I encourage you to try this very simple and easy-to-make recipe for Pork and Ham Lunch Loaf. It is made with healthy ingredients and when compared to today’s prepared luncheon meats, it is easy to store and a fraction of the cost. Enjoy! My grandchildren (and their parents) loved it!
1 kg. (2 1/4 lbs.) ground pork shoulder (cut into small pieces, including any fat) or pre-ground lean pork
85 grams (3 oz.) lean smoked ham, cut into chunks
2 cloves of garlic
15 ml. (1 Tablespoon) Kosher salt
Preheat the oven to 300°F (275°F Convection). Boil a kettle full of water for the water bath.
Place a medium bowl under the meat grinder. Using a medium to fine grinder plate disk, grind the pork shoulder by pushing the pork pieces into the feed tube. Alternatively, if you are using pre-ground pork, place this into the medium-size bowl.
Place the lean smoked ham chunks and garlic cloves in a food processor and pulse to mince finely. Add this mixture to the bowl with the ground pork.
Sprinkle the salt over the ground pork and ham and mix together thoroughly to incorporate the pork and the ham together.
Press firmly into the greased loaf pan. Cover the meat in the loaf pan with a small sheet of parchment, then, tightly overwrap the top of the loaf pan with aluminum foil.
Place the loaf pan into the shallow roasting pan and place the roasting pan into the oven with the oven rack pulled out. Pour the boiling water into the roasting pan until the loaf pan is two-thirds covered with hot water.
Insert the meat thermometer into the center of the meat loaf through the foil and set it for 160°Bake the loaf for approximately 2 ½ – 3 hours (approximately 2 hours in the convection oven), or until the oven thermometer alerts you to doneness. Carefully remove the roasting pan from the oven and lift the loaf pan onto a rack to cool. Remove the aluminum foil and parchment paper from the top of the loaf pan.
Drain the liquid from the loaf pan into a small bowl. CHEF TIP:Cool the liquid slightly, refrigerate and reserve for other uses. Remove and discard any hardened fat that accumulates on top of the liquid. The liquid will be thick and jelly-like in nature and highly flavourful. Use the liquid in sauces or soups within three days or freeze for later use.
Return the parchment paper on the top of the meat and set another loaf pan on top of the meat. Add a weight (such as a heavy can or two) into the second pan. Refrigerate overnight.
The next day, remove the weight and the parchment paper and slice the pork and ham lunch loaf thin for sandwiches and salads. It is also delicious grilled and served for breakfast.
Store the pork and ham lunch loaf as you would any fresh lunchmeat. For longer storage, wrap the lunch loaf carefully and place it into a sealed container and freeze for up to one month.
For further details, including step-by-step photographs, please refer to my original post: https://urbnspice.com/urbnspice-chefs-muse/cooking-techniques/school-lunches/