1 1/2 lb. lean ham
1 1/2 lb. lean pork (have butcher grind ham and pork together)
4 eggs, beaten
3 c. milk
12 whole Graham crackers, crushed

TOPPING:

1 c. firmly packed brown sugar
1 1/2 tsp. dry mustard
1/4 c. vinegar

Combine ham and pork mixture with eggs and milk in large bowl. Add Graham cracker crumbs and mix well with hands. Divide into 2 (9 x 5 inch) loaf pans, filling each 3/4 full.

Combine topping ingredients. Pour 1/2 of mixture over the top of each ham loaf. Bake at 350 degrees for 1 1/2 hours. Let stand a few minutes before slicing.

Note: Loaves may be frozen before baking. Thaw before cooking. Bake at 350 degrees for 1 1/2 hours.