Headless Head Cheese

Headless Head Cheese


  • 1 lb. ham (preferably smoked), trimmed of fat
  • 1 lb. ground pork (or ground turkey + 1 teaspoon beef bouillon)
  • 4 cloves garlic (1 t. dry)
  • 1 t. charcoal flavor (opt)
  • \xbd t. beef bouillon (opt)
  • 1 onion
  • 1 teaspoon black pepper (freshly ground if possible)
  • 2 teaspoons curry powder
  • 1 tablespoon sage (or poultry seasoning)
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon allspice (opt)
  • 1 egg white
  • 1/2 c. cream
  • 3 quarts boiling water
  • 1/4 c. vinegar
  • 1 bay leaf


Grind ham, garlic and onion together in meat grinder or food processor. Add pork, pepper, curry powder, sage, 1 1/4 teaspoon salt and allspice. Mix well. Blend in egg white and cream. Put 3 quarts water, vinegar, bay leaf and last 1 1/4 teaspoon salt in 4 qt. pot and bring to a boil. Spread a large square of cheesecloth on counter. Put the meat mixture in the center of cloth and pat into a loaf shape. Fold cheesecloth around meat, tie with string, and place on rack in boiling water. Cover. Reduce heat and simmer 1 1/2 hours. If loaf isn't covered by water, turn over after 45 minutes. Remove and drain. Do not remove cheesecloth. Cover with a weight and cool. Remove cheesecloth and slice thinly. Serve cold or reheat in moderate oven. Great on pumpernickel or rye bread with mustard and mayonnaise, or plain on soda crackers or Triscuits.

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