There are many different kinds of ham – this recipe call for wet-cured or city ham. A little sweet, a little salty with familiar flavors, easy to make and serve. And a perfect way to use up that left over holiday ham. Based on a recipe from Lianna Krissoff’s Canning for a New Generation.
1 pound good-quality cooked city or wet-cured ham
1 pound ground turkey or chicken
1 cup oatmeal
2 large eggs, lightly beaten
1 teaspoon freshly ground black pepper
1/3 cup pickled fruit ( hopefully home-canned) I use my own apples or plums
1/4 cup brown sugar
1 TBS Dijon-style mustard
Preheat oven to 350 F. Lightly oil a 9 x 13-inch baking dish.
Put the ham in a food processor and pulse to finely chop. In a large bowl, use your hands to combine the ham, turkey, oatmeal, eggs and pepper. Dump the mixture into the baking dish and pat into a loaf shape.
In a small bowl, combine your pickled fruit (finely dice if the fruit chunks are large), brown sugar and mustard, then spread the mixture over the top and sides of the loaf. Bake until the top is crusty and browned and the loaf is cooked through, about 1 1/2 hours. Let cool for 5 minutes, then slice and serve.
Makes great sandwiches the next day too…