Ingredients
1 large egg1 small carrot, shredded1/4 cup chopped onion1/3 cup seasoned bread crumbs1 tablespoon dried parsley flakes1 teaspoon prepared mustard1/2 pound ground fully cooked ham1 can (8 ounces) unsweetened sliced pineapple1 tablespoon brown sugar1 teaspoon cornstarch1 tablespoon butter1 tablespoon lemon juice
Preparation
In a small bowl, combine the first six ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350° for 20 minutes.
Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the brown sugar, cornstarch and reserved juice until smooth. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in butter and lemon juice.
Brush over ham loaf; top with three pineapple slices. (Save remaining pineapple for another use.) Bake until a thermometer reads 160°, 10-15 minutes longer. Let stand for 5 minutes before slicing.
