Upside Down Ham Loaf
|Milk||3⁄4 Cup (12 tbs)|
|Prepared mustard||1 1⁄2 Tablespoon|
|Ground cloves||1⁄8 Teaspoon|
|Ground cooked ham||1 1⁄4 Pound|
|Lean ground pork||3⁄4 Pound|
|Fine cracker crumbs||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Pasta dough||1 Cup (16 tbs), cut in noodles, uncooked|
|Butter||2 Tablespoon, melted|
|Parsley sprigs||4 (for garnish)|
Generously grease bottom and sides of a heavy 10 inch skillet; set aside.
In a large bowl, beat eggs slightly.
Add milk, mustard and cloves.
Add ham, pork and cracker crumbs; mix thoroughly; set aside.
Melt brown sugar in prepared skillet.
Arrange pineapple slices over sugar.
Place a cherry in center of each pineapple slice.
Carefully pat meat mixture over pineapple slices.
If you have a thermostatically controlled burner, set it at 250Â°F (120Â°C), otherwise use medium low heat.
Cover skillet and cook about 5 minutes.
Reset control at 200Â°F (95Â°C) or reduce heat to low.
Cook 1 hour.
Fifteen minutes before ham loaf is done, bring water to a rapid boil in a heavy 4 quart saucepan.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, about 5 minutes, stirring occasionally.
Drain and coat with butter.
Drain excess fat from ham loaf.
Place a large round platter upside-down over skillet.
Using pot holders, invert skillet and platter.
Arrange buttered noodles around ham loaf.
Garnish with parsley sprigs.
Makes 6 to 8 servings.