Serves a Crowd

Glazed Ham Loaf

October 18, 2021
5 Stars
Photo by lakelurelady
Author Notes

Nothing brings back memories of home more than this sticky glazed ham loaf. My Mother made this for many special occasions. Forget the prime rib roast or the whole filet of beef. To my Mother, a celebration required ham loaf. She basted it often with the glaze and, at the end, it caramelized into the sweet coating that was one of her favorite parts of the ham loaf. She always made two loaves so that she was assured of at least one of the end pieces for herself. She served it with love to friends and family around her table

I recently made her ham loaf, for the first time, for my Son, Daughter-In-Law, and Grandchildren. The magic is still there. Everyone loved it. I am picking up the mantle. This ham loaf will become my celebration meal that I will serve with love. —lakelurelady

  • Prep time 30 minutes
  • Cook time 2 hours
  • Serves 8
Ingredients
  • Ham Loaf
  • 1 pound Ham Steak, ground
  • 1 pound Ground Round or Lean Ground Beef
  • 2 eggs, beaten
  • 1 cup Whole Milk
  • 2 cups Saltine crackers, crushed (about 1 sleeve)
  • Glaze
  • 2 teaspoons Yellow Mustard
  • 1/2 cup Cider Vinegar
  • 2/3 cup Light Brown Sugar
In This Recipe
Directions
  1. Preheat the oven to 325 degrees F. Combine the ground meats in a large bowl. Add the eggs, milk and saltine cracker crumbs. Mix together. Form into a loaf and place in a 9"x13" baking dish. Score the top diagonally in both directions with a sharp knife (about 1/4" deep.) Bake the ham loaf in the preheated oven for one hour.
  2. While ham loaf is baking, mix together the mustard, vinegar and brown sugar in a small saucepan. Heat until mustard is combined and brown sugar has dissolved. After 1 hour pour sauce over meat and bake an additional one hour, basting frequently, especially during the last 1/2 hour. Place on platter, slice and serve.

See what other Food52ers are saying.

  • lakelurelady
    lakelurelady
  • Jstoffel
    Jstoffel
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

2 Reviews

Jstoffel November 19, 2021
This recipe is awesome, my family loves it
Thank you for sharing! Our Butcher recently closed his shop to retire!
I always ordered my Ham Loaf from him, we were devastated because we could no longer get the Ham Loaf!
I recently came across your recipe! Thank you thank you so much
 
Author Comment
lakelurelady November 20, 2021
So glad you enjoyed it! I used to have a butcher grind the ham, but most grocery chains will not run ham through their meat grinders. My Kitchen Aid has a meat grinding attachment so that has solved my problem. I appreciate your response.