Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 egg
  • ½ cup milk
  • 1 pound smoked ham, ground
  • ½ pound fresh pork, ground
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried sage
  • ½ cup soft fresh bread crumbs
  • Ham Glaze


    1. Preheat oven to moderate (350°F.).

    2. Beat the egg in a mixing bowl. Stir in the milk, meats, pepper and sage. Stir in the bread crumbs. Mix well and shape into a loaf.

    3. Grease a loaf pan (9 × 5 × 3 inches). Place the loaf in the pan. Bake for about forty-five minutes.

    4. Prepare whichever ham glaze you are using. Spoon some of it over the loaf, covering the entire surface. Bake the loaf for thirty minutes longer, basting frequently with the glaze.