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