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FoodI Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out

23:50  11 february  2019
23:50  11 february  2019 Source:   tasteofhome.com

Ina Garten’s Triple Chocolate Cake Loaf

Ina Garten’s Triple Chocolate Cake Loaf Chocoholics, line your loaf pans.

2 pounds ground ham , 1 1/2 pounds ground pork, 2 eggs, 1 cup dried bread crumbs, 1 cup evaporated milk, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper, 1 cup brown sugar, 1 tablespoon mustard powder, 1/4 cup cider vinegar.

Poring over vintage cookbooks and food advertisements is equal parts intriguing and repulsive Jiffy brand still makes a fudge frosting mix which I substituted, and it turned out pretty well. I think I had made a ham loaf , and some lady came on the blog and ranted at me about how it was a waste of

I Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out© Nancy Mock for Taste of Home I-Made-A-Vintage-Ham-Loaf-Article.Nancy-Mock-8 I love reading retro cookbooks and exploring vintage foods, so when I found a ham loaf recipe from the '50s, I was eager to give it a try. When I shared my plan with family and friends, they were puzzled. Though a beloved recipe in Pennsylvania-Dutch country, no one in my circle had heard of ham loaf. We do love our meatloaf... but could a ham loaf recipe with a sweet-tangy glaze be just as tasty?

How to Make a Ham Loaf

For the Loaf:

  • 1 cup coarsely crushed saltines (about 25 crackers)
  • 1 cup 2% milk
  • 2 large eggs, lightly beaten
  • 1/8 teaspoon pepper
  • 1-1/2 lbs ground ham
  • 1 lb ground pork

For the Basting Sauce:

Double-Chocolate Bread

Double-Chocolate Bread It’s easy, it’s delicious and it makes for excellent French-toast material. RELATED: Upside-Down Banana-Caramel Bread Ingredients: 1½ cups all-purpose flour ¼ cup cocoa powder 1 teaspoon baking soda Pinch of salt 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly 1 cup sugar 3 eggs ½ cup sour cream 1 teaspoon vanilla 1 cup dark-chocolate chips Confectioners’ sugar, as garnish Directions: 1. Preheat the oven to 350°. Grease a loaf pan with nonstick cooking spray. 2. Sift the flour, cocoa powder, baking soda and salt into a large bowl.

Ham Loaf Recipe photo by Taste of Home. I make this for my family whenever I have leftover Baked ham . My family cannot get enough of this The vinegar, brown sugar topping was very watery .. I threw it out and combined brown sugar, dry mustard and dark brown mustard, which made a paste

I think I had made a ham loaf , and some lady came on the blog and ranted at me about how it was a waste I barely made it out of the 60 s having to eat this inedible crud. The stuff my mom made me eat should be served I collect vintage Better Homes and Gardens cookbooks from the 1960 s and 70 s .

  • 1/2 cup packed brown sugar
  • 1 teaspoon ground mustard
  • 2-1/2 tablespoons vinegar
  • 1/4 cup water

Initial Thoughts

Looking over the ingredients list, I noticed how few seasonings are in this recipe. There's nothing but a dash of pepper, and the only salt comes from the saltines and ham! I was a little worried that the loaf would taste bland, but I decided not to alter the spices. I did choose to add in some finely diced onion, to bring a little more flavor and moisture to the loaf.

Grinding the Meat

I Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out© Nancy Mock for Taste of Home Raw ham

Ground ham is not to be found at my grocery store, so this recipe gave me a chance to use the meat grinder attachment for my KitchenAid mixer. I purchased some smoked ham and cubed pork to grind for the recipe. (Ground pork at the store is usually made from pork shoulder.) Then, I put the meats in the freezer for about 90 minutes. I also chilled the grinder attachment for a few minutes before attaching it to my stand mixer. Having everything cold ensures that the ground meats will have a great texture. Since my grinder attachment came with both coarse and fine grinding plates, I passed the meats through the coarse plate first and then sent them back through the fine plate—the whole process was pretty quick.

Savory Monkey Bread

Savory Monkey Bread We all love monkey bread, but sinfully sweet is so last year. Enter savory monkey bread: It's like fondue without the pot.

