- 1 pound smoked ham, chopped
- 3/4 pound ground pork
- 1/2 cup finely chopped yellow onions
- 1/4 cup finely chopped red bell peppers
- Pinch sage
- 2 tablespoons chopped parsley leaves
- 11/2 teaspoons minced garlic
- 1 tablespoon plus 1/4 cup Dijon mustard
- 3/4 cup to 1 cup fine dry bread crumbs
- 1/8 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 1/2 cup peach preserves
- 1 tablespoon honey
- Andouille Mashed Potatoes 
- Steamed carrots, accompaniment
Preheat the oven to 350 degrees F. Lightly grease a loaf pan and set aside.
Add the ham to the bowl of a food processor and grind until fine. Alternatively, you can chop it very fine with a sharp knife.
In a large bowl, mix together theground ham, pork, onions, bell peppers, sage, parsley, garlic, and 1 tablespoon of the mustard. Add 3/4 cup of the bread crumbs and mix well. Mix in the eggs and as needed, add additional bread crumbs until the mixture comes together.
In a small saucepan, bring the peach preserves to a simmer over medium heat. Stir in the remaining 1/4 cup mustard and honey and cook, stirring, until well combined, about 30 seconds. Remove from the heat and let cool slightly.
Place the ham loaf in the prepared pan and spread about half of the glaze over the top. Bake until firm and lightly browned, and the meat is cooked through, about 45 minutes, spooning additional glaze during the last 10 minutes of cooking. Check internal temperature with a meat thermometer; it is done when the meat reaches 145 to 150 degrees F.
Let sit for 5 minutes before serving. To serve, slice the loaf and serve on top of the mashed potatoes with carrots on the side. Spoon additional glaze on top.