By Mel Hurst, Maylands, WA.

Serving size: Serves 8
Cuisine type: American
Cooking time: More than 1 hour
Course: Cakes/baking, Lunch, Main

INGREDIENTS

375g lean ham
½ cup dried apricots
500g minced pork
1 tablespoon chopped fresh parsley
1 cup packaged dried breadcrumbs
1¼ cups skim milk
Green salad leaves to serve
Glaze
½ cup brown sugar
¼ cup apple-cider vinegar
2 tablespoons Dijon mustard
¼ cup water

METHOD

1. Grease a 14cm x 21cm loaf pan; line base and two long sides with baking paper.

2. Blend or process ham and apricots until finely chopped. Transfer mixture to a large bowl.

3. Add pork, parsley, breadcrumbs and skim milk to ham mixture; mix well. Press mixture into prepared pan.

4. Cook, uncovered, in a moderate oven, 180C, for 15 minutes.

5. Glaze. Combine sugar, vinegar, mustard and water in a small pan; bring to boil. Reduce heat; simmer for 10 minutes.

6. Brush top of loaf with Glaze. Cook for a further 1 hour, brushing with Glaze every 15 minutes. Turn out loaf onto an oven tray; brush Glaze over top and sides. Return to oven. Cook for a further 15 minutes. Stand loaf for 15 minutes before slicing.

7. Serve with green salad leaves.


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