Ham loaf is a blend of ground ham and ground pork with bread crumbs and herbs mixed together to make a loaf, similar to a “ ground beef meat loaf.” However, the flavors are sharper and more distinctive. This recipe has a glaze on it that would also be fabulous as a glaze for your Easter Ham.
Some butchers will sell you “ham loaf” which already has the two meats ground together in a package and this saves time. In Iowa, the Fareway stores have the best blend for a ham loaf, at least of those I’ve tried. And although they call it “ham loaf” it only contains the meat for the loaf. You add the fun stuff.
This glazed ham loaf recipe has been a favorite of mine for years mostly because of the glaze. In fact, I’ve used this glaze on other meats, such as ham, pork chops or chicken and loved the results. I hope you love it too.
Ingredients for the ham loaf
1 ½ pounds ham loaf (or a combination of ground ham and pork)
1 cup bread crumbs (I use stale whole wheat bread cut into cubes.)
1/3 cup chopped onion
1/3 cup chopped bell pepper
2 eggs, beaten (but be gentle)
1/3 cup skim milk (you can cut this down if you like a firmer meat loaf.)
Directions for loaf
Combine all ingredients in your loaf pan or casserole dish. (I use a round dish, but you do whatever you like.)
Bake at 350 degrees for 45 minutes.
*Spoon half of the glaze over the ham loaf and return to the oven to continue baking for 15 minutes, or until done. (Yes, meat will be pink because of the ham, but it should be firm, not jiggly.)
Spoon the rest of the glaze over the ham loaf before serving.
Ingredients for the glaze
1/3 cup brown sugar
3 TBS vinegar
1 TBS mustard
1/3 cup ketchup
If the glaze is too sharp for your taste, add a bit more brown sugar. If it’s too sweet, add a tsp more vinegar.
Directions for glaze
Put all ingredients into a small sauce pan and stir well.
Under a medium heat, bring to a full rolling boil.
Remove from heat and follow directions above to spoon over loaf.*
I like meat loafs that are soft, which this is. The onions and peppers really complement the meats and the tangy glaze really makes this a special meal.