2 beaten eggs
1/2 cup milk
1 1/2 cups soft bread crumbs (2 slices bread)
1/2 cup chopped onion
1 1/2 pounds ground fully cooked ham
1 1/2 pounds ground pork
Glaze

Combine eggs, milk, crumbs and onion. Add ground meats, mixing well. Press mixture into lightly oiled 6-cup ring mold. Invert on shallow baking pan, remove mold. Bake in 350° oven for 45 minutes. Meanwhile, prepare Glaze. Spoon some of the Glaze over ham ring. Continue baking about 30 minutes longer; repeat spooning glaze over meat several times, using all of the glaze. Serves 8 to 10.

Glaze: Blend 1/2 cup packed brown sugar and 1 tablespoon prepared mustard. Stir in 2 tablespoons vinegar and 1 tablespoon water.

Combine 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper; rub over one 4- to 5-pound boneless pork loin roast. Place meat on rack in shallow roasting pan. Insert meat thermometer. Roast, uncovered, in 325° oven for 2 1/2 to 3 hours or till meat thermometer registers 170°. Remove meat to hot platter, keep warm. Skim fat from pan juices; measure pan juices. Add enough milk to make 1 1/4 cups liquid; set aside.

In medium saucepan cook 1/2 cup chopped onion and 2 to 3 teaspoons curry powder in 2 tablespoons butter or margarine till onion is tender but not brown. Stir in 2 tablespoons all-purpose flour and 1/4 teaspoon salt; add milk mixture all at once. Cook and stir till bubbly. Stir in 1/2 cup dairy sour cream and 1 tablespoon prepared horseradish. Heat through but do not boil. Spoon a little gravy over roast; pass the remaining gravy. Makes 10-12 servings.

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