The holidaze has been full of visiting with all of my family and a near constant food/champagne food coma. So much so, that Jow and I decided to start our own experiment on changing our life habits. So far, it’s a pain in the ass. It’s not magical per se, though whenever exerting one’s will over the universe/inertia is really, so I will be more tumblr’ing and tweeting about that and other things like my terrible tv habits and learning to use my spinning wheel.
BTW, in case you were wondering, the cats like our new popcorn popper about as much as they like the vacuum. But . . .they’re also super high on holiday catnip, so . . .paranoid trade off.
Onto the recipe!
Rosy Ham Ring
Letters from women, praising this pretty loaf, prompt us to reprint the recipe from our Freezing & Canning Cookbook.
3 lbs. ground smoked ham
1 lb. ground pork
1 3/4 c. graham cracker crumbs
1 1/2 c. milk
1/2 tsp. ground allspice
Tomato Basting Sauce
* Combine all ingredients except sauce; mix well. In a 16×11″ baking pan, shape with hands to make a ring (or loaf) about 10′ across. Pour over half of sauce.
* Bake in moderate oven (350 degrees) minutes; pour remaining sauce and bake 45 minutes longer, basting several times with sauce. Makes 12 to 14 servings.
Tomato Basting Sauce: Combine 1 can condensed tomato soup, 1/2 c. vinegar, 1/2 c. brown sugar and 1 1/2 tsp. prepared mustard.
Note: You can mix this loaf a few days early and freeze it. Allow a little longer cooking time. At serving time fill the center of the ring with buttered peas, corn or succotash.