About Auburn Meadow Farm

Breeder of Heritage American Milking Devon Cattle

Easter Blessings and a perfect recipe for left-over ham

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A more beautiful day for Easter could not have been had. At least here in Pennsylvania. I hope you enjoyed a lovely and blessed day wherever you are and whatever you believe.

Since I am admittedly a bit wild and uncivilized, there was no church service to spiff up for. Instead, I went to the Church of the Great Outdoors and enjoyed a walk around some hard-to-reach corners of the farm neglected over the winter.

And looky, looky! Well Hel-lo Easter Blessing.

Molly got sick and tired of all those amateurs fussing and swishing their tails, sighing and looking at their bellies. She decided to show those vapid girls how a pro gets down.

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No fuss, no muss, just found Molly in the woods with her new little Lady. Cleaned, fed and hardly even wobbly –  Molly is the best. I’ve been hoping for a heifer from Molly for a long time, particularly with the Destroyer for a Daddy. It is a very promising cross for which I am very grateful and excited and she is beautiful.

Working in a local, nose-to-tail butcher shop as I do, we’ve been busy making ham, talking about ham, wrapping up and sending home lots and lots of hams. Holiday over, now what to do with all that leftover ham? To that I say, “Ham Loaf”.

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 Tender, moist and subtle ham meatloaf topped with spiced fruit – Homey supper and great next-day sandwiches

_________________________________________________________________________You say you’ve never heard of Ham Loaf?  Around here, people take their ham loaf seriously. I did not grow up in a ham loaf home, so I had no idea what all this ham loaf business was about.

Doing a bit of asking around, I got the gist of the recipe and right away knew that the rich, sweet loaf of ham and pork topped with a mustard + brown sugar glaze was not for me. But, for some reason, I knew the idea still had promise.

Cue up Lianna Krissoff’s Canning for a New Generation. I know, I know, I’m all Lianna Krissoff this, Lianna Krissoff that, but seriously.

More often than not, I get a great idea from one of Lianna Krissoff’s books that is a modern, healthy throwback to something old-skool. Never pretentious, always original and delicious, the sidebars and variations alone share a wealth of tips & tricks to change your cooking ways for the better. And when it comes to ham loaf, Lianna did not let me down.

This ham loaf is lighter, less sweet and lets the flavors of the ham shine through. The ground turkey or chicken is a perfect – though non-traditional – partner for the ground ham, but if you don’t have those, plain ground pork (not sausage) is fine too.

And, if you happen to have pickled fruit or fruit relish in your pantry, this is a recipe where that home-preserved fruit will really shine. Check out the printable recipe here.

I’ve seen the ham-loaf light.  How do you do ham loaf?

On previous Easters here’s what we were up to:

is there anything nicer than a sleepy Sunday morning?

Easter egg glut? Pickle ‘em!