Glazed Ham Loaf
Servings: 6
Calories: 657kcal
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!
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Equipment
- 1 loaf pan
- 1 Baking sheet lined with a silicon mat or parchment paper
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
- Preheat oven to 350°F.
- 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).Cooking spray
- 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.1½ lbs ham, 1 lb pork, 1 medium onion, 1 cup Panko breadcrumbs, ½ cup tomato sauce, ¼ cup whole milk, 2 large eggs, 1 tablespoon Worcestershire sauce, 1 tablespoon thyme, 1 tablespoon parsley, ¼ cup Parmesan cheese, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- 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.
- Bake the loaf for 45 minutes.
- 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.1½ cups brown sugar, ½ cup apple cider vinegar, 2 tablespoon Dijon mustard
- 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.
- Slice and serve with extra glaze on the side.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
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
Calories: 657kcal | Carbohydrates: 66g | Protein: 43g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 2150mg | Potassium: 821mg | Fiber: 2g | Sugar: 56g | Vitamin A: 351IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 4mg