What Do You See Outside YOUR Open Window Today?

What Do You See Outside YOUR Open Window Today?
Remember: "When God closes a door, He always opens a window!" You never know what might be out there waiting for you!

Friday, April 6, 2018

Friday Foto Friends...Some Post-Easter Thoughts and Ideas

Daffodils and Easter Bunnies...Happy Post-Easter Blessings...

I wonder how many of you had ham for Easter dinner?  Probably quite a few...
Well, I cooked a ham for Easter dinner, but we really didn't sit down and have an Easter dinner 
per se'.  A lot of unusual stuff was happening in our family last weekend, and so our normal Easter dinner plans had to be put on hold.  Therefore, I had a lot of ham left over.  We tried to eat ham a couple of times during the week, but our at-home family has shrunken in size this past year, and we just don't seem to eat up the leftovers like we used to.  So, I resorted to doing what my Grandma Mursch  (paternal) used to do with leftover ham after Easter or Christmas dinner....make a ham loaf!  Have you ever had ham loaf before?  If not, you have missed a treat.  For my Friday Foto Friends I have decided to show you how to make a ham loaf from start to finish.  



1.  You need something to grind up your leftover, fully cooked ham. I use this ancient meat grinder, which belonged to my mother.  Her notes are written on the plastic bag:
"Used on Clarion Farm 1950-on...Grinder, meats, etc."
(this meat grinder is actually as old as me!)

(The Clarion farm was in Pennsylvania, where I was born. However, we moved to Florida when I was almost six years old...but my mother continued to use this meat grinder until she gave it to me many years later)

2.  Set up the meat grinder by attaching it to the counter top or a table, and place a pan under the grinder to catch the meat as you grind it.


3.  Prepare the ham by trimming off excess fat and skin, and cut it into chunks that will fit into the port on the grinder.

4. Feed the meat into the grinder as you turn the handle...watch out that you don't get your fingers down into the grinder...we don't want "Pam" in the Ham...LOL!!!  (Even if Pam IS a bit of a "ham")


5.  Keep grinding until you have at least two pounds of ground ham.


6.  Oh, this is important: here is my grandmother's recipe.  You will note that it calls for 2 lbs. of ground ham, and 1/2 lb. of ground pork.  Sometimes it is difficult to get the ground fresh pork, so I use ground beef instead, and it turns out just as good.  I think the ground pork or ground beef are needed to add some necessary moisture to the ham (a.k.a fat) to keep it from being too dry.  (also, I think I usually use a little more than just 1/2 lb. of this...it's more like a pound)


7.  Next cube or finely chop up in a food chopper at least 1 cup of bread crumbs.  I have found that using the food chopper makes the crumbs really fine, which is okay, but actually I kind of like using the torn up/cubed bread better...the texture of the loaf is not quite so "packed".


8.  I mix all of the ingredients in the large stainless steel roasting pan...the meat, bread crumbs, 1 cup of milk, and 2 eggs. Also a 1/2 teaspoon of salt (this is optional, as the ham is probably salty enough).


9. Next comes the fun part...pat, pat, pat the meat and ingredients together into a nice fat loaf.  I prefer it to be a little flatter and wider as opposed to a higher loaf.

10.  Keep patting and shaping (I call it "spanking") the loaf until it is compacted well together.




Then put the loaf into the oven at 375 degrees, and set the oven for 1 &1/4 hours.
(1 hour, 15 minutes).

(Here's a side note...while baking the ham loaf it is also a good opportunity to bake some potatoes, scalloped potatoes, or sweet potatoes in the oven at the same time...just a thought to take advantage of that nice hot oven and have a complete meal when done...)

11.  Meanwhile, mix together the ingredients for the glaze.
3/4 Cup brown sugar, 1/4 cup white vinegar, and 1 teaspoon of prepared mustard. I use the spicy brown mustard.


Stir those ingredients together in a pyrex measuring cup, stirring until the sugar is dissolved pretty well.
12.  When the ham loaf has baked at 375 degrees for 1 & 1/4 hours, pour the glaze mixture over the top of the meat, and baste to be sure all the meat is covered with the glaze.  Reduce the temperature in the oven to 300 or 325, and bake for about 3/4 hour. Keep an eye on it, and baste occasionally. If it is getting too brown or burning, turn down the heat, but also you may be able to take it out of the oven a little sooner.  I have found that 1/2 hour is usually sufficient for the glaze to bake on.

I forgot to take a picture of the ham loaf when it came out of the oven before we cut it and devoured half of it...so here is a picture of the half-eaten ham loaf!


It is so yummy, it is hard to have left-overs, but, I must tell you that the left over ham loaf makes wonderful grilled sandwiches...put a slice of swiss cheese on the slice of meat and grill with your favorite bread...It is also wonderful as a cold sandwich, using a little mayo and maybe some mustard, if you want, on bread or a hamburger bun.  Either way, hot or cold, it makes a great sandwich the next day!!!

