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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe was printed in the Arizona Republic newspaper. Cooking time includes 10 minutes resting time. Ingredients:
1 1/2 lbs cooked ham |
1 tablespoon butter, plus butter for greasing of pan |
1/2 cup chopped onion |
1 teaspoon chopped garlic |
1/4 lb mushroom, cut into small cubes |
1/2 cup chopped celery |
salt and pepper |
1 cup chicken broth |
2 cups fine fresh breadcrumbs |
2 eggs, lightly beaten |
1/4 cup pistachios |
1/4 cup sour cream |
1/4 teaspoon ground cumin |
1/4 teaspoon grated nutmeg |
4 tablespoons finely chopped parsley |
Directions:
1. Slice the ham into cubes.
2. Using a food processor, chop the ham into medium coarse texture.
3. Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper.
4. Cook briefly until wilted, add the chicken broth, and bring to a boil.
5. Cook 3 minutes, remove from heat-let cool.
6. Preheat the oven to 425 degrees.
7. Spoon the mixture into a bowl and add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg, and parsley.
8. Blend well.
9. Butter a 9x5x2.5-inch loaf pan.
10. Add the mixture and pack well.
11. Smooth over the top and place in the oven.
12. Bake 40 minutes.
13. Remove from the oven and let stand in a warm place at least 10 minutes before serving.
14. Serve hot with sweet relish or chutney.
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