If you’re looking for Ham Loaf recipe that tastes just like the one granny used to make, look no further. A combination of ground ham and pork is the secret to a juicy, sweet, and tender ham loaf topped with perfect glaze!
Serve this with mashed potatoes and a fresh side salad for a perfect meal.
What Is Ham Loaf?
Ham loaf is made like a traditional meatloaf but tastes much different. It uses a combination of ground ham, ground pork and traditional meatloaf ingredients like eggs and bread crumbs.
It’s a great way to use up that leftover ham you aren’t sure what to do with!
- Ham: I use leftover ham for this recipe and give it a couple of pulses in a food processor. You can purchase ham steaks if you don’t have leftovers.
- Ground Pork: Ham is smoky and salty so the addition of ground pork balances out those flavors in addition to adding moisture.
- Binders: Egg & bread crumbs help bind the loaf so it holds its shape.
- Flavor: I add a bit of onion to this recipe for flavor. The ham already has plenty of salt so I don’t generally add extra salt. Add in your favorite seasonings, a sprinkle of dry mustard or some garlic.
- Glaze: Sweet and sticky, this is one of our favorite parts. If you have leftover ham glaze, use that instead!
How To Make Ham Loaf
While a ham loaf takes a while to bake, the actual preparation is pretty quick.
To grind ham to the best consistency, pulse just a few times in the food processor. You want small crumbles but you don’t want it to begin to get pasty. You can also use the coarse setting on a meat grinder or just grab a knife and cutting board and dice the cooked ham as finely as you can manage!
- Cook onions and combine with the remaining loaf ingredients (per recipe below).
- Form into a loaf and bake.
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Top with glaze in the final 20 minutes.
How Long To Cook Ham Loaf
A ham loaf should take approximately an hour, this can vary a bit. Ensure the loaf reaches an internal temperature of 160°F using a meat thermometer.
For a shorter cook time, separating the loaf into two smaller loaves or even into cupcakes and bake like meatloaf cupcakes. Or try making ham loaf balls, similar to meatballs, for an easy appetizer idea!
Can You Freeze Ham Loaf?
You sure can! It is delicious defrosted and reheated.
- To Freeze: Slice into individual portions and tightly wrap with plastic wrap or wax paper, and place it in an airtight container. It should keep nicely for up to 3 months.
- To Reheat: Defrost in the fridge overnight and pop in the microwave to heat through.
It’s great to be able to take individual portions out for quick lunches that can be made into yummy sandwiches or even quick hors d’oeuvres when unexpected guests drop by. Try topping crackers with thinly sliced ham loaf, sliced green olives, a dollop of cream cheese, or sliced sweet pickles!
Great Leftover Ham Recipes
- Ham and Corn Chowder – creamy & rich!
- Ham Salad – just 4 simple ingredients
- Scalloped Potatoes and Ham – great for a crowd
- Ham and Cheese Sliders – the ultimate snack!
- Linguine Carbonara – ready in 15 minutes!
There are so many ways to enjoy this delicious, old fashioned favorite. Try making it tonight!
Glazed Ham Loaf
Equipment
Ingredients
- ½ onion finely diced
- 1 tablespoon butter
- 3 cups ground ham or very finely diced ham
- 1 pound ground pork
- 1 egg
- ⅔ cup seasoned bread crumbs
- ½ cup milk
- ⅛ teaspoon black pepper
Topping
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
Instructions
- Preheat oven to 350°F.
- Cook onion in butter for 5-6 minutes or until tender. Cool completely.
- Combine all loaf ingredients in a bowl and mix well.
- Place on a parchment lined pan and form into an 8"x 4" loaf. Bake for 1 hour or until the inside of the loaf reaches 160°F.
- Combine topping ingredients and spread over the top of the loaf during the last 20 minutes of cooking.
- Rest 5-7 minutes before slicing.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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Okay. Being honest here. I haven’t made your recipes yet….However, I grew up in Ohio and it was always at a picnic or church get together. Finally asked my long time friend for hers since I lost mine years ago. I can’t wait as your seems really close to hers. But I have a question. I have a big group get together coming up. Can these be made and frozen without cooking since you have RAW sausage and SMOKED ham? I wanted to be able to just take them out and put them in a crock pot then have time to do other stuff while they cook. WE usually made a loaf with pineapple topping or bought yit at the store as others mentioned. No one out west seems to have heard of this wonderful dish, sad ti say. Thanks for your help.
Hi Patty! I have never tried freezing this before baking but if you bake it first and then freeze, it turns out great!
