Mrs. Purefoy’s Ham Loaf
Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
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- 1 lb ham, ground twice
- ½ lb chuck, ground twice
- ½ lb shoulder pork, ground twice
- 2 eggs
- 1 cup milk
- 1 cup soft bread crumbs
- ½ tsp salt
- ¼ tsp seasoned salt
- ⅛ tsp pepper
- 8 pineapple slices
- 1 can pineapple chunks, drained (1 lb. 4 oz)
- 3 tbsp brown sugar
- 1 tbsp butter or margarine, melted
- Combine meats. Add the next six ingredients and mix lightly but thoroughly.
- Arrange pineapple slices and chunks in the bottom of a greased 3-quart casserole. Reserve pineapple juice.
- Sprinkle brown sugar and butter over the pineapple.
- Pack meat into casserole. Bake, uncovered at 375F for 1 hour.
- Add pineapple juice if the loaf seems dry. Bake 15 minutes longer.
- Serve with horse-radish sauce. Yield: 8 portions.
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