Glazed Ham Loaf
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.
Servings: 8 Servings
Ingredients
Ham Loaf
- 1 pound ground ham
- 1 pound lean ground pork
- 1 cup graham cracker crumbs
- 1 large egg
- ¾ cup milk
Glaze
- 1 cup light brown sugar packed
- ⅓ cup vinegar
- 2 teaspoons dried mustard powder
Instructions
- Preheat the oven to 350℉ and grease a 9x13-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.
- 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.
- 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.
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.
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 36g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 163mg | Potassium: 413mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 71IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 2mg
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