Glazed Ham Loaf with Pineapple and Brown Sugar

This old-fashioned Glazed Ham Loaf is similar to a traditional meatloaf except made with ground ham and pork and topped off with a pineapple brown sugar glaze. It’s a great dinner option for a regular old weeknight meal or a special occasion, like Easter or the Holidays.

Every Wednesday night our family restaurant would serve up Ham Loaf for its nightly dinner special. We had certain regular customers who specifically came in on Wednesdays just for our Ham Loaf. Not only did people love it for its flavor but also because it was nostalgic and felt like home. 

Ham Loaf is an old-fashioned recipe that is credited to the Pennsylvania Dutch. The Pennsylvania Dutch are also known as the Amish, who are actually from Germany and not Dutch, as many people might believe. So the dish is common in areas where German immigrants settled - often in midwest states and Pennsylvania, including Western PA, where we’re from. 

Ingredient Notes

Eggs and milk - These prevent the Ham Loaf from drying out. We recommend using whole milk.

Oatmeal - Some recipes call for breadcrumbs or even graham crackers but we prefer oatmeal. Make sure to buy unflavored old-fashioned (also called rolled) oats and skip any flavored, instant, or steel-cut as these will not work well. 

Freshly grated onion - You can grate it on a cheese grater or pulse it into a rough paste in a food processor. Make sure to avoid big chunks - we want the texture of the loaf to be smooth. 

Black pepper - We only used black pepper and not salt as the ham will provide plenty of saltiness. 

Ground ham and pork - This recipe requires both. You can easily find ground pork at any grocery store. Ground ham is a bit harder to find, especially if you don’t live in PA or the Midwest, so grinding your own may be your best bet. It’s super easy but make sure to read our section on grinding to ensure it is done correctly. 

Pineapple juice and rings - We just buy a large can of pineapple rings packed in 100% juice and use a few of the rings to put on top and the juice in the glaze. 

Brown sugar - Dark brown sugar would be preferred, but you can certainly use light brown sugar if that’s what you have on hand. 

Dry mustard - We highly recommend Colman’s dry mustard. In fact, Tom (the chef in our duo) insists on it. 

Maraschino cherries - These are often found in the beverage and mixer section of the grocery store. We cut them in half so that they lay flat on top of the loaf and don’t roll off. 

How to Grind Your Own Ground Ham

• Chop your boneless ham into 1” chunks.
• Add to a food processor bowl and pulse briefly a few times until you get small chunks. Or, chop very finely using a knife. 
• Be careful not to blend into a paste. The chunks should be small but distinctive. 

Step-by-Step Instructions 

Step 1: Add the eggs, milk, and oatmeal to a large mixing bowl. Make sure the oatmeal is saturated and allow to sit for a few minutes.

Step 2: Stir in the grated onion and black pepper for seasoning. Then, add the ground ham and pork to the mixing bowl.

Step 3: Mix until just incorporated - enough for the ingredients to be evenly distributed but don’t overmix. Form into a large loaf on a baking sheet or dish lined with parchment paper. Bake in a pre-heated 300-degree F oven covered in foil. 

Step 4: Meanwhile, add the vinegar, pineapple juice, and brown sugar to a small saucepan over medium-high heat. 

Step 5: Add the dry mustard powder and whisk well. Bring the glaze mixture to a boil and lower the heat to low. Allow the glaze to reduce by half.

Step 6: Remove the Ham Loaf from the oven and drizzle most of the glaze overtop. Add the pineapple rings and maraschino cherry halves. Then, drizzle with the remaining glaze. Increase the oven temp to 375 and bake for an additional 15 minutes. Baste the loaf with a spoon or baster using the run-off glaze about every 5 minutes. Allow to rest for about 10 minutes before slicing and serving. 

Tips and Variations

• To further prevent sticking and breaking, run a spatula under the loaf and move about 1” to one side to separate the bottom from the parchment paper after the initial baking but before baking with the glaze. 

• Divide the meat mixture into muffin tins to make mini ham loaves. Bake at the same temperature, but decrease the cooking time to about 30-45 minutes or until the loaves register 160 degrees F internally. Add pineapple pieces or rings and glaze as usual dropping the time to about 10 minutes or so. 

• Use leftover ham from holiday dinners to make this recipe so you’re not stuck eating the same rendition of ham over and over. 

Leftover Storage and Reheating

Fridge - Store the leftover ham loaf slices in a ziplock bag or airtight container in the fridge for up to 3-4 days. 

Freezer - Wrap each slice in plastic wrap and put in a ziplock bag for up to 3 months.

Reheating - Thaw overnight in the fridge, if frozen. Then, reheat in the microwave until heated through and the internal temperature is at least 165 degrees F. If it seems dry, spoon a little pineapple juice on top. 

What to Do with Leftovers

If you have leftovers, here are a few ideas that you can try to use them up:

• Ham loaf sandwiches using your favorite bread and sandwich fixings. 
• Make a breakfast hash by chopping it up along with diced potatoes, onions, and peppers fried up in a skillet. 
• Crumble it into a filling for stuffed peppers topped with cheese instead of the traditional filling.