Ham Loaf With Pistachios

• 1 1/2 pounds cooked ham
• 1 tablespoon butter, plus butter for greasing the pan
• 1/2 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1/4 pound mushrooms, cut into very small cubes
• 1/2 cup chopped celery
• Salt and freshly ground pepper to taste
• 1 cup fresh or canned chicken broth
• 2 cups fine fresh bread crumbs
• 2 eggs, lightly beaten
• 1/4 cup pistachios
• 1/4 cup sour cream
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly grated nutmeg
• 4 tablespoons finely chopped parsley

1. Slice the ham into cubes.
2. Using a food processor, chop the ham into medium-coarse texture.
3. Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper.
4. Cook briefly until wilted.
5. Add the chicken broth and bring to a boil.
6. Cook 3 minutes, remove from heat and let cool.
7. Preheat the oven to 425 degrees.
8. Spoon the mixture into a bowl and add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg and parsley.
9. Blend well.
10. Butter a 9-by-5-by-2 1/2-inch loaf pan.
11. Add the mixture and pack well.
12. Smooth over the top and place in the oven.
13. Bake 40 minutes.
14. Remove from the oven and let stand in a warm place at least 10 minutes before serving.
15. Serve hot with sweet relish or chutney.

ham, butter, onion, garlic, mushrooms, celery, salt, chicken broth, bread crumbs, eggs, pistachios, sour cream, ground cumin, freshly grated nutmeg, parsley

Taken from cooking.nytimes.com/recipes/3960 (may not work)