Recipe

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• 1 lb ground smoked ham
• 3/4 lb ground pork
• 1/2 cup finely chopped yellow onions
• 1/4 cup finely chopped red bell peppers
• pinch sage
• 2 tbsp chopped parsley leaves
• 11/2 tsp minced garlic
• 1 tbsp plus 1/4 cup dijon mustard
• 3/4 cup to 1 cup fine dry bread crumbs
• 1/4 tsp essence , recipe follows
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 large eggs, beaten
• 1/2 cup peach preserves
• 1 tbsp honey
• andouille mashed potatoes , recipe follows
• steamed carrots, accompaniment
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 12 oz andouille sausage, chopped
• 4 large idaho potatoes, about 3 lb, peeled and cut into 1-inch wedges
• 13/4 tsp salt
• 1/2 cup heavy cream
• 3 tbsp unsalted butter
• 1/4 tsp ground black pepper

• 1 Preheat the oven to 350 degrees F. Lightly grease a loaf pan and set aside.
• 2 In a large bowl, mix together the ham, pork, onions, bell peppers, sage, parsley, garlic, and 1 tablespoon of the mustard. Add 3/4 cup of the bread crumbs, the Essence, salt, and pepper and mix well. Mix in the eggs and as needed, add additional bread crumbs until the mixture comes together.
• 3 In a small saucepan, bring the peach preserves to a simmer over medium heat. Stir in the remaining 1/4 cup mustard and honey and cook, stirring, until well combined, about 30 seconds. Remove from the heat and let cool slightly.
• 4 Place the ham loaf in the prepared pan and spread about half of the glaze over the top. Bake until firm and lightly browned, and the meat is cooked through, 1 hour to 1 1/2 hours, spooning additional glaze during the last 10 minutes of cooking. Check internal temperature with a meat thermometer; it is done when the meat reaches 145 to 150 degrees F.
• 5 Let sit for 5 minutes before serving. To serve, slice the loaf and serve on top of the mashed potatoes with carrots on the side. Spoon additional glaze on top.
• 6 Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 7 Combine all ingredients thoroughly.
• 8 Andouille Mashed Potatoes:
• 9 In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes. Drain on paper towels.
• 10 In a large, heavy saucepan, combine the potatoes and 1 teaspoon of the salt. Cover with water by 1-inch and bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 25 minutes. Drain the potatoes and return them to the cooking pot. Add the cream, butter, the remaining 3/4 teaspoon salt, and black pepper to the potatoes. Place over medium-low heat and mash with a potato masher until no longer lumpy, about 2 minutes. Add the cooked andouille and continue mashing until light and fluffy, about 2 minutes.
• 11 Serve immediately.