- 1 pound ground smoked ham
- 3/4 pound ground pork
- 1/2 cup finely chopped yellow onions
- 1/4 cup finely chopped red bell peppers
- Pinch sage
- 2 tablespoons chopped parsley leaves
- 11/2 teaspoons minced garlic
- 1 tablespoon plus 1/4 cup Dijon mustard
- 3/4 cup to 1 cup fine dry bread crumbs
- 1/4 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 large eggs, beaten
- 1/2 cup peach preserves
- 1 tablespoon honey
- Andouille Mashed Potatoes, recipe follows
- Steamed carrots, accompaniment
In a large bowl, mix together the ham, pork, onions, bell peppers, sage, parsley, garlic, and 1 tablespoon of the mustard. Add 3/4 cup of the bread crumbs, the Essence, salt, and pepper and mix well. Mix in the eggs and as needed, add additional bread crumbs until the mixture comes together.
In a small saucepan, bring the peach preserves to a simmer over medium heat. Stir in the remaining 1/4 cup mustard and honey and cook, stirring, until well combined, about 30 seconds. Remove from the heat and let cool slightly.
Place the ham loaf in the prepared pan and spread about half of the glaze over the top. Bake until firm and lightly browned, and the meat is cooked through, 1 hour to 1 1/2 hours, spooning additional glaze during the last 10 minutes of cooking. Check internal temperature with a meat thermometer; it is done when the meat reaches 145 to 150 degrees F.
Let sit for 5 minutes before serving. To serve, slice the loaf and serve on top of the mashed potatoes with carrots on the side. Spoon additional glaze on top.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Andouille Mashed Potatoes:
- 12 ounces andouille sausage, chopped
- 4 large Idaho potatoes, about 3 pounds, peeled and cut into 1-inch wedges
- 13/4 teaspoons salt
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1/4 teaspoon ground black pepper
In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes. Drain on paper towels.
In a large, heavy saucepan, combine the potatoes and 1 teaspoon of the salt. Cover with water by 1-inch and bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 25 minutes. Drain the potatoes and return them to the cooking pot. Add the cream, butter, the remaining 3/4 teaspoon salt, and black pepper to the potatoes. Place over medium-low heat and mash with a potato masher until no longer lumpy, about 2 minutes. Add the cooked andouille and continue mashing until light and fluffy, about 2 minutes.