I was thumbing through an old church cookbook, looking for something different, when I came across a recipe for ham loaf. It had been many, many years since I had enjoyed a slice of ham loaf and wondered if I would still like it. Beings I had some leftover ham, I figured I’d give it a try and I’m glad I did. The meat loaf was moist and flavorful. We especially liked the glaze, which we drizzled over the slices of meat. There’s just the two of us, so this was enough for 2 meals. Next time I make this, I will divide the mixture in half, making 2 smaller loaves. I will freeze one for another day and bake the other. The cooking time will need to be slightly reduced. To make sure the loaf is properly baked, I recommend using a meat thermometer which needs to reach 160 degrees.
Ham Loaf
Course: Uncategorized6
servingsIngredients
1 pound ground ham
¾ pound ground pork
½ cup finely chopped onion
½ cup dried bread crumbs
½ cup evaporated milk
1 egg
1/16 teaspoon salt
1/16 teaspoon pepper
1/16 teaspoon ground cloves
1/16 teaspoon ground nutmeg
GLAZE
½ cup brown sugar
1 ounce (a shot glass full) cider vinegar
½ Tablespoon yellow mustard powder
Directions
- Preheat oven to 350 degrees.
- Brush an 8×8 inch baking pan with oil or cooking spray and set aside.
- Combine the ham, pork, onions, bread crumbs, milk, egg, salt, pepper, cloves and nutmeg in a bowl, mixing until thoroughly combined.
- Pat the mixture into a loaf shape and place in the prepared pan.
- Bake for 75 minutes.
- While the loaf is baking, prepare the glaze by putting the brown sugar, cider vinegar and dry mustard powder into a small saucepan and heat until sugar has dissolved. The glaze will start to slightly thicken.
- After the ham loaf has baked for 75 minutes, generously brush the loaf with the glaze and continue baking for an additional 15 minutes.
- Remove from oven, brush with remaining glaze and let rest for 5 minutes before slicing.
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