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1 1/2 cbrown sugar, firmly packed
2 tspdry mustard
3/4 ccider vinegar
1 1/2 cwater
1 lbground pork
1 coats, uncooked, regular
How to Make Ham Loaf
- Preheat oven to 425 degrees. Lightly spray a 13" X 9" baking dish with cooking spray.
- Add the ground pork and mix WELL with your hands. Squeeze the mixture between your fingers. Don't be afraid to "over mix" because you want this loaf to be dense. Smash the mix firmly into the bottom of the bowl. Press down firmly with your open palm to compress the mixture.
- Place loaves in prepared baking dish and place on middle rack in the preheated oven. After 30 minutes, turn temperature down to 350 degrees, slide the rack out and VERY CAREFULLY gently pour or spoon simmering sauce over all the loaves. Continue to bake and baste for 1 1/2 hours (internal temperature should be checked after 1 hour attaining 160 degrees)
- Please don't skip this next step. It will really make a difference in the end. The sauce will be thicker and the difference the basting makes on the loaf surface will be greatly appreciated when eaten as a cold sandwich.
**Using a baster, drizzle the sweet and sour sauce over entire surface of loaf every FIFTEEN MINUTES**
- Once 160 degrees is reached, turn the oven off but don't open it. Let the loaves rest in the oven for at least 15 minutes. Baste one final time then using a spatula remove a loaf to a cutting board. Cut into slices as you would with any meatloaf, using light pressure and a sawing motion with a serrated knife (like a steak knife).
- I will often double the sauce recipe. That way there is no doubt as to whether or not there will be enough sauce leftover to freeze in a zip lock freezer bag with the extra ham loaf.