Ham Loaf Recipe

Ham Loaf Recipe Ham Loaf Recipe photo by Taste of Home Rating 4

"I COPIED this recipe exactly the way Grandma has written it in her worn cookbook. The only difference today is that I can't get home-smoked ham like those Grandpa used to cure in his old-fashioned smokehouse. But that never matters to hungry folks at the table—Grandma's recipe is a winner every time!"

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Ham Loaf Recipe
  • Prep: 15 min. Bake: 70 min.
  • Yield: 8 Servings
15 70 85

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup dry bread crumbs
  • 1/4 teaspoon pepper
  • 1-1/2 pound ground fully cooked ham
  • 1/2 pound ground pork
  • GLAZE:
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon ground mustard
  • 2 tablespoons water

Directions

  • In a large bowl, beat the eggs; add milk, bread crumbs and pepper. Add ham and pork; mix well. In a shallow baking pan, shape meat mixture into an 8-in. x 4-in. oval. Insert a meat thermometer. Bake at 350° for 30 minutes.
  • Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze. Yield: 8 servings.

    If Cooking for Two: Wrap individually slices in foil and freeze.

Nutritional Facts 1 serving (1 slice) equals 395 calories, 23 g fat (8 g saturated fat), 124 mg cholesterol, 1,257 mg sodium, 20 g carbohydrate, trace fiber, 25 g protein.

Originally published as Ham Loaf in Reminisce March/April 1994, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Ham Loaf

Ham Loaf Recipe

Ham Loaf

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(1-2) of 2 reviews

Reviewed on Jan. 07, 2013 by crochetbycindy

I make this for my family whenever I have leftover Baked ham. My family cannot get enough of this ham loaf!

Reviewed on Jun. 26, 2012 by Emmieraeerwisner

There was way too much milk in this recipe, it was very soupy after adding everything. I added an extra egg, an probably an extra cup of dry breadcrumbs. The vinegar, brown sugar topping was very watery.....I threw it out and combined brown sugar, dry mustard and dark brown mustard, which made a paste, rather than a watery mixture. I also divided the ham/pork mixture and made 2 meat loaves.

 
 

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