Ham Loaf

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                            FOOD FUNNY
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Thanks to Anna Welander for this one:

The doctor told my husband, Al, to use his right arm as much
as possible. Al had broken five ribs and his shoulder blade,
and had chipped his elbow, all on his right side, in a sky diving
accident. One afternoon I had just placed a sandwich, made
with my fresh homemade bread, in front of Al when my brother
Pete dropped by.

Al picked the sandwich up with his right hand and tried to raise
it to his mouth. He managed to get it halfway before he had to
lower it. He took a deep breath and tried again, but with the
same result. The third time he used his left hand to support
his right and finally managed to raise it to his mouth.

"Would you like a sandwich too?" I asked Pete.

"No, thanks," he answered. "That bread looks too heavy for me."

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                            TODAY'S RECIPE
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This dish is only as good as the ham you use. If you steer clear
of watery canned ham you'll be rewarded with a solid, firm loaf
that will slice nicely.

Ham Loaf

3 cups (750 ml) ground ham
1 egg, lightly beaten
1 1/2 lbs (675 g) ground pork
1 cup (250 ml) bread crumbs (preferably fresh)
1/2 cup (125 ml) milk
2 tsp (10 ml) chopped fresh or 1 tsp (5 ml) dried thyme
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Mix all the ingredients thoroughly. Pack gently into a loaf pan
and bake in a preheated 350F (180C) oven until cooked through
and the fat around the edge of the pan is bubbling, 40 to 50
minutes. Pour off excess fat and allow to rest for at least 15
minutes before serving. Serve warm, cold, or at room temperature.

Serves 4 to 6.
Received on Sun Jul 18 19:22:07 2010