Ham Loaf Recipe
Ham Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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!"
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

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 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 a loaf, about 8-in. x 4-in. Insert a meat thermometer. Bake at 350° for 30 minutes. Meanwhile, combine glaze ingredients. Spoon over loaf. Continue baking until the thermometer reaches 170° abut 40 minutes longer, basting occasionally with glaze. Yield: 8 servings.
If Cooking for Two: Wrap individually slices in foil and freeze.
Originally published as Ham Loaf in Reminisce March/April 1994, p51

Nutritional Facts

1 slice: 395 calories, 23g fat (8g saturated fat), 124mg cholesterol, 1257mg sodium, 20g carbohydrate (11g sugars, 0 fiber), 25g protein.

  • 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 vinegar
  • 1/2 teaspoon ground mustard
  • 2 tablespoons water
  1. 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 a loaf, about 8-in. x 4-in. Insert a meat thermometer. Bake at 350° for 30 minutes. Meanwhile, combine glaze ingredients. Spoon over loaf. Continue baking until the thermometer reaches 170° abut 40 minutes longer, basting occasionally with glaze. Yield: 8 servings.
If Cooking for Two: Wrap individually slices in foil and freeze.
Originally published as Ham Loaf in Reminisce March/April 1994, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHam Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Brenda D User ID: 1438504 221361
Reviewed Feb. 25, 2015

"As a very young girl, I remember my great grandmother (born in 1902) making ham loaf and I always loved it. I never remember seeing a recipe, just remembered standing on a step-stool at her counter "helping" her make it. I have looked for years for this recipe and I do believe after trying this last night, that I have found it! Wonderful! There was another comment about the glaze being so watery, well it is supposed to be. You dish it over the ham loaf as it is baking and it seeps in. I guess it should be labeled as a baste instead of a glaze, but it is terrific. Kudos to you and thank you so much for sharing this recipe."

MY REVIEW
crochetbycindy User ID: 6260125 201761
Reviewed Jan. 7, 2013

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

MY REVIEW
Emmieraeerwisner User ID: 6752127 40883
Reviewed Jun. 26, 2012

"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."

Loading Image