Corn Bread Topped Ham Loaf
|Eggs||2 , beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Soft bread crumbs||1 Cup (16 tbs) (1 1/4 Slices Bread)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground fully cooked ham||2 Pound|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Corn muffin mix||8 Ounce (1 Package)|
Combine beaten eggs, milk, soft bread crumbs, and chopped onion.
Add the ground ham; mix well.
Pat mixture into a 12 x 7 1/2 x 2-inch baking dish.
Bake at 350°for 30 minutes.
Remove from oven; drain off any excess fat.
Spread the apricot preserves over top of ham loaf.
Increase the oven temperature to 400°.
Prepare the corn muffin mix according to package directions; pour over the apricot preserves.
Bake at 400° till corn bread layer is done, 20 to 25 minutes.