Ham Loaf
Ham Loaf is the perfect combination of ground ham and pork for a tender, juicy, flavor-packed dinner. And the beautiful glaze with a tangy-sweet mix of brown sugar, mustard, and pineapple juice is the icing on the cake (oops, ham loaf)! Truly a must-have for your next gathering.
And a good ham loaf recipe is ideal for reusing the leftover ham and creating an even more fantabulous dish. Not to mention all your friends you can impress by presenting it at a potluck. Indeed, a double win!
And guess what? Not only it’s leftover-friendly, but it’s also make-ahead-friendly. Moreover, pantry staples you probably already have and prep as easy as ABC is always an epic joy! What more could you ask for? 😉
Content…Who Invented It? |
Who Invented the Ham Loaf?
We enjoy an excellent ham loaf thanks to the Pennsylvania Dutch, mainly from Lancaster Country. This tender, juicy recipe has been a staple since the late 1800s, and you can also find it in Ohio. Also, this Amish darling has that sweet twist on top that’s usually a combination of brown sugar, vinegar, and mustard. And since I’m Imma, I added pineapple juice for a tropical twist. You can also use Coca-Cola!
Recipe Ingredients
- Aromatics – Garlic and onion provide you with a remarkable flavor base.
- Pork – I combined ham and ground pork to mellow the ham’s saltiness. This recipe is also great for reusing your leftover ham.
- Fillers – Breadcrumbs soaked in milk and eggs give you the best binder ever. And they keep the loaf moist while adding a rich taste.
- Seasonings – Brown sugar, smoked paprika, and white pepper enhance the flavor for a soul-satisfying meal.
- Glaze -Brown sugar, mustard, vinegar, and my secret ingredient, pineapple juice, give your ham loaf a bit of sweetness.
How to Make a Ham Loaf Recipe
Prep Ingredients
- Heat the Oil – Pour a tablespoon of oil into a saucepan, and bring to medium heat.
- Saute – Add onions and garlic and saute for about a minute or two to let the flavors bloom. Be careful not to let it burn. Let it cool.
- Mix – In a small bowl, stir the breadcrumbs and milk and set aside.
- Combine – Add ham, pork, eggs, brown sugar, paprika, salt and pepper, cooled onion mixture, and milk-soaked breadcrumbs in a large bowl. Mix gently until everything is combined.
Assemble
- Transfer – Form the mixture into a firm loaf on a 9×13-inch casserole.
- Make the Glaze – Mix the brown sugar, mustard, vinegar, and pineapple juice in a small mixing bowl. Pour the mixture into a saucepan and simmer for about 2 minutes.
- Glaze and Bake – Brush half the mixture on the loaf and bake it for 45 minutes.
- Brush and Bake Again – Remove the loaf from the oven, brush it with the other half of the glaze, and then bake for 30 minutes more or until an instant-read thermometer tells you the internal temperature is 170℉/77℃.
Recipe Variations
- Lovely Surprise – Stuff your ham loaf with veggies, cheese, egg slices, or sausage, like my stuffed meatloaf recipe. The options are endless!
- Cheesy Ham Loaf – Adding cheese is definitely a smart move! It’s a sure hit with some provolone, cheddar, or mozzarella. Yum! 😍
- Spicy Glaze – Swap the glaze with BBQ sauce for a spicy and smoky twist. Woohoo!
- Sandwiches – Ham loaf sandwiches are even better than a straight ham sandwich and a great way to use leftovers.
Tips and Tricks
- Refrain from over-grinding if using a food processor for a firmer loaf texture.
- Substitute the brown sugar with a bit of coke for a more complex flavor.
- Keep the handling of the loaf to a minimum to avoid releasing a lot of moisture. The heat from your hands could inadvertently make the loaf dry or dense.
- Avoid simmering the glaze too long so the sugar doesn’t get too thick.
Make-Ahead and Storage Instructions
This glazed ham loaf is ideal for making ahead and keeps well in the fridge for 3-4 days. And it’s a great recipe to freeze for an easy weeknight dinner when you’re in a rush.
Wrap the baked or unbaked ham loaf tightly in plastic and keep it in an airtight container or freezer-safe resealable bag. It will last 3 months in the freezer and 4 days in the fridge. When ready to bake or reheat, thaw it overnight in the refrigerator. Add the glaze before baking.
Proceed with the baking instructions if unbaked or reheat it in the microwave, air fryer, or oven.
FAQs
The ham is precooked, but homemade ham loaf is not. However, you can precook, freeze, and reheat it at your convenience.
Absolutely! Since it’s precooked, eating even straight from the freezer is safe. However, make sure it’s properly sealed and stored.
Overbaking the ham loaf will dry it out. A meat thermometer should read 165-170°F/75-80℃. But you can also stab it with a fork or skewer. It should be firm but without resistance and still moist.
What to Serve With Ham Loaf
Pair this mouthwatering dish with these delicious sides below to highlight an exquisite yet affordable dinner.
- Garlic Red Mashed Potatoes
- Potatoes Au Gratin
- Stove Top Mac and Cheese
- Parmesan Crusted Asparagus
- Southern Green Beans Casserole
More Enticing Ham Recipes to Try
Conclusion
This ham loaf is an excellent holiday centerpiece and weekly meal rotation because it’s simple and cheap. Have you tried it yet? Then give the recipe a 5-star rating! ❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”hIj45Oqm” upload-date=”2023-04-03T21:39:18.000Z” name=”HAM LOAF video.mp4″ description=”null” player-type=”collapse” override-embed=”false”]
Ham Loaf
Ingredients
The Ham Loaf
- 1 tablespoon oil
- ⅓ cup onion, finely chopped
- ½ tablespoon garlic, minced
- 1 cup panko breadcrumbs
- ¾ cup evaporated milk
- 1½ pounds ground ham
- 1 pound ground pork
- 2 eggs
- ⅓ cup brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon white pepper
The Glaze
- ¾ cup brown sugar
- 1 teaspoon mustard
- ¼ cup vinegar
- ¼ cup pineapple juice
Instructions
- Preheat oven to 350°F/177℃ with the rack in the middle.
- Pour about a tablespoon of oil into a saucepan, and heat on medium.
- Add onions and garlic, and saute for a minute or two to let the flavors bloom (be careful not to let it burn). Then let it cool.
- In a small bowl, stir the breadcrumbs and milk and set aside.
- In a large bowl, add ham, pork, eggs, brown sugar, paprika, salt and pepper, cooled onion mixture, and milk-soaked breadcrumbs. Mix gently until everything is combined.
- Form the mixture into a firm loaf in a 9×13-inch casserole.
- Mix the brown sugar, mustard, vinegar, and pineapple juice in a small mixing bowl. Pour the mixture into a saucepan and simmer for about 2 minutes.
- Brush half the mixture onto the loaf and bake it for 45 minutes.
- Remove the loaf from the oven, brush it with the other half of the glaze, and then bake for another 30 minutes or until the internal temperature reaches 170℉/77℃.
Tips & Notes:
- Refrain from over-grinding if using a food processor for a firmer loaf texture.
- Substitute the brown sugar with a bit of coke for a more complex flavor.
- Keep the handling of the loaf to a minimum to avoid releasing a lot of moisture. The heat from your hands could inadvertently make the loaf dry or dense.
- Avoid simmering the glaze too long so the sugar doesn’t get too thick.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
