Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb ground cooked ham
- 1 lb ground pork (80–85% lean)
- 1 cup fine dry breadcrumbs
- 1/2 cup milk (whole or 2%)
- 2 large eggs
- 1 small yellow onion, finely minced
- 2 tbsp Dijon mustard (for loaf)
- 2 tbsp ketchup
- 2 tbsp packed brown sugar (for loaf)
- 1 tbsp Worcestershire sauce
- 1/2 tsp black pepper, 1/4 tsp garlic powder, pinch nutmeg
- 1/4 tsp fine salt (optional; ham is salty)
- 1/2 cup packed brown sugar (for glaze)
- 1/4 cup Dijon mustard (for glaze)
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp ketchup (for glaze)
Do This
- 1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment and lightly grease.
- 2. In a large bowl, combine breadcrumbs, milk, eggs, onion, 2 tbsp Dijon, 2 tbsp ketchup, 2 tbsp brown sugar, Worcestershire, spices, and salt. Let stand 5 minutes.
- 3. Add ground ham and ground pork. Mix gently with hands until just combined. Shape into a tight 9 x 5-inch loaf on the prepared sheet.
- 4. Bake for 45 minutes.
- 5. Meanwhile, simmer glaze ingredients (1/2 cup brown sugar, 1/4 cup Dijon, vinegar, honey/maple, 1 tbsp ketchup, pinch salt) in a small pan for 3–5 minutes until glossy and slightly thickened.
- 6. Brush loaf generously with glaze and bake 20–30 minutes more, glazing once or twice, until internal temperature reaches 160°F (71°C). Rest 10 minutes, slice thick, and serve.
Why You’ll Love This Recipe
- Old-school comfort with a twist: classic ham loaf, upgraded with a shiny, sticky brown-sugar-and-mustard glaze.
- Dense yet tender texture that slices cleanly for hearty dinners and next-day sandwiches.
- Balanced sweet-salty-tangy flavor that makes it a crowd-pleaser, even for picky eaters.
- Great use for leftover ham and simple pantry ingredients you probably already have.
Grocery List
- Produce: 1 small yellow onion, fresh parsley or chives (optional garnish)
- Dairy: Milk (whole or 2%), 2 large eggs
- Pantry: Ground cooked ham or chunk of cooked ham (for grinding), ground pork, fine dry breadcrumbs, brown sugar, Dijon mustard, ketchup, apple cider vinegar, honey or maple syrup, Worcestershire sauce, garlic powder, ground nutmeg, salt, black pepper, sandwich bread or rolls (optional, for serving)
Full Ingredients
For the Ham Loaf
- 1 1/2 pounds ground fully cooked ham (see Pro Tips if starting from a ham chunk)
- 1 pound ground pork (80–85% lean)
- 1 cup fine dry breadcrumbs (plain, not seasoned)
- 1/2 cup milk (whole or 2%)
- 2 large eggs
- 1 small yellow onion, very finely minced (about 1/2 cup)
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons packed light or dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg (optional but delicious)
- 1/4 teaspoon fine sea salt, or to taste (ham is salty; do not overdo it)
For the Sticky Brown-Sugar-and-Mustard Glaze
- 1/2 cup packed light or dark brown sugar
- 1/4 cup Dijon mustard (or half Dijon, half smooth yellow mustard for a milder flavor)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon ketchup
- Pinch of fine sea salt
Optional for Serving
- Chopped fresh parsley or chives, for garnish
- Soft sandwich rolls or thick slices of bread, for sandwiches
- Extra Dijon or grainy mustard on the side
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Preheat your oven to 350°F (175°C) with a rack in the center position.
Line a rimmed baking sheet with parchment paper or lightly foil-line it for easier cleanup, then lightly grease the parchment/foil. You can also use a 9 x 5-inch loaf pan, but a free-form loaf on a baking sheet gives you more browned edges and glaze coverage, which many people prefer.
Step 2: Make the breadcrumb and flavor base
In a large mixing bowl, combine the breadcrumbs, milk, and eggs. Stir until everything is evenly moistened. Let this mixture sit for about 3–5 minutes so the breadcrumbs have time to absorb the liquid.
