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Food
Hamloaf

(corrected for pan specifications.)

This recipe was a favorite of my mother, Anna Mae Heinrich of New Castle, who served it at countless church dinners and family meals, often with cheesy potatoes. When I made it myself for the first time recently, I was surprised at how easy it was -- the only hard part was finding the hamloaf mix itself. Since I grew up eating hamloaf, I also was surprised at how many people had never even heard of it or tasted it. Hamloaf will always be a favorite of mine.-- Jim Heinrich, PG Sunday Magazine copy editor.

Bread (1 slice for each pound of hamloaf mix)
Milk (enough to cover bread generously)
Eggs (1 egg for each pound of hamloaf mix)
Hamloaf mix (prepared; or 1/2 ground pork and 1/2 ground ham), see tester's note
Cornflake crumbs

Glaze:
1 cup brown sugar
1/2 cup vinegar
1 tablespoon dry mustard
1/2 cup water

To make hamloaf: Soak bread in milk. Beat with wire whisk until quite fine. Add eggs and beat until thoroughly mixed. Add hamloaf mix and combine thoroughly with hands. Add cornflake crumbs until mixture is of a consistency to form a loaf.

Shape hamloaf and place in a glass or metal casserole dish, uncovered. (Do not use a loaf pan or a rack.) Bake in a 350-degree oven for approximately 15 minutes. Then pour glaze over hamloaf.

Return to oven and bake until done, basting occasionally. A 2-pound loaf usually takes 1 hour.

To make glaze: Mix ingredients and cook, bringing to a rolling boil.

Tester's notes: Hamloaf mix isn't always readily available, as we found when we were unable to find it at three supermarkets. We ordered it from Foster Meats, 5143 Butler St., Lawrenceville (412-781-2157), and it had no drippings at all.

For two 2-pound hamloaves, we used 4 slices of bread, 2 cups of milk and 2 cups of cornflake crumbs. Cornflake crumbs are available in most larger supermarkets.

Monday, November 19, 2001

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