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Miniature Ham Loaf

 Miniature Ham Loaf
Shredded carrots add color and flavor to this downsized ham loaf from Carol Dunne of Middle Village, New York. A buttery glaze and slices of pineapples put the finishing touches on this satisfying entree.
2 ServingsPrep: 15 min. Bake: 30 min.


  • 1 egg
  • 1 small carrot, shredded
  • 1/4 cup chopped onion
  • 1/3 cup seasoned bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon prepared mustard
  • 1/2 pound ground fully cooked ham
  • 1 can (8 ounces) unsweetened sliced pineapple
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon butter
  • 1 tablespoon lemon juice


  • In a small bowl, combine the first six ingredients. Crumble ham over
  • mixture and mix well. Shape into a loaf and place in a greased
  • baking dish. Bake at 350° for 20 minutes.
  • Meanwhile, drain pineapple, reserving juice; set pineapple aside. In
  • a small saucepan, combine the brown sugar, cornstarch and reserved
  • juice until smooth. Bring to a boil; cook and stir for 1 minute or
  • until thickened. Stir in butter and lemon juice.
  • Brush over ham loaf; top with three pineapple slices. (Save remaining
  • pineapple for another use.) Bake 10-15 minutes longer or until a
  • meat thermometer reads 160°. Let stand for 5 minutes before

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Miniature Ham Loaf (continued)

Directions (continued)

  • slicing.
  • Yield: 2 servings.