Ham Loaf

Ham loaf is the Pennsylvania Dutch and Midwestern dinner classic that turns leftover holiday ham (or ground ham fresh from the butcher) into something better than the original. The 50/50 blend with ground pork saves the loaf from being too salty or dense, balancing ham’s intense seasoning with pork’s natural sweetness and fat. Milk-soaked breadcrumbs and eggs bind it all together into a moist tender slice.

The topping is the part that makes ham loaf famous. Brown sugar, vinegar, ketchup, and mustard whisk into a sweet-tangy glaze that pours over the raw loaf and bakes into a sticky lacquered crust. The vinegar cuts through the rich meat, and the brown sugar caramelizes for that signature mahogany finish.

Ask the butcher to grind the ham for you. It saves significant prep time and ensures even texture throughout the loaf.

Chef Tips

• Use a fattier ground pork (80/20). The ham is lean and needs the extra moisture.
• Soak the breadcrumbs in milk for a few minutes before mixing for the most tender loaf
• Form the loaf on a rimmed baking sheet, not in a loaf pan, so the glaze coats all sides
• Baste with pan drippings every 20 minutes for extra glaze build-up on top
• Let rest 10 minutes before slicing so the juices redistribute through the loaf

Variations

• Sub apple cider vinegar for white for a sweeter, fruitier glaze
• Add ½ cup pineapple tidbits to the topping for retro Hawaiian ham loaf
• Glaze leftover slices with extra topping and fry them in butter for breakfast