Ham Loaf Recipe

This was my Mother's all-time favorite ham loaf recipe, that I thought had been lost for all time, after her death. The sauce is what makes this ham loaf extra special. Thank you for posting this!

The recipe was really good and reminded me of my great aunt's. I made it as stated the first time. Everyone liked it.The second time I made a few changes as follows: 1/4 medium onion added to the food processor while chopping the ham, increased the ground pork to 2 lbs, increased the bread crumbs to 1.5 cups, and used 3 eggs. I omitted the evaporated milk. The additional bread crumbs and eggs made a firmer loaf. To enhance the flavor, I divided the mixture into two loaves in a 9x13 steel pan lightly greased and smoked at 350 in a smoker grill for 80 minutes. The glaze was added and smoked for an additional 15 minutes or until the loaves were 160 F by the grill probe. Smaller loaves cooked faster than 1 large loaf. I used a 50/50 mix of hickory and oak pellets for smoking.

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!

Combine 1 lb each ground smoked ham and moose. Add 4 eggs, parsley, 1 onion, 3 cloves garlic, 1 cup mayonnaise, 1 cup parmesan cheese, 1 cup brown sugar, salt and pepper. Spray bottom of roasting pan with pam. Form into loaf in pan. Combine 1 stick butter, 1 cup brown sugar, cayenne pepper, and Karo syrup in sauce pan. Heat until combined. Pour over loaf. Preheat oven to 275. Cook covered 2 hours. Increase temp to 350. Cook for one hour basting every 15 minutes.

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.

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.

I don't make as big a loaf as described here but the ingredients are basically the same. However, instead of a glaze I mix a small can of crushed pineapple, brown sugar, mustard and vinegar and place that in the bottom of the loaf pan, then add the meat mixture on top of that. You have to be careful turning it over when it's done but it is truly delicious.

Been looking to make a ham loaf since my grandmother passed away (hers was an absolute favorite of mine). Finally got around to it and must say that this recipe was spot on!! I did make a couple of substitutions. I used ground turkey instead of ground pork and graham cracker crumbs instead of bread crumbs. I also shaped the meat into several little loaves and baked for 1 hour. My 2 year old devoured a giant portion. No need to look any further for a ham loaf recipe.

Ham Loaf is a favorite in our house. This is an excellent recipe to try. I differ the glaze recipe, just a little. I use: 1 c. brown sugar, 1 t. dry mustard, 1/2 c. vinegar & 1/2 c. water. I bring that mixture to a boil and reduce and simmer for 2 minutes. I then pour the sauce over the ham loaf and bake & baste the entire 90 minutes. Added a salad, baked potato and 'Kim's Garlic Breadsticks' from AR and we had a terrific dinner. Thanks Pam for sharing your recipe.

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.

I made it exactly as written. My grandmother used to bring us a ham loaf from Illinois when she visited. This is exactly what I remembered and it's delicious. My family approves so it'll be our after Easter ham leftover dish from now on!

We make this in our deli and it's a favorite, for sure. Love the tangy glaze. This is delicious! Easy recipe, too.

Family loved it! Almost ate all of it for one meal! Husband said it was delicious 3 times!

Even my dog seemed impressed (almost).

I used 3 pounds of meat, so basically doubled the recipe. Ground hamburger, ground sausage, and ground up ham, equal amounts in thirds. It turned out great!

The family loved the ham loaf. The extra I cut in slices and wrapped and put in a freezer bag for leftovers for a later time.

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