERADISH SAUCE

Steps:

• Mix the meats together very well.
• Mix egg, milk and cracker crumbs together; add to meat mixture and blend thoroughly.
• Place mixture in a bread pan and bake at 350F for 45 to 60 minutes.
• For the sauce: Place horseradish in a small saucepan.
• Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth stirring constantly.
• Remove from heat, pour over egg yolk, stirring constantly and return to saucepan; cook for 30 seconds.
• Serve at once.

HORSERADISH SAUCE FOR HAM

Steps:

• In a small bowl, combine first six ingredients. Gently fold in whipped cream. Chill. Serve with sliced ham, ham loaf or ham balls.

BAKED HAM WITH MARMALADE-HORSERADISH GLAZE

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.
• Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.
• Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

GLAZED HAM WITH HORSERADISH CREAM

Steps:

• Preheat oven to 350 degrees with rack in lower third. Rinse and dry ham and wrap first in parchment, then in foil, making sure thicker rind faces up. Place on a wire rack set in a rimmed baking sheet or roasting pan and bake 1 1/2 hours.
• Meanwhile, stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside.
• Remove ham from oven and unwrap. When cool enough to handle, peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. (It doesn't need to be perfectly even; the bottom will have less fat and more skin.) Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, 1 to 2 inches apart. Then score skin in the opposite direction to create a diamond pattern. Return to oven and bake 30 minutes. Baste with honey-horseradish mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. If necessary, add water to pan, about 1/4 cup at a time, to prevent pan from scorching, and tent with foil if ham begins to blacken.
• Meanwhile, stir together creme fraiche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer ham to a serving platter and let rest at least 20 minutes. Serve with horseradish cream.