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Miniature Ham Loaf

Total Time

Prep: 15 min. Bake: 30 min.


2 servings

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.


  • 1 large 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


  1. 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.
  2. 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 until thickened, about 1 minute. Stir in butter and lemon juice.
  3. Brush over ham loaf; top with three pineapple slices. (Save remaining pineapple for another use.) Bake until a thermometer reads 160°, 10-15 minutes longer. Let stand for 5 minutes before slicing.

Nutrition Facts

1 each: 553 calories, 30g fat (12g saturated fat), 185mg cholesterol, 1884mg sodium, 42g carbohydrate (24g sugars, 3g fiber), 28g protein.

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