-
1
Preheat the oven to 350 degrees F. Lightly grease a loaf pan and set aside.
-
2
In a large bowl, mix together the ham, pork, onions, bell peppers, sage, parsley, garlic, and 1 tablespoon of the mustard.
-
3
Add 3/4 cup of the bread crumbs, the Essence, salt, and pepper and mix well.
-
4
Mix in the eggs and as needed, add additional bread crumbs until the mixture comes together.
-
5
In a small saucepan, bring the peach preserves to a simmer over medium heat.
-
6
Stir in the remaining 1/4 cup mustard and honey and cook, stirring, until well combined, about 30 seconds.
-
7
Remove from the heat and let cool slightly.
-
8
Place the ham loaf in the prepared pan and spread about half of the glaze over the top.
-
9
Bake until firm and lightly browned, and the meat is cooked through, 1 hour to 1 1/2 hours, spooning additional glaze during the last 10 minutes of cooking.
-
10
Check internal temperature with a meat thermometer; it is done when the meat reaches 145 to 150 degrees F.
-
11
Let sit for 5 minutes before serving.
-
12
To serve, slice the loaf and serve on top of the mashed potatoes with carrots on the side.
-
13
Spoon additional glaze on top.
-
14
Combine all ingredients thoroughly.
-
15
In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes.
-
16
Drain on paper towels.
-
17
In a large, heavy saucepan, combine the potatoes and 1 teaspoon of the salt.
-
18
Cover with water by 1-inch and bring to a boil.
-
19
Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 25 minutes.
-
20
Drain the potatoes and return them to the cooking pot.
-
21
Add the cream, butter, the remaining 3/4 teaspoon salt, and black pepper to the potatoes.
-
22
Place over medium-low heat and mash with a potato masher until no longer lumpy, about 2 minutes.
-
23
Add the cooked andouille and continue mashing until light and fluffy, about 2 minutes.
-
24
Serve immediately.
