Parsonage on the Green

Lee, Massachusetts

Heritage Recipe

Friede Armitage's Ham Loaf

My mother, Mary Friederike Steigmeyer, was born in 1892 in the small village of Attica, Ohio. Her second cousin, Verena Hall, also born in Attica, was a few years younger. Neither woman had siblings, so they became like sisters. Upon my mother's marriage to my father, Don Armitage, my parents settled in Bucyrus, Ohio, and her cousin, upon her marriage to Paul Schwemley, settled in Marion, Ohio. These towns are only 17 miles apart, so we often visited each other. I looked forward to visiting the Schwemleys. Verena was an excellent cook, Paul liked to tell jokes, and they had the game of Pick-up-Sticks. My mother, too, was known as an excellent cook. For my sixteenth birthday, I remember requesting ham loaf and corn bread. ... Barbara Mahony

Ingredients

1 pound ground ham

3/4 pound ground pork

1/2 cup cracker crumbs (saltines)

1 egg

1/2 cup milk

Sauce

1/2 cup firmly packed brown sugar

1/4 cup vinegar

1/2 teaspoon dry mustard

Mix all except sauce ingredients and shape into a loaf; place in a loaf pan. Then mix sauce ingredients and pour over the ham loaf. Cover ham loaf when first in the oven, then remove later to allow loaf to brown. Bake at 350 degrees for 1-1/2 hours.

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