Potluck Church Supper Ham Loaf Recipe
Potluck Church Supper Ham Loaf Recipe photo by Taste of Home
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Potluck Church Supper Ham Loaf Recipe

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We Kansans are proud of our fine pork products, and this recipe provides a nice change from ordinary meat loaf. This is not just another ho-hum ham loaf, though-it's superb! The sour cream and seasonings make all the difference.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 8-10 servings


  • 1 pound ground ham
  • 1 pound lean pork sausage
  • 2 cups soft bread crumbs
  • 2 large eggs, beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup chopped onion
  • 2 tablespoons lemon juice
  • 1 teaspoon curry powder
  • 1 teaspoon ground mustard
  • 1 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon paprika
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/8 teaspoon black pepper

Nutritional Facts

1 slice: 339 calories, 20g fat (9g saturated fat), 121mg cholesterol, 389mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 19g protein.


  1. In large bowl, gently combine all ham loaf ingredients. Form into a loaf; place in shallow baking pan. Bake, uncovered, at 350° for 1 hour.
  2. Then, in small saucepan, combine all ingredients for basting sauce; bring to a boil. Immediately drain any drippings from ham loaf and pour basting sauce over it. Continue baking ham loaf, basting occasionally with pan juices, for 15-30 minutes or until lightly browned. Yield: 8-10 servings.
Originally published as Church Supper Ham Loaf in Country February/March 1991, p49

Light-Bodied White Wine

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

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alex59 User ID: 2663686 7846
Reviewed Apr. 22, 2014

"Great but I felt 2 cups of breadcrumbs was over kill I would use perhaps 3/4 of a cup.Did you mean 2cups soft bread stuffing cubes?"

Trilby Yost User ID: 5195621 14839
Reviewed Jun. 6, 2010

"This is the best tasting ham loaf I have eaten. I particularly like the glaze that the basting sauce makes."

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