Ham Loaf With Pistachios


Lightly grease loaf pan (9 x 5 x 2 1/2). Preheat oven to 425°. Cut ham into large cubes and place in food processor with steel blade. Process to medium-coarse and set aside. In large skillet, melt butter. Add onion and saute over low heat until transparent. Add celery and mushrooms and saute additional 5 minutes. Pour in chicken broth and bring mixture to a boil. Cook 3 minutes and remove from heat. Cool to room temperature.

In large bowl, combine ham, bread crumbs, eggs, chopped nuts, sour cream, seasonings, and vegetable mixture. Place mixture in loaf pan, pack well and smooth the top. Bake for 40 minutes; let stand 20 minutes before removing from pan. Run a knife around the edges of the pan, place platter on top of pan and invert. Lightly tap the bottom of the loaf pan to release the loaf. Serve warm or cold. 6 servings.