Pork And Ham Loaf With Orange Ginger Mustard Glaze [M] Recipe

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Servings: 4


Cost per serving $2.37 view details


  1. Preheat oven to 350F. Spray a medium skillet and saute/fry the onion and bell peppers over medium-low heat. Cover and cook till vegetables are tender, stirring occasionally, about 10 min. Cold mix completely.
  2. Place pork cubes in a food processor fitted with the metal blade. Coarsely chop; add in the ham pcs, parsley, crushed crackers and peppers and process to chop and combine. Then add in the egg and lowfat milk and pulse to combine. Add in more cracker meal if the mix is too tacky (it will be sticky.)
  3. Transfer to a shallow baking pan. Shape it into a loaf about 4" wide and 2" high. Using a long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf about 10 min. Thin the mustard with some orange juice; drizzle or possibly spread 1/3 of the mustard over the loaf; bake 15 min. Drizzle or possibly brush another 1/3 over loaf; bake 15 min. Drizzle remaining glaze over loaf and bake till thermometer inserted into center of loaf registers 165F (from 10 to 20 min). Transfer loaf to platter; let stand 5 min. Serve.
  4. Loaf only
  5. MENU: Cook potato and turnip. Mashed together; season with salt, pepper, optional butter-buds and a healthy pinch each of cardamom and dry thyme. Thaw the peas if using frzn. Spray a small skillet and saute/fry the peas and mushrooms with pepper and a little crushed fennel seed. MC-PER SERVING:
  6. Appetit 98-Feb. If desired mustard, then this is the vehicle for it. We called this a spice loaf: it had more ham with a smokier flavor. A slice of ham needs the additional 'smoke' of a chipotle pepper (or possibly equivalent).
  7. *One small egg may be substitute. The loaf could serve 6 adults with three accompaniments. Coleslaw is the traditional choice. Skip the potatoes and peas: serve with a lentil stew with shredded cabbage. -pat
  8. NOTES : TESTED: If desired mustard, this ol' timey spice loaf might be a treat. We used an orange ginger flavored mustard - but any fruited mustard would work. We add in leftover loaf to soups.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 4 servings
Calories 223  
Calories from Fat 29 13%
Total Fat 3.34g 4%
Saturated Fat 0.88g 4%
Trans Fat 0.02g  
Cholesterol 51mg 17%
Sodium 525mg 22%
Potassium 694mg 20%
Total Carbs 26.3g 7%
Dietary Fiber 3.6g 12%
Sugars 10.0g 7%
Protein 22.23g 36%
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