- 1/4 cup (1/2 stick) unsalted butter
- 1 cup finely chopped onion
- 3/4 cup diced red bell pepper
- 1/2 cup diced zucchini (note: you can really use whatever veg you want, except maybe harder ones like potato or squash)
- 1 1/2 pounds ground pork
- 1 pound finely chopped ham (about 3 1/2 cups)
- 1 cup finely crushed saltine crackers
- 1 cup milk
- 2 large eggs, beaten to blend
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 cup orange marmalade (I actually used strawberry rhubarb jam, so just pull out whatever you have in the fridge that you like and think might go well with mustard)
- 1/2 cup Dijon mustard (I used rosemary dijon, but again - use what you have)
- Preheat oven to 350°F. Melt butter in heavy medium skillet over medium-low heat. Add onion and bell pepper. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.
- Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and cooled onion mixture in large bowl; combine thoroughly. Transfer into 9x4x2 1/2-inch loaf. Using long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.
- Meanwhile, blend orange marmalade (or other jam) and Dijon mustard in a small bowl for glaze. Drizzle 1/3 cup glaze over loaf; bake 15 minutes. Drizzle another 1/3 cup glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165°F, about 20 minutes longer.
- Transfer loaf to platter; let stand 10 minutes. Pour pan juices into small bowl; whisk to blend. Cut loaf crosswise into 3/4-inch-thick slices. Serve with pan juices (there will be many) and enjoy!