Glazed Ham Loaf Recipe
This easy recipe is made similar to a traditional meatloaf except made with ground ham and pork and topped off with a pineapple brown sugar glaze.
Ingredients
- 3 large eggs
- ½ cup whole milk
- 1 cup oatmeal (old fashioned, rolled)
- 1 small onion (grated or chopped very finely)
- ½ teaspoon black pepper
- 1 ½ lbs. ground ham (see notes for grinding your own)
- 1 lb. ground pork
- ½ cup apple cider vinegar
- 1 can pineapple slices (divided, about 5 pineapple ring slices and ½ cup pineapple juice from the can)
- 1 cup brown sugar (loosely packed)
- 1 teaspoon dry mustard (preferably Colman’s)
- 3 -4 stemless maraschino cherries (cut in half)
Instructions
- Preheat oven to 300°F.Mix the eggs, milk, and oatmeal in a large mixing bowl. Make sure the oatmeal is saturated. Then, add the grated onion, black pepper, ground ham, and ground pork. Mix until just incorporated and ingredients are even distributed.
- Form the pork mixture into a large loaf on a sheet pan or baking dish lined with parchment paper. Bake covered in foil for 75 minutes or until the inside of the loaf reaches 160°F.
- Meanwhile, make the glaze by whisking the apple cider vinegar, ½ cup pineapple juice from the can, dry mustard, and brown sugar together in a small saucepan over medium heat. Bring it to a boil, then lower the temperature to low. Allow the glaze to reduce by half.
- Remove the ham loaf from the oven and spoon about ¾ of the glaze on top. Add about 5-6 pineapple rings and maraschino cherry halves to the top of the loaf. Then, top with the remaining glaze. Increase oven temp to 375. Return to the oven for an additional 15 minutes basting the loaf with a spoon or baster about every 5 minutes or so.
- Allow the loaf to rest for about 10 minutes before slicing and serving.
Notes
Tips
- How to grind your own ham: Chop 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.
- 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.
- 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. Reheat in the microwave until heated through and internal temperature is at least 165 degrees F. If it seems dry, add a little pineapple juice on top.
Nutrition
Calories: 484kcalCarbohydrates: 32gProtein: 29gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 147mgSodium: 963mgPotassium: 494mgFiber: 1gSugar: 25gVitamin A: 117IUVitamin C: 1mgCalcium: 67mgIron: 2mg
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