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Ingredients
1 ½ pounds cooked ham
1 tablespoon butter, plus butter for greasing the pan
½ cup chopped onion
1 teaspoon finely chopped garlic
¼ pound mushrooms, cut in very small cubes
½ cup chopped celery
Salt and freshly ground pepper to taste
1 cup fresh or canned chicken broth
2 cups fine fresh bread crumbs
2 eggs, lightly beaten
¼ cup pistachios
¼ cup sour cream
¼ teaspoon ground cumin
¼ teaspoon freshly grated nutmeg
4 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
22 grams carbs; 205 milligrams cholesterol; 515 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 31 grams fat; 5 grams fiber; 1752 milligrams sodium; 36 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Cut the ham into cubes and, in a food processor, chop it medium coarse. Set aside.
- Step 3
Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper. Cook briefly until vegetables are wilted. Add the chicken broth; bring to a boil and cook for 3 minutes. Remove and let cool.
- Step 4
Spoon the mixture into a bowl. Add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg and parsley. Blend well.
- Step 5
Butter a loaf pan that measures 9 by 5 by 2 ½ inches. Add the mixture and pack well. Smooth over the top and put in the oven. Bake 40 minutes. Remove from the oven and let stand in a warm place at least 10 minutes before serving. Serve hot with sweet relish or chutney.
Private Notes
Comments
I love my grandmother’s old, rural midwestern recipe for ham loaf with oatmeal and egg as binders, lots of horseradish for kick and vinegar and brown sugar glaze. This one is intriguing with its savory ingredients and Mideast spice combination. I have a question, though. Do the pistachios really remain whole? Or have previous chefs roughly chopped them? Do they soften during baking? Seems like an odd texture to add to an otherwise soft dish. Thanks for your input.
Very surprised that almost no one has rated/commented on this recipe. It is easy to assemble and for two people, it makes a lot. We now realize that slicing, wrapping each slice and freezing makes for some great quick meals.
Pierre Franey never disappoints. Great ham loaf.