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Ham Loaf

Total Time

Prep: 15 min. Bake: 70 min.

Makes

8 servings

"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!"

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 cider vinegar
  • 1/2 teaspoon ground mustard
  • 2 tablespoons water

Directions

  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 an 8x4-in. oval. Insert a thermometer. Bake at 350° for 30 minutes.
  2. Meanwhile, combine glaze ingredients. Spoon over loaf. Bake 40 minutes longer or until the thermometer reads 170°, basting occasionally with glaze.
If Cooking for Two: Wrap individually slices in foil and freeze.

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Reviews

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Average Rating:
  • Carolyn
    Jul 22, 2020

    The Sauce” for the top is same as my mother-in-laws recipe. I had to make with ground turkey instead of pork. So the loaf part didn’t taste just the same. I think she used hamburger. But the premise is the same. And I learned the “ ham” part is cooked. So now I can use leftover ham to grind with my kitchen aide. The ham part is so expensive.

  • Toni
    May 15, 2020

    This is a keeper. I did make sure additions. I added some onion powder, Dry Mustard and about 2 cups chopped Kale to the loaf. I served as an open-face sandwich on a grilled ciabatta roll with a dollop of Honey Mustard and melted swiss cheese and a slice of swiss cheese melted over the top. It is amazing how this tastes like there is bacon in it. My only negative is the sauce bubbled over to the oven floor and created much stink...oops. I think next time I am going to make them into patties and grill. I will reduce the glaze to drizzle before serving.

  • Brenda D
    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.

  • crochetbycindy
    Jan 7, 2013

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

  • Emmieraeerwisner
    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.