Ham Loaves Recipe
Ham Loaves Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a great recipe if your family enjoys meatloaf. The brown sugar mixture makes it so tasty.—Carol Van Sickle, Versailles, Kentucky
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours

Ingredients

  • 4 cups dry bread crumbs
  • 4 large eggs, lightly beaten
  • 1 cup 2% milk
  • 2 pounds ground pork
  • 2 pounds ground fully cooked ham
  • 1-1/2 cups packed brown sugar
  • 3/4 cup water
  • 1/2 cup white vinegar
  • 1 teaspoon ground mustard

Directions

In a large bowl, combine the bread crumbs, eggs and milk. Crumble pork and ham over mixture and mix well. Shape into 12 ovals, using 1 cup of mixture for each.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the brown sugar, water, vinegar and mustard; pour over loaves.
Bake, uncovered, at 350° for 1 hour 15 minutes or until a thermometer reads 160°, basting every 15-20 minutes. Place loaves on a serving platter; drizzle with pan juices. Yield: 12 servings.
Originally published as Ham Loaves in Taste of Home February/March 1995, p19

Nutritional Facts

1 each: 630 calories, 30g fat (11g saturated fat), 166mg cholesterol, 1362mg sodium, 54g carbohydrate (29g sugars, 1g fiber), 35g protein.

  • 4 cups dry bread crumbs
  • 4 large eggs, lightly beaten
  • 1 cup 2% milk
  • 2 pounds ground pork
  • 2 pounds ground fully cooked ham
  • 1-1/2 cups packed brown sugar
  • 3/4 cup water
  • 1/2 cup white vinegar
  • 1 teaspoon ground mustard
  1. In a large bowl, combine the bread crumbs, eggs and milk. Crumble pork and ham over mixture and mix well. Shape into 12 ovals, using 1 cup of mixture for each.
  2. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the brown sugar, water, vinegar and mustard; pour over loaves.
  3. Bake, uncovered, at 350° for 1 hour 15 minutes or until a thermometer reads 160°, basting every 15-20 minutes. Place loaves on a serving platter; drizzle with pan juices. Yield: 12 servings.
Originally published as Ham Loaves in Taste of Home February/March 1995, p19

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