Paula Deen does not include a ham loaf recipe on her website or on FoodNetwork.com. Emeril Legasse’s ham and pork loaf with peach mustard glaze is a professional ham loaf recipe developed by a different Food Network chef.
To prepare the ham loaf recipe by Emeril Legasse, preheat the oven to 350 degrees and butter a loaf pan. In a large bowl, combine 1 pound of ground smoked ham, 3/4 pound of ground pork, 1/2 cup of finely chopped yellow onions, and 1/4 cup of finely chopped red bell peppers. Add one sprinkle of sage, two tablespoons of chopped parsley, one and a half teaspoons of minced garlic, and one tablespoon of Dijon mustard. Stir in 3/4 cup of breadcrumbs, three big eggs beaten, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
Add a quarter teaspoon of Emeril’s Essence to the mixture. This Creole spice can be bought premade or manufactured at home. Combine 2 1/2 tablespoons of paprika, 2 tablespoons of salt, 2 tablespoons of garlic powder, and 1 tablespoon of black pepper when creating Essence at home. Mix together one tablespoon of onion powder, one tablespoon of cayenne pepper, one tablespoon of dried oregano, and one tablespoon of dry thyme. Reserve unused Essence for later use.
After thoroughly combining all of the ingredients, simmer 1/2 cup of peach preserves over medium heat in a small saucepan. Stir in 1/4 cup of Dijon mustard for 30 seconds, or until thoroughly blended. Turn off the heat and allow the mixture to cool in the pot.
Spread half of the peach and mustard glaze on top of the ham loaf mixture in the prepared loaf pan. Bake the loaf for 1 to 1 1/2 hours, or until it is firm and golden brown. During the final 10 minutes of baking, if preferred, drizzle extra glaze over the loaf and allow it to cool for five minutes before serving. Serve with any remaining mustard-peach sauce.