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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 into 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
Slice the ham into cubes. Using a food processor, chop the ham into medium-coarse texture.
- Step 2
Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper. Cook briefly until wilted. Add the chicken broth and bring to a boil. Cook 3 minutes, remove from heat and let cool.
- Step 3
Preheat the oven to 425 degrees.
- Step 4
Spoon the mixture into a bowl and add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg and parsley. Blend well.
- Step 5
Butter a 9-by-5-by-2 ½-inch loaf pan. Add the mixture and pack well. Smooth over the top and place 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