My mother’s go-to meal for Sunday dinner was this ham loaf. It was a hit with everyone, and I know you will too. A meatloaf made of ground ham is baked in the oven.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- cooking spray
- 2 pounds ground ham
- 1 ½ pounds ground pork
- 1 cup dried bread crumbs
- 1 cup evaporated milk
- 2 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup brown sugar
- ¼ cup cider vinegar
- 1 tablespoon mustard powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Combine ham, pork, bread crumbs, evaporated milk, eggs, salt, and pepper in a large bowl; mix well. Form into a loaf and place into the prepared baking dish.
- Bake in the preheated oven for 1 hour 15 minutes.
- While loaf is baking, make glaze: Stir together brown sugar, vinegar, and mustard powder in a small bowl until combined.
- Pour glaze over loaf and continue baking until an instant-read thermometer inserted into the center of loaf reads at least 160 degrees F (72 degrees C), about 15 minutes more.
Nutrition Facts
| Calories | 760 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 224 mg |
| Dietary Fiber | 1 g |
| Protein | 51 g |
| Saturated Fat | 16 g |
| Sodium | 310 mg |
| Sugars | 31 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Used ritz crackers instead of bread crumbs, didn’t change anything else. This goes fast, there are never any leftovers from this recipe
I’m so sorry, but out of six guests at the table, we were just pushing it around on our plates. We ended up ordering in.
I’m actually just rating the sauce!! I made my ham loaf to my own specs. My husband actually raved about this meal!! He almost never raves about food with the exception of my meatloaf. This if definitely a keeper
I doubted this recipe (actually all ham loaf recipes) but my husband begged for it as it was a reminder of his childhood. I’m making it again today and it is a favorite in our house. I will say, our butcher makes it a breeze as he knew what ham loaf was. My husband says the glaze is key and this one is spot on.
This was very good. Had to substitute dry mustard with regular mustard but family enjoyed it.
Excellent
Very good
So good. I previously made this same recipe into ham meatballs with glazing them when in the oven with the sauce. I found this to be less labor intensive for me and just as good! I do put some of the sauce into the loaf pan , and then pop the remainder into the microwave for a minute or two and it turns syrupy… cool and can pour over the slices. Just doesn’t get any better! Since only two of us I do cut it all in half and do not use the evap. milk . Thanks!!
I substituted sour cream (1/2 cupJ for the evaporated milk and bacon rinds for the breadcrumbs to make it low carb. I made the glaze with tapioca flour (2 tbs), maple exrtract and bourbon (2oz). I added 1/2 cup of Diet Coke for color and stevia for sweetener (4 drops of liquid) Looked great and tasted good. It was appreciated by those at the gathering who try to eat low carb.
Ham loaf turned out great! I made a honey and mustard glaze to serve with the ham loaf. This loaf makes great sandwiches as a left over meal!
Excellent. I made it keto-friendly by subbing pork rinds for the dried bread crumbs, and heavy whipping cream for the evaporated milk. For the brown sugar, I used Truvia brown sugar. I’ve made it several times for my husband and mother, and both agree that it is delicious. Thanks for sharing!
It is a really good hamloaf recipe. Besides being easy the mix to put on top gave it an unusual topping. Not the same old boring ketchup mix. Have made it twice now.
I was looking for a recipe for ham loaf that was as close as possible to what I’ve enjoyed eating many times in the northwestern Pennsylvania region. In my experience, ham loaf is a staple of northwestern Pennsylvania “cuisine.” You can buy pre-made frozen ham loaves from any grocery store there. Although my family roots are in western PA, no family recipe exists. The best ham loaf I’ve eaten has an incomparable sweetness and a subtle spice to it that I can’t put my finger on. This recipe, while good, did not exactly replicate the ideal, but it’ll do. I admit to tweaking it just a bit even on the first try. The recipe calls for a total of 3 1/2 pounds of meat, and anybody can tell that makes for a ridiculously huge loaf. There is no need to have one gigantic loaf that has to bake for 90 minutes. The ham loaf you buy in PA is always a rather petite loaf, so I just divided my batch in half and formed two smaller loaves. Since the loaves were smaller, they did not have to bake as long. I had to crank up the oven to 400 halfway through as well because a family member needed to eat and run. It worked fine. The loaves were done in about an hour and 10 minutes. Also, I added just 1/8 tsp. of allspice to the actual meat mix to try to replicate the flavor of PA ham loaf. It worked modestly well. The glaze called for by this recipe, while seeming a bit strange at first, was fantastic, turning out beautifully. I kept adding it with a basting brush until it was all on.
Used Barbacue Sauce
So I am gluten free and dairy free…..I used gf panko bread crumbs – about 3/4 cup, and then same amount of almond milk rather than evaporated milk. I also had purchased only a lb of ground pork. The leftover Easter ham was about 1.5 lbs. It was awesome!! A real keeper of a recipe and my son loved it! I might cook it 10 minutes less the next time, maybe because of my adjustments, but the outside was sweet and crunchy. I also used 2 bread loaf pans rather than a 9×13 pan. Great recipe!
made these into meatballs using ground pork as the only meat. baked them in the oven, ala Alton Brown’s method, ( make each ball a bit larger than the openings on a mini muffin pan, then suspend the balls over each opening in a large mini muffin pan). As written, gets 4 stars cuz was a bit too sweet for our family, but that is just us. I actually forgot to mix in the egg and we never missed it! The meat was not crumbly at all, really a perfect little meatball! The recipe seemed plain ( we like onions, etc..) so i mixed in 1 pkg of onion soup mix and omitted the salt, amped up the pepper alot, and added garlic powder. Really, probably deserves 4.5 stars cuz was wonderful, I just will ease back on sugar next time. Thanks for posting, was awesome! To save time in rest of meal, I baked some rice that was flavored with add ins of onions, carrots, baked in broth… that recipe is from this site as “baked rice” and I added that into the last 30 minutes of the baking. A salad completed the easy and tasty meal!
My brother made it foro our families Christmas Dinner, and used Apricot Vinaigrette, (in place of the vinegar), but I couldn’t ind any Apricot Vinaigrette in my area when I made it for a Pot Luck Christmas Party, so I used Raspberry Vinaigrette, Both were YUUMMY!!
Great way to use up holiday ham. It freezes well, so rather than wasting the left over ham, grind it up and make a ham loaf. Wrap well and pop in the freezer. I also put a copy of the glaze on the outside of the package so that when I want to use it, I will have the sauce instructions easily. Excellent ham loaf!
We make this but sub graham crackers, then score the loaf and stud it with cloves. You have to try it!
Ok so I’m a cheater who lives in Iowa and bought premade ham loaf meat mix and used prepared mustard , but we loved it. I basted every 20 minutes with the glaze.
I had not made a hamloaf in years and came across the ham loaf mixture at my local meat market so I decided to try it. Found this recipe and only added a little chopped onion to it. I made my own bread crumbs. I put it in my crock pot on high for about 5 hours. You know it’s done when the edges start to dry out and brown then I poured the sauce over the top and left it in another 30 minutes. Served with salad and fresh corn. My husband could not stop eating it I made it for my daughters family and they also loved it. All I have to say is don’t eat on the day you make it because once you taste it you will be picking at it til is GONE!! Makes great sandwiches too. I’m getting company for the week end and I am going to make it into meatballs.