This was a Grandma Mursch specialty that my father always asked for, so after my grandmother died, I made it for my father several times. I don't recall my mother ever making it. I think she always let her mother in law do it for the family as one of her specialties.  So now, this is also a Steiner family favorite, as my hubby and sons love it...and I introduced it to my new daughter- in- law after our Christmas dinner, and she already has made it one of their family favorites. The tradition continues on from generation to generation!!


Our Post -Easter Table... haven't quite wanted to put the bunnies away yet...and I just found these daffodils at the grocery store today...they are to be a gift to my sister for her birthday when she comes to celebrate this weekend! She LOVES daffodils, and we can't grow them here in Florida...so this is always a special treat...(and part of another family tradition...our mother used to always put a little vase of daffodils in the center of an angel food cake for my sister's birthday cake. Now I bake the cake for my sister, and I always try really hard to find some daffodils to put in the center. Sometimes we can't find them and have to use fake daffodils...but real are so much nicer!!)



And it wouldn't be spring and "Easter" season without a few real "Easter Bunnies" hopping around!



 This one got caught with his mouth full of some kind of plant in my yard...or...maybe he's just giving me a "raspberry"  (a green raspberry) LOL.  Hoppy Spring Time everyone!!

Here are some post-Easter thoughts spoken by our Lord Himself...


Excerpts from Luke 24:36-43

"Peace to you"...
Why are you troubled?
And why do doubts arise in your hearts?
Behold My hands and My feet, 
that it is I, Myself.
Handle Me and see,
for a spirit does not have flesh and bones as you see I have."
When He had said this, he showed them His hands and His feet.
But while they still did not believe for joy, and marveled,
He said to them,
"Have you any food here?"
So they gave Him a piece of a broiled fish and some honeycomb.
And He took it and ate in their presence."


John 3:16
"For God so loved the world that He gave His only begotten Son,
that whoever believes in Him should not perish, but have everlasting life."

And that's what Easter is all about!

Have a blessed "post-Easter" season...and remember that Jesus IS the reason for THIS season too...


28 comments:

  1. Yum, looks good. It's great to have recipes from our parents and grandparents!

    ReplyDelete
    Replies
    1. Yes it is...especially when they are so good!

      Delete
  2. "Peace to you"...
    Why are you troubled?

    :)

    Yeah!

    ReplyDelete
    Replies
    1. I know, Sandi! My favorite part of the verses too.

      Delete
  3. Your ham loaf looks delicious, thanks for the tutorial and recipe. I enjoyed the picture of you in your kitchen, you are Mother Nature and Betty Crocker in one lovely lady.

    ReplyDelete
  4. Ha Ha! That's a new one!! Love the new name!! Thank you. That made me chuckle!!!!!

    ReplyDelete
  5. Those are beautiful pics of you in the kitchen, Pam. The meat grinder is an item I don't have in my kitchen. The ham loaf looks really good though, and your little friends are so sweet. How wonderful it would have been to enjoy fish dinner cooked by Jesus at the shore of Galilee.

    ReplyDelete
    Replies
    1. I thought about that fish dinner with Jesus too...wouldn't that be the ultimate "picnic"? You could probably use a food processor to chop the meat as well, but be careful not to get it too fine. I realize not everyone has "antique" kitchen utensils like me. I'm just an "old fashioned" girl. LOL>

      Delete
  6. Love the bunnies! Nice to see you cooking in the kitchen. I guess I could substitute chicken for the ham and pork but not sure how that would taste with ground beef. I will have to stick to plain meat loaf but try it with the glaze which I think would be wonderful anyway.
    I hope you have a wonderful weekend,
    The Famous Anonymous and the Little just came back from a spring vacation with their grandparents(Paternal) in Boca Raton. Neither wanted to go and both came home sick. They said it was 85F and they came home to low 30s.

    ReplyDelete
    Replies
    1. Wow...they didn't want to go to Florida to the sunshine and warmth? I am so sorry they came back home sick. Too much of a change of temperature probably. Let me know if you make the glaze and put it over regular meat loaf. That probably would be good, kind of like sweet and sour meatballs. I hope your weekend is grand, and that the kids get well very soon. Praying for your "heart" situation as well.

      Delete
    2. They felt they were being taken away from things they would rather do at home.
      I made a turkey meatloaf and tried the glaze over it. It got rave reviews. I altered the recipe a bit using some ketchup, Bourbon mustard and Balsamic vinegar(all I had) and it turned out great.
      Thanks for the inspiration :)

      Delete
  7. Pam, thank you for sharing this "how to make a ham loaf" post. I've had ham loaf a couple of times--never made it and no plans to make it. However, your ham loaf looks super yummy!

    Your Easter bunnies are cute; the real live bunny is cute too. :)

    Blessings!

