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A cherished Midwestern classic, this ham loaf features a savory blend of ground ham and pork, baked with a sweet and tangy brown sugar glaze. It's pure comfort food, perfect for a family dinner.
Preheat oven and prepare pan. Set your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
Combine the loaf ingredients. In a large bowl, add the ground ham, ground pork, crushed saltine crackers, milk, beaten egg, chopped onion, and black pepper. Using your hands, gently mix until just combined. Avoid overmixing to keep the loaf tender.
Form the loaf and begin baking. Transfer the meat mixture to the prepared loaf pan and gently shape it into an even loaf. Place in the preheated oven and bake for 30 minutes.
Prepare the glaze. While the loaf is baking, whisk together the brown sugar, apple cider vinegar, and dry mustard powder in a small bowl until the sugar is mostly dissolved and the mixture is smooth.
Glaze the loaf and continue baking. After the initial 30 minutes, carefully remove the loaf from the oven. Pour half of the glaze evenly over the top. Return to the oven and bake for another 35 minutes.
Apply final glaze and finish. Pour the remaining glaze over the loaf and bake for a final 10 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
Rest and serve. Remove the ham loaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute, ensuring a moist loaf. Slice and serve warm.
A cherished Midwestern classic, this ham loaf features a savory blend of ground ham and pork, baked with a sweet and tangy brown sugar glaze. It's pure comfort food, perfect for a family dinner.
This midwest recipe takes 90 minutes to prepare and yields 8 servings. At 461.48 calories per serving with 27.73g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Add 1/4 cup of crushed pineapple (drained) to the glaze for a classic sweet and fruity flavor profile.
Substitute the saltine crackers with panko breadcrumbs or crushed cornflakes for a slightly different texture.
For faster cooking and more glazed surface area, form the mixture into two smaller free-form loaves on a baking sheet or divide into a muffin tin for individual portions.
Add a pinch of ground cloves or allspice to the glaze for a warmer, more aromatic flavor.
Combining ham and pork provides a significant amount of high-quality protein, essential for building and repairing tissues, muscle growth, and overall body function.
Pork is a natural source of B vitamins, particularly Thiamin (B1) and Niacin (B3), which are crucial for converting food into energy and supporting nervous system health.
This dish offers important minerals like selenium, a powerful antioxidant, and phosphorus, which is vital for bone and tooth health.
A single slice of this ham loaf (approximately 1/8th of the recipe) contains around 440-460 calories, depending on the fat content of the pork and ham used.
Ham loaf is a high-protein dish, which is great for muscle maintenance. However, due to the processed ham and pork, it is also high in sodium and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
The best option is to ask your local butcher to grind a piece of cooked, smoked ham for you. Alternatively, you can buy a ham steak and pulse it in a food processor until coarsely ground. Avoid using pre-packaged deli ham.
Yes, you can assemble the uncooked loaf, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, you may need to add an extra 10-15 minutes to the cooking time.
Dryness is usually caused by overcooking or using meat that is too lean. Use an 80/20 ground pork blend and rely on a meat thermometer to pull the loaf from the oven as soon as it reaches 160°F (71°C).
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