Ham Loaf
A classic Midwestern comfort food, this ham loaf brings together ground ham and pork in a tender, savory meatloaf. Brushed with a tangy-sweet brown sugar and vinegar glaze, it bakes up juicy with a beautifully caramelized top. Serve it warm with mashed potatoes for a nostalgic homestyle dinner.
For 6 servings
Preheat the oven and prepare the pan.
Preheat the oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with oil or pan spray.
Soak the breadcrumbs and combine the meat mixture.
- In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 3 minutes until the crumbs soften.
- Add the ground ham, ground pork, beaten eggs, minced onion, black pepper, and salt.
- Mix gently with your hands until just combined. Do not overwork or the loaf will be dense.
TIPMix until everything just comes together — overmixing makes a tough loaf.Shape the loaf and prepare the glaze.
- Transfer the meat mixture to the prepared loaf pan and press it gently into an even shape.
- In a small saucepan over medium heat, combine the brown sugar, vinegar, and mustard. Stir until the sugar dissolves and the glaze is smooth, about 2 minutes.
- Pour half the glaze evenly over the top of the loaf, reserving the rest for basting.
Bake the ham loaf with the first glaze layer.
Place the loaf pan on the center rack and bake for 30 minutes. The glaze will start to bubble and deepen in color.
Baste with remaining glaze and finish baking.
Remove the loaf from the oven and pour the reserved glaze evenly over the top. Return to the oven and bake for another 40-45 minutes, until the internal temperature reaches 160°F (71°C) and the top is deeply caramelized.
TIPUse an instant-read thermometer to check doneness — ground pork must reach 160°F.Rest the loaf before slicing.
Remove from the oven and let the ham loaf rest in the pan for 10 minutes. This helps the juices settle so the slices hold together.
Slice and serve warm.
Run a knife around the edges of the pan, carefully lift the loaf out, and slice into thick pieces. Spoon any pan juices over the top and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use finely ground ham for a cohesive loaf that slices cleanly.
- 2Soak the breadcrumbs in milk for at least 3 minutes to ensure tenderness.
- 3Mix the meat with your hands just until combined — overworking creates a dense, tough loaf.
- 4Always check the internal temperature with an instant-read thermometer; the loaf needs 160°F at the center.
- 5Let the loaf rest for 10 minutes after baking so the juices redistribute and slices hold together.
- 6If the glaze threatens to burn, tent the loaf loosely with foil during the last 15 minutes.
Adapt it for your goals.
Spicy
Add 1 teaspoon of smoked paprika and ½ teaspoon of cayenne to the meat mixture, and stir a pinch of chili flakes into the glaze for a warm heat.
low carbLow-carb
Replace the breadcrumbs with almond flour or crushed pork rinds, and use unsweetened almond milk instead of whole milk for a keto-friendly loaf.
pineapple glazedPineapple-glazed
Replace the vinegar in the glaze with ¼ cup of pineapple juice and a tablespoon of soy sauce for a sweet-and-savory tropical twist.
gluten freeGluten-free
Use certified gluten-free breadcrumbs or crushed gluten-free crackers in place of standard breadcrumbs — no other changes needed.
Why this is on our healthy list.
High-Quality Protein
Both ground ham and ground pork supply complete proteins essential for muscle repair and satiety, making this a filling main dish.
Rich in B Vitamins
Pork and ham are excellent sources of thiamine, niacin, and vitamin B12, which support energy metabolism and nervous system function.
Minimal Added Sugars
The glaze uses a moderate amount of brown sugar — you control the sweetness — and the rest of the recipe relies on savory ingredients, no hidden sweeteners.
Good Source of Iron
Ham and pork provide heme iron, a form of iron that is easily absorbed by the body to support healthy blood oxygen transport.
Frequently asked questions
No — the recipe requires fresh, uncooked ground ham (sometimes labeled 'ham burger') because it needs the raw fat and texture to bind properly with the pork.