    ReplyDelete
    Replies
    1. Thank you, Kim. Ham loaf is good, but it is a lot of work. We ate up the leftovers as grilled sandwiches last night! Yay! The bunnies on the table have been collected over the years, ever since I was a little girl (the green one, from my grandma) and also for our little boys (from their grandma!) The real live bunnies are busily eating everything in sight and probably making more bunnies. LOL. Happy Spring Time!

      Delete
  8. I love your cheery spring table with daffdils and your furry rabbit friends. Your dish looks delicious too.

    ReplyDelete
    Replies
    1. thank you, Carol! I am enjoying the daffodils until later today, when my sister will take them home with her after our birthday party for her! So I am glad I took some pictures of them! Have a blessed and happy day!

      Delete
  9. At our women's circle meeting yesterday, someone mentioned ham loaf. One of the hostesses had made ham salad. But no, she didn't use ham. My mother used to make ham loaf from time to time.

    ReplyDelete
    Replies
    1. That's funny that someone mentioned ham loaf to you yesterday...but what did the hostess make the "ham salad" out of, if it wasn't ham? Bologna? Spam? My mother used to actually make bologna salad just like ham salad. It was good. (but I don't ever make it.) Happy Springtime to you today!

      Delete
  10. Lovely post. I've never had ham loaf but it looks good. I like that you carry on with the tradition of tulips and cake for your sister. I'm sure she loves it too. Happy Spring.

    ReplyDelete
    Replies
    1. Yes, my sister will be enjoying her cake and flowers today when they come to our home to celebrate! In return, she bakes an apply pie for my birthday in September, which is what our mother used to do for me! Happy blessed spring to you as well!

      Delete
  11. My Mom had a meat grinder just like that. Where has it gone? Now you've started me on a search throughout the house, the loft, the garage ... I remember it well. You've suddenly brought back fond memories with just one photo.

    God bless.

    ReplyDelete
    Replies
    1. I do hope you can find it! I know how that feels...to have those fond memories...and then to search for that "thing" that triggered the memory. Good luck in your search. But if it isn't there, just treasure the pleasant memories. Sometimes that is all we have, but so thankful that we have them! Have a blessed and pleasant day!

      Delete
  12. I had to laugh at your comments on Item #4...Pam in the ham! LOL I've never had ham loaf, but it looks absolutely delicious! HOPE all is well in your neck of the woods, sweet Lady. Have a great weekend!

    ReplyDelete
    Replies
    1. Ha Ha, Debbie...now you are getting to know the REAL me!! Who else would let their hubby take so many pictures of them cooking...and then post them for the world to see? Only a true "ham"...Pam the Ham... We are fine here in our neck of the woods...been outside enjoying them with my sweet sister today, celebrating her birthday. I'll have to post more pictures later...

      Delete
  13. I've never made ham loaf and in thinking about it, I don't think I've ever eaten it, either. I wonder if my family would like it? The recipe will have to be filed away until the next ham holiday as I just used up the last of our leftover ham to make a large pot of ham and bean soup yesterday.

    I don't know if it has anything to do with it, but I live in PA (born and raised here) and I have an old meat grinder that looks almost exactly like yours in the cupboard. When we were first married my husband insisted the only way to make "ham" salad for his lunches was to grind chunks of baloney and whole sweet pickles through it.

    ReplyDelete
    Replies
    1. ha ha, that is funny. My mother also made "baloney salad" the same way. We also made ham salad that way. Must be a PA thing. If you are from PA, I'll bet you'd like the ham loaf. My grandmother was also from PA, and she was a very good cook. Your ham and bean soup sounds good too. I've saved the bone with some ham on it for that purpose, but I've put it in the freezer for now as we are not in the mood for soup right now. But now I'm thinking more about it....Thanks for stopping by!! Nice to know someone else who knows what that meat grinder is for!!

      Delete
  14. We had a ton of ham left over recently, and I sure wish I'd had your recipe then, Pamela. Sounds fantastic! And speaking of "post Easter," the season lasts 50 days on the church calendar, so we are still smack dab in the middle of Easter glory. Let us rejoice!
    Blessings!

    ReplyDelete
    Replies
    1. Yes, I agree! I think we tend to rush through our holiday too quickly, especially Easter. Christmas seems to last forever (before mostly), but Easter doesn't get enough time. But most people are only thinking of the Easter bunny, etc. and not the full "octave of Easter". Just think, Jesus was still appearing to people and preparing them for the coming of the Holy Spirit at this time...and then the Ascension...what a marvelous time that must have been for His disciples. Now we are waiting for His return..."Even so, come quickly."...

      Delete
  15. You made me very hungry Pamela. Loved your step by step making of a looks so delicious meat loaf. We never have any ham leftovers after Easter for the younger group always make what's left to take home. LOL! Have a blessed weekend my friend.

    ReplyDelete

Thank you for visiting here today. I would love for you to sign my guestbook and let me know you stopped by. I always enjoy reading your comments and words of encouragement! May you be blessed as you go on your way. Please come back and visit again soon.