A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern's story Fair and Square.
Ingredients
- 1 lb. cured ham, finely chopped
- 1⁄3 cup plain bread crumbs
- 1⁄4 cup buttermilk
- 3 1⁄2 tbsp. Dijon mustard
- 1⁄2 tsp. ground sage
- 1⁄2 tsp. curry powder
- 1⁄2 tsp. ground allspice
- 1⁄2 tsp. ground ginger
- 1⁄4 tsp. ground cloves
- 3 eggs, lightly beaten
- 1 small yellow onion, minced
- Kosher salt and black pepper, to taste
- 1⁄2 cup packed dark brown sugar
- 3 tbsp. apple cider vinegar
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Instructions
Step 1
Heat oven to 325°. Place ham, bread crumbs, buttermilk, 2 tbsp. mustard, sage, curry, allspice, ginger, cloves, eggs, onion, and salt and pepper in a bowl, and mix until well-combined. Transfer to a parchment paper—lined 8″ x 5″ loaf pan; smooth top. Heat remaining mustard, sugar, and vinegar in a 1-qt. saucepan over medium-high heat until sugar dissolves. Pour half the glaze over ham loaf; bake until loaf is cooked through, about 50 minutes. Let cool for 10 minutes, then remove from pan; drizzle with remaining glaze before serving.
- Heat oven to 325°. Place ham, bread crumbs, buttermilk, 2 tbsp. mustard, sage, curry, allspice, ginger, cloves, eggs, onion, and salt and pepper in a bowl, and mix until well-combined. Transfer to a parchment paper—lined 8″ x 5″ loaf pan; smooth top. Heat remaining mustard, sugar, and vinegar in a 1-qt. saucepan over medium-high heat until sugar dissolves. Pour half the glaze over ham loaf; bake until loaf is cooked through, about 50 minutes. Let cool for 10 minutes, then remove from pan; drizzle with remaining glaze before serving.
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