Sweet'N Sour Ham Loaf

If you’re from the Midwest, you already know: ham loaf is Sunday dinner royalty.

Ground ham and ground pork get mixed with cracker crumbs, eggs, and milk, then shaped into a loaf. Half of the brown sugar-mustard-vinegar glaze goes right into the meat mixture for flavor from the inside out.

The rest gets poured over the top before baking, creating a sticky, caramelized crust that’s tangy and sweet all at once.

Slice it thick and serve with scalloped potatoes or buttered corn for the kind of meal that makes everybody push back from the table with a satisfied sigh.

Chef Tips

• Ask your butcher to grind the ham for you, or pulse chunks in a food processor until finely ground
• Don’t pack the loaf too tightly or it’ll turn dense. A gentle hand keeps it tender and moist
• Baste with the pan juices halfway through baking for an even glossier glaze
• Leftovers make outstanding sandwiches the next day, sliced cold on soft bread with a smear of mustard