From Pat Barger’s CK, adapted from Reader’s Digest Quick Thrifty Cooking
Preheat oven to 375 degrees.
Combine 1 1/2 lb minced ham, 1 1/2 lb ground pork, 1 1/2 c fine dry bread crumbs, 1 1/2 c very finely chopped onion, 3 lightly beaten eggs, 2 1/4 c milk, 3/4 t salt and 1/4 t pepper.
Butter 12 Texas muffin pans. Pack mixture into cups, rounding centers. (Don’t let it touch the top edges of the cup.) Bake 25 minutes.
Combine 1 1/2 c light brown sugar, 6 T cider vinegar, 2 T yellow mustard. Bring to boil , stirring, 1 minute. (Add another 3 T vinegar and 1 T mustard if desired).
Pour evenly over ham mixture. Bake an additional 15 minutes.
Cool in pan 10 minutes. Carefully remove and place each mini loaf in a ziploc bag. Freeze on a cookie sheet to maintain shape of the mini loaves.
To serve, thaw and heat in MW. Serve hot with horseradish or mustard if you wish.
Makes 12 servings