To Freeze: Wait for loaf to fully cool, then tightly wrap with plastic wrap or wax paper, and place it in an airtight container. It should keep nicely for up to 3 months.
To Reheat: Defrost in the fridge overnight and bake in an oven-safe dish (with foil overtop so the loaf doesn’t dry out) @ 325°F for 20-30 minutes or until heated through.
So yummy . Thank you for the recipe!
Hamloaf is a great alternative meatloaf. Our IGA grocery used to package the ready made raw mixture in a disposable foil cake pan. They also added a bit of pineapple juice from the can, and put a few pineapple rings on top. this was my kids favorite meal. With mashed or scalloped potatoes.
Does one type / cut of ham lend itself better to making a ham loaf?
I just use leftover ham for this recipe David, so any should work just fine. You can purchase ham steaks if you don’t have leftovers.
I had ham loaf for the first time ever and used this recipe, it was really good. I cooked it in my air fryer and it turned out really good. I am cooking it tomorrow on my grill. Thank you for all you wonderful recipes.
So simple and so delicious!!! I will make this again and again.
Excellent meatloaf. I will make it again, actually I already made a second one to freeze for when our daughter and the grandkids come visit in a few week. I made this recipe as is. Not long to make and what good flavours.
Hello! I haven’t made this recipe in years. I’m wanting to make this tonight or tomorrow. But for the life of me I can’t remember if you use raw ground pork or not.
Thanks!
The pork is raw (the ham is smoked).
My mother made ham loaf and I had the recipe however due to many moves it got lost in the shuffle. I was thrilled to find this recipe. My Husband loved it. Looking forward to left overs tomorrow night
Can you give me a suggestion for a substitute for eggs in this ham loaf recipe? There is an egg allergy in the family. Thank you
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
I use mayonnaise instead of egg, where a whole egg is too much volume. For my ground turkey burgers 1 Tbsp of mayo equals about 2/3 of an egg. Works like a charm!
Thrilled to find this ham loaf recipe. My second one is in the oven right now. When I was young we had family reunions. Everyone brought covered dishes. We shared all the goodies with the exception of my grandmother’s ham loaf. She had a reputation for ‘thriftiness’ and did not share her ham loaf, except for me (sadly for the others, she chose her favorites). I think she wanted to have leftovers! Any anyone trying this recipe will love the leftovers too. Delicious!
I love that memory, Barbara! Thanks for sharing.
Sounds so delicious. Cant wait to have it for dinner. How moist should the mixture be before baking ? Mine seems so moist. Going to let it sit in refrigerator before baking. Wonder if that will help or should i add more fresh bread to soak up moisture ? Thanks !
Ham loaf should have a similar consistency and moistness as a normal meatloaf does. We haven’t tried this with adding extra bread crumbs but you can try adding a little more, just make sure the mixture will still be able to hold together!
I’ve never been good at cooking and actually don’t like cooking at all but this looks so lovely and easy enough for even me. But I’m worried my loaf will spread and flatten out when cooking it. Believe me if there’s anything that can go wrong it will go wrong with me in my kitchen
So I’m wondering, could you cook this in a bread loaf tin to keep its shape instead of on a baking tray in the oven?
I haven’t tried baking this recipe in a loaf pan but I imagine it would turn out well. Since the juices can’t escape onto the pan it may turn out a bit juicier and softer, but still delicious! Be sure to check the internal temperature and make sure it still reaches 160°F before serving!
I use a sleeve of ritz crackers, chopped jalapeno and drained crushed pineapple. I use mostly ham with a half a pound max of good ground pork. A tbs of brown sugar. Little pepper.
I make small hamballs to bake witjh the reserved pineapple juice, brown sugar and little mustard.
Or patties that you put some muenster or swiss cheese on.
And ham loaf when I feel tired.
Oh and a little cider vinegar tonspice it up a bit…forgot CV to add that to the recipe.
That sounds so delicious Missy, thanks for sharing!
Adding some crushed pineapple and a bit of Worshestershire sauce makes it extra tasty.
Delicious additions Roxanne. My mouth is watering!
This is good, I love it, ham and pork it delicious
This is such an amazing way to use leftover ham! I will make it every holiday. Love the simplicity. I added onions, used GF breadcrumbs and coconut palm sugar instead of brown sugar. Still amazing.
used red wine vinegar, and 12 grain bread crumbs, and purple onion
Outragious flavor!
very good recipe
Thanks!
Do you use cooked ham and cooked pork?
I used smoked ham and raw pork.
Looks yummy