2 lb. smoked ham and 2 lb. lean pork, ground together at meat dept.
Pepper, salt to taste
3 eggs
1 1/2 c. fine cracker crumbs
1/2 c. finely chopped onion
Enough milk to soften and shape into loaf; place in large baking dish

SAUCE:

1 c. brown sugar
1 tsp. prepared mustard
1/2 c. vinegar

Add enough water to make 2 cups liquid--pour over loaf; bake at 325 degrees for 1 1/2 to 2 hours, basting meat every 15 minutes. (Leftovers make great sandwiches.)

HAMBALLS: Prepare same way, except roll into small balls; bake at 300 degrees for 1 hour, basting every 15 minutes.