The whole family enjoys this. Every Easter, my aunt used to prepare them. The dish is from a vintage church cookbook. Whenever I order meat from a butcher, I always request premixed ground ham and pig from a nearby butcher. I place a triple order of the necessary amount of meat, divide it into three packages, give one to my mother, utilize one, and freeze one. With horseradish, serve these.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 7 |
| Yield: | 14 small loaves |
Ingredients
- 1 pound ground ham
- 1 pound ground pork
- 2 cups cracker crumbs
- 1 cup milk
- 2 eggs, lightly beaten
- 1 cup brown sugar
- 1 cup cider vinegar
- ½ cup water
- 1 tablespoon dry mustard
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Combine ground ham and pork in a bowl; stir in cracker crumbs, milk, and eggs. Shape mixture into 14 small oval loaves. Place loaves into prepared baking dish.
- Mix brown sugar, cider vinegar, water, and dry mustard in a bowl, stirring until brown sugar has dissolved. Pour mixture over ham loaves.
- Bake in the preheated oven for 1 hour; flip and bake until juices run clear and an instant-read meat thermometer inserted into the center of a loaf reads 160 degrees F (70 degrees C), about 30 more minutes.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 9 g |
| Sodium | 1125 mg |
| Sugars | 32 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic!
This is the best ham loaf recipe I have ever tried. I make the recipe as written and freeze half for later.
This was very good and very easy, but I would prefer a different sauce for the top. It had a good ham flavor. Next time I will make it and use a topping from some of my other ham loaf/ball recipes.
This was a delicious! I could not find ground pork that was not mixed with ground beef, so I used that along with the ham, next time I would use more ham than the pork to give it a more authentic “ham loaf” taste. The sauce was perfect how it was. I made the “mashed cauliflower” with it and it was a hearty meal! Thanks again for sharing this recipe!
I made this into one big loaf. it was delicious and kids loved it.
yes I made this and got compliments on how delicious it was. I served it with broiled brussell sprouts topped with crumbled bacon, was so delicious
They are delicious! I had more than enough of the glaze so I’ll cut that in half next time. Also, looking for a ‘sauce’ to serve with these…but they are a winner!
I used lean ground beef and made 15 loaves (3 rows of 5).
Very good,but I tweaked the recipe. The butcher suggest a ratio of 2:1. Therefore I used 1 1/4 pounds ground pork and 3/4 pounds ham. Also used bread crumbs instead of crackers. Used a generous 1/3 cup measuring cup to make consistent loafs to get 14. Next time would use 1/2 cup. The smaller 1/3 loaves I flip at one hour and tested temp and they were already done. I left in oven so glaze could caramelize on both sided. Then popped under the broiler to brown.
I wanted to use up Christmas ham pieces and have a delicious appetizer for New Year’s Eve. I didn’t have any ground pork or ground beef but I did have ground elk. My daughter and I rolled them into little cocktail meatballs. I baked them until brown then covered with sauce and finished baking them. THESE ARE DELICIOUS!!!!
Six mini ham loaves (half recipe) = six delicious portions of meat. With 3 of us eating I just halved the recipe. The one change I made was I brought the glaze to a boil on the stovetop before adding it to the raw meat. I saved part of the glaze to add after the meat was cooked and basted 2-3 times while the meat was cooking. This is a delicious recipe that my family really enjoyed. I served this with ‘Spinach and Sweet Corn Mashed Potatoes’ another AR recipe and a simple salad. I’ve made ham loaves many, many times, but this was the first time I formed them in mini loaves. I liked it better than making 1 large loaf. Thanks, Deb, for sharing your version of Ham Loaf.
This is the recipe my mother always used. It is wonderful! She always glazed it with a brown sugar/yellow mustard glaze and served it with a sour cream/horse raddish sauce. It was an Easter tradition at our house!