Church-Supper Ham Loaf Recipe

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Any leftover holiday ham gets ground up and used in this special loaf for a future meal. As the name suggests, it has made more than one appearance on the potluck table.
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + standing
MAKES: 6-8 servings


  • 2 cups soft bread crumbs
  • 1 cup (8 ounces) sour cream
  • 2 eggs, lightly beaten
  • 1/3 cup chopped onion
  • 2 tablespoons lemon juice
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon paprika
  • 1 pound fully cooked ham, ground
  • 1 pound reduced-fat bulk pork sausage
  • SAUCE:
  • 1 cup packed brown sugar
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/4 teaspoon pepper

Nutritional Facts

1 piece: 494 calories, 27g fat (11g saturated fat), 144mg cholesterol, 1189mg sodium, 37g carbohydrate (30g sugars, 1g fiber), 24g protein.


  1. In a large bowl, combine the bread crumbs, sour cream, eggs, onion, lemon juice and seasonings. Crumble ham and sausage over mixture and mix well.
  2. Shape into 9-in. x 5-in. oval; place in a greased shallow baking pan. Bake, uncovered, at 350° for 30 minutes.
  3. In a small saucepan, combine the sauce ingredients; bring to a boil. Pour over loaf. Bake, uncovered, 20-30 minutes longer or until no pink remains and a meat thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 6-8 servings.
Originally published as Church-Supper Ham Loaf in Country Pork 1996, p82

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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