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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Shredded carrots add color and flavor to this downsized ham loaf from Carol Dunne of Middle Village, New York. A buttery glaze and slices of pineapples put the finishing touches on this satisfying entree. Ingredients:
1 egg |
1 small carrot, shredded |
1/4 cup chopped onion |
1/3 cup seasoned bread crumbs |
1 tablespoon dried parsley flakes |
1 teaspoon prepared mustard |
1/2 pound ground fully cooked ham |
1 can (8 ounces) unsweetened sliced pineapple |
1 tablespoon brown sugar |
1 teaspoon cornstarch |
1 tablespoon butter |
1 tablespoon lemon juice |
Directions:
1. In a small bowl, combine the first six ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350° for 20 minutes.
2. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the brown sugar, cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter and lemon juice.
3. Brush over ham loaf; top with three pineapple slices. (Save remaining pineapple for another use.) Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
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