Recipie for Leftover Ham

Got leftover ham from a holiday dinner? Grind it up, mix it with fresh ground pork, and shape it into a loaf that bakes up moist and savory with a sticky, sweet-tangy glaze. This is old-school Midwestern comfort cooking at its most resourceful.

The ground pork mixed with the ham keeps the loaf from being too salty or dry. Ham on its own is lean and cured, so the fresh pork adds fat, moisture, and a milder flavor that balances things out. Bread crumbs and milk-soaked egg bind everything into a sliceable loaf.

That currant jelly glaze is the showstopper. Currant jelly, corn syrup, Worcestershire, and dry mustard cook into a glossy, ruby-red sauce that gets spooned over the loaf during the last 30 minutes. The sweet-tart jelly and sharp mustard create a glaze that caramelizes on the surface while the extra sauce gets passed at the table.

Pro Tips

• Grind the leftover ham in a food processor or ask your butcher to grind it for you
• Don’t overmix the loaf mixture; handle it like meatloaf, just enough to combine
• Shape the loaf freeform in a shallow dish rather than a loaf pan so the glaze can coat the sides
• Baste with the glaze 2-3 times during the last 30 minutes for maximum sticky coating

Variations

• Use apricot preserves instead of currant jelly for a sweeter, fruitier glaze
• Add diced pineapple to the loaf mixture for a Hawaiian-inspired ham loaf
• Serve cold the next day sliced thin for sandwiches with the extra mustard sauce