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Glazed Ham Loaf

If you have leftover ham, or if you're looking for a new way to serve ham, this is the recipe for you. The loaf is tender, juicy, and deep in flavor. Be sure to leave plenty of the glaze for passing at the table. Leftovers are amazing!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
20 mins
Total Time
2 hrs 10 mins
Servings: 6
Calories: 657 kcal
Course: Main Course
Cuisine: American

Ingredients

  • cooking spray
  • 1½ lbs ham ground
  • 1 lb pork ground
  • 1 medium onion chopped, about 1 cup
  • 1 cup panko breadcrumbs
  • ½ cup tomato sauce
  • ¼ cup whole milk
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon thyme fresh, chopped, or 1 teaspoon dried
  • 1 tablespoon parsley fresh, chopped, or 1 teaspoon dried
  • ¼ cup Parmesan Cheese grated
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
For the Glaze
  • 1½ cups brown sugar dark or light
  • ½ cup apple cider vinegar
  • 2 tablespoon Dijon mustard

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. Liberally spray your loaf pan with cooking spray. Line a baking sheet with a silicon mat or parchment paper (this makes clean-up much easier).
  3. Add all of the loaf ingredients into a large bowl and use your clean hands (or a couple of wooden spatulas) to mix everything until fully combined.
  4. Pack the meat mixture into the prepared pan. Invert the pan onto the baking sheet and use the end of a handle on a wooden spatula or spoon to bang the bottom of the pan (this will help free the loaf from the pan). If the loaf is not coming out of the pan, give the pan a few sturdy "bangs" onto the pan. It will eventually come out, keep at it.
  5. Bake the loaf for 45 minutes.
  6. Meanwhile, add the brown sugar, vinegar, and mustard into a medium-sized saucepan over medium heat. Bring to a boil, then lower the heat and gently simmer for about 3 minutes. Set aside.
  7. After 45 minutes of baking, you'll need to bake it for another 30 to 45 minutes, applying the glaze around every 15 minutes. The internal temperature should be 160°F to 165°F. Remove the ham from the oven and add another layer of glaze. Pour the remaining glaze into a vessel to serve at the table with the loaf. Let the ham rest for 15 to 30 minutes before slicing.
  8. Slice and serve with extra glaze on the side.

Notes

  • NOTE: Watch the video near the top of the recipe for visual guidance.
  • NOTE:
  • You'll want to cook the loaf until it reaches an internal temperature of 160 to 165°F. A meat thermometer makes this easy. 
  • Leftovers are amazing and will keep in an air-tight container in the fridge for up to 5 days. The loaf can be frozen (cooked or uncooked) for up to 3 months. 

Nutrition Information

Calories 657kcal (33%) Carbohydrates 66g (22%) Protein 43g (86%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 191mg (64%) Sodium 2150mg (90%) Potassium 821mg (23%) Fiber 2g (8%) Sugar 56g (112%) Vitamin A 351IU (7%) Vitamin C 6mg (7%) Calcium 175mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 657

% Daily Value*

Calories 657kcal 33%
Carbohydrates 66g 22%
Protein 43g 86%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 191mg 64%
Sodium 2150mg 90%
Potassium 821mg 17%
Fiber 2g 8%
Sugar 56g 112%
Vitamin A 351IU 7%
Vitamin C 6mg 7%
Calcium 175mg 18%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.