Here ' s a look at the apps, mains and desserts popular in the '50s. You can make old recipes like Chicken a La King, gelatin salad and more! 58 Vintage Recipes From the ’50s Worth Trying Today. I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan.

This recipe was clipped from the Successful Farming Magazine and was published in 1955, it was found in a large collection. Ham Loaf ( Makes 6 servings). 1 pound ground uncooked ham 1 pound ground pork 2 eggs, beaten 1 1/2 cups wheat cereal flakes 1/2 cup milk 1 teaspoon prepared mustard

I Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out© Nancy Mock for Taste of Home Meatgrinder The final texture of the ground ham and pork was perfect! If you don't have a stand mixer attachment, you could also use a hand-crank meat grinder or ask the butcher at your grocery store to grind the ham for you. Psst! Here are some more smart tips for making the most of the butcher counter.

Shaping the Loaf

I Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out© Nancy Mock for Taste of Home Raw meat loaf Once the meats are ground, the loaf comes together fast. After placing all the ingredients in a large bowl, I mixed them by hand, being careful not to overwork the meat. (And if I'm being honest, mixing it by hand is fun!) I pressed the mixture into a 9"x5" loaf pan and put it in a 350° oven. Find more non-traditional meat loaf recipes here.

The Bake

While the loaf was baking, I prepared the basting sauce in a small saucepan on the stove. The quick-cooking sauce is a tangy-sweet mixture of sugar, mustard and vinegar. A word of caution: When bringing this sauce to a boil do not walk away (or get distracted by your phone like I did). I learned the hard way that the sauce can quickly boil over and go everywhere.

Easy Zucchini Bread

Easy Zucchini Bread Embrace the abundance of summer squash and turn it into something delicious, like a salad or this recipe for zucchini bread. All you need is one bowl to mix the ingredients and a little patience as the loaf bakes. So load up at the market, and put this quick bread on rotation all season long. Ingredients: ½ cup neutral-flavored oil (canola, peanut or regular olive--not extra virgin) 1 cup sugar 1 egg 1 teaspoon pure vanilla extract 1½ cups all-purpose flour ½ teaspoon cinnamon 1 teaspoon baking powder Pinch of salt 1⅓ cups grated zucchini Turbinado sugar, for garnish Directions: 1. Preheat oven to 350°F.

1950 ' s food, ham loaf , ham recipes , holiday leftovers, vintage housewife food. I continue my tribute to my mother-in-law and the cooking evolution of the I ’ve made one change to the recipe . It calls for just a cup of cracker crumbs but it ’ s so moist that I make it with two cups, or about one whole sleeve

Recipe here . Can we just stop turning everything into loaves ? 24 Absolutely Horrendous Vintage Recipes . 24 Foods You Hated As A Kid But Love Now. Women Are Schooling Men About How To Write Female Character In A Hilarious Tumblr Thread.

I Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out© Nancy Mock for Taste of Home Basting loaf The sauce gets brushed over the loaf throughout the bake—I basted every 20 minutes. The recipe calls for 1-1/4 hours of baking time, but in my oven the final time was closer to an hour and 40 minutes. To be sure, use a thermometer to check the temperature and bake the loaf until the internal temp is 160°. Once done, I let the ham cool for a few minutes in the pan before gently transferring it to a cooling rack set over a baking sheet. (This lets the liquid drain away without creating a huge mess.) Get our guide to food-safe kitchen temperatures.

The Final Verdict

I Made a Vintage Ham Loaf Recipe From the 1950s! Here’s How It Turned Out© Nancy Mock for Taste of Home vintage ham loaf recipe Testing this recipe coincided with a game night at our house, making it the perfect opportunity for a ham loaf tasting party. My family and friends were skeptical at first—I think they were expecting something along the lines of canned SPAM. In reality, the ham loaf was much better than that and very tasty! The slices were tender and had delicious, smoky flavor from the ham. It was a good call not to add any salt, because the loaf was seasoned enough. The glaze over the top was wonderful—sweet and piquant—and several folks ate the slices just as they were. Others had ham loaf on small, sweet Hawaiian rolls with a little mustard. And the next morning I fried up slices to have in breakfast sandwiches with egg and cheese! I suspect it would also be amazing diced up in a hash, too. Overall, this vintage ham loaf was a hit in our house: delicious, versatile and a great way to use up leftover ham from the holidays!

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