This old-fashioned glazed ham loaf is a comforting meal that is perfect for filling bellies. It is great served as warm slices for a meal, and the leftovers make the best sandwiches.

Sandwich made from ham loaf next to sliced ham loaf on cutting board.

If you aren’t familiar with ham loaf, it is a classic recipe that is a lot like meatloaf but with ham. It is a little bit sweet and savory and tastes amazing.

In this part of the country, near Iowa, it is not uncommon to see ham balls on the menu. This recipe is great if you love ham balls, but don’t want to make the individual balls.

In fact, ham loaves probably predate ham balls. It is thought that the idea of ham loaf originated in Germany and then came to the United States as a staple in Amish and Pennsylvania Dutch communities.

It became a popular item at church suppers and diners. In the 1950s, it wasn’t uncommon for butchers to turn leftover ham into loaves for people to take home and bake themselves.

People would add their own special glaze when they got home to make it their own.

We love this mustard brown sugar glaze on our ham loaf. It is simple and delicious.

You can add to it if you would like. Crushed pineapple would be great for more sweetness or stir in a little hot pepper jelly for heat.

Ham for Ham Loaf

In some regions, ham loaves and ham balls are so popular that you can get the ground ham in the grocery store. Some grocery stores even have chubs of ground ham near where you would ham steaks or cubed ham.

Ingredients including chunks of ham, ground pork, graham cracker crumbs, milk, egg, brown sugar, mustard powder, and vinegar ready to be made into a glazed ham loaf.

Chunks of ham in food processor, ready to be ground up.

If your store doesn’t carry ground ham, it is easy to make it yourself with the help of a food processor. To grind your own ham, cut into large chunks, then pulse in the food processor just a few times. You want small crumbles, but you don’t want it to begin to get pasty.

You can also use the coarse setting on a meat grinder or just grab a knife and cutting board and dice the cooked ham as finely as you can manage!

Small bits of ham in food processor after it has been ground up, each piece is still distinct and not pasty.

Ham loaf mixture in a loaf pan, ready for the glaze.

When you find yourself with a bunch of leftover ham, this is the perfect way to use it up. It makes a delicious dinner and the sandwiches for lunch the next day will be divine.

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Storage

Ham loaf can be assembled a day or two in advance and kept in the fridge until you are ready to bake it.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Use a slice to make a ham loaf sandwich, a fun twist on the classic meatloaf sandwich.

Freezing: You can also freeze ham loaf. Wrap the baked or unbaked ham loaf tightly in plastic and keep it in an airtight container or freezer-safe resealable bag for up to 3 months. When ready to bake or reheat, thaw it overnight in the refrigerator.

Proceed with the baking instructions if unbaked or reheat it in the microwave, air fryer, or oven.

You can also freeze individual slices of baked ham loaf. Just wrap them in plastic wrap and place them in the freezer. Thaw in the fridge overnight, then microwave for a bit before turning into a delicious sandwich.

Glazed ham loaf in a glass loaf pan, ready to go in the oven.

Ham loaf cut into thick slices with a couple of slices served as a big sandwich on hearty bread.

Why did my ham loaf fall apart?

Meatloaves are more likely to crumble when the loaf is sliced when it’s still piping hot right from the oven. Make sure to let the ham loaf rest out of the oven for at least 10 minutes to allow the juices to settle back into the meat.

That helps everything stay together. Once it has had a chance to rest, it should unmold and slice nicely for you.

Ham loaf sandwich on a cutting board next to a sliced ham loaf.

What to Serve With Ham Loaf

I like to serve ham loaf like I would a meatloaf the first night. So sour cream and chive mashed potatoes and some smothered green beans would be delicious.

Cheesy potato casserole with french onion dip is another great side dish option. So are pan roasted brussels sprouts.

Check out my collection of side dish recipes for more tasty ideas.

5 from 1 rating

Glazed Ham Loaf

Author: Carlee

Servings: Servings

This old-fashioned glazed ham loaf is a comforting meal that is perfect for filling bellies. It is great served as warm slices for a meal and the leftovers make the best sandwiches.

Prep: 15

Cook: 1

Resting time 10

Total: 1 25

Ingredients

Glaze

▢ 1 cup light brown sugar packed
▢ ⅓ cup vinegar
▢ 2 teaspoons dried mustard powder

Instructions

Preheat the oven to 350℉ and grease a 9×13-inch baking dish.
In a large mixing bowl, mix together the ingredients for the ham loaf. Don’t overwork the mixture, just stir until combined.
1 pound ground ham, 1 pound lean ground pork, 1 cup graham cracker crumbs, 1 large egg, ¾ cup milk
Transfer meat mixture to prepared loaf pan, shape into a loaf about 8 inches by 4 inches.
In a small bowl, stir together the glaze ingredients. Spoon about half of the mixture over the ham loaf.
1 cup light brown sugar packed, ⅓ cup vinegar, 2 teaspoons dried mustard powder
Bake for 45 minutes, then top with the remaining glaze mixture.
Bake for an additional 15 minutes or until the center of the loaf reads 160F on a meat thermometer.
Let rest for about 10 minutes before slicing and serving.

Notes

In Iowa, you can find ground ham in the deli section, but it can be hard to find in other regions. If your grocery store doesn’t have ground ham, you can easily make your own.
To grind your own ham, cut into large chunks then pulse in the food processor just a few times. You want small crumbles but you don’t want it to begin to get pasty.
You can also use the coarse setting on a meat grinder or just grab a knife and cutting board and dice the cooked ham as finely as you can manage!

Lean ground beef works as a substitute for ground pork.

Storage

Ham loaf can be assembled a day or two in advance and kept in the fridge until you are ready to bake it.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Use a slice to make a ham loaf sandwich, a fun twist on the classic meatloaf sandwich.

Freezing: You can also freeze ham loaf. Wrap the baked or unbaked ham loaf tightly in plastic and keep it in an airtight container or freezer-safe resealable bag for up to 3 months. When ready to bake or reheat, thaw it overnight in the refrigerator.
Proceed with the baking instructions if unbaked or reheat it in the microwave, air fryer, or oven.
You can also freeze individual slices of baked ham loaf. Just wrap them in plastic wrap and place in the freezer. Thaw in the fridge overnight then microwave for a bit before turning into a delicious sandwich.