Add the minced onion, Dijon mustard, ketchup, brown sugar, Worcestershire sauce, black pepper, garlic powder, nutmeg (if using), and salt. Stir well until you have a thick, uniform paste. This seasoned breadcrumb mixture will help hold the loaf together and distribute flavor evenly throughout.
Step 3: Add the ham and pork and mix gently
Add the ground ham and ground pork to the bowl. Using clean hands, gently fold and squeeze the meats into the breadcrumb mixture until everything is evenly combined. Try not to overwork it; overmixing can make the loaf dense and tough. Stop as soon as there are no streaks of plain meat or seasoning paste.
If you are worried about seasoning, pinch off a teaspoon of the mixture and microwave it for 20–30 seconds until cooked, then taste. Adjust salt and pepper in the main mixture if needed.
Step 4: Shape the ham loaf
Transfer the meat mixture to your prepared baking sheet. With damp hands, shape it into a firm, even loaf roughly 9 x 5 inches and about 2 1/2–3 inches high. Press firmly to eliminate large air pockets and round off the edges a bit so they do not dry out too quickly.
If using a loaf pan instead, gently pack the mixture into a greased 9 x 5-inch pan, pressing into the corners and smoothing the top.
Step 5: Start baking the loaf
Place the ham loaf in the preheated oven and bake for 45 minutes. This first bake allows the loaf to set and start rendering some fat before you add the glaze.
While it bakes, wash your hands and clear up your workspace. After about 30 minutes of baking, start making the glaze so it is ready to go when the timer rings.
Step 6: Cook the sticky brown-sugar-and-mustard glaze
In a small saucepan, combine the brown sugar, Dijon mustard, apple cider vinegar, honey or maple syrup, ketchup, and a pinch of salt. Place over medium heat and whisk until smooth.
Bring the mixture just to a gentle simmer, then lower the heat and cook for 3–5 minutes, stirring often, until it thickens slightly and looks glossy. It should be pourable but not watery, similar to warm honey. Remove from the heat; it will thicken a little more as it cools.
Step 7: Glaze, finish baking, and rest
After the loaf has baked for 45 minutes, carefully remove it from the oven. Spoon or brush a generous layer of the glaze all over the top and sides of the loaf, letting some drip down the edges. Return it to the oven.
Continue baking for another 20–30 minutes, brushing with more glaze once or twice, until the edges are caramelized and the internal temperature reaches 160°F (71°C) in the center when checked with an instant-read thermometer. Total baking time will be about 1 hour 5 minutes to 1 hour 15 minutes, depending on your oven and the shape of the loaf.
Remove the ham loaf from the oven and let it rest for at least 10 minutes. This rest time allows the juices to redistribute and makes it easier to slice cleanly. Garnish with chopped fresh parsley or chives, if you like, then slice thickly for dinner plates or slightly thinner for sandwiches.
Pro Tips
- Grinding your own ham: If you are starting with a chunk of cooked ham, pulse it in a food processor using short bursts until finely chopped but not a paste. Aim for small, rice-size bits.
- Do not skip the rest: Resting the loaf for at least 10 minutes keeps it juicy. Slicing too soon will cause the juices to run out, drying the slices.
- Check doneness by temperature: Because this recipe uses ground pork, always confirm an internal temperature of 160°F (71°C) at the center of the loaf.
- Pan versus free-form: A loaf pan will give you a slightly moister, more tightly packed loaf. Shaping it free-form on a baking sheet gives more browned edges and more area for glaze to caramelize.
- For neat sandwich slices: Chill leftovers completely, then slice cold with a sharp serrated knife. Reheat slices gently in a skillet, covered, or in the oven.
Variations
- Pineapple-Mustard Ham Loaf: Replace half of the milk with pineapple juice and stir 1/4 cup very finely chopped pineapple into the meat mixture. For the glaze, add 2 tablespoons pineapple juice and a tablespoon of finely minced pineapple.
- Cheddar & Herb Ham Loaf: Fold 1 cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh parsley or chives into the meat mixture before shaping. The cheese melts into the loaf and adds richness and flavor.
- Spicy Honey-Mustard Glaze: Add 1–2 teaspoons hot sauce or crushed red pepper flakes and 1 teaspoon smoked paprika to the glaze for a sweet-heat finish.
Storage & Make-Ahead
Let the ham loaf cool to room temperature, then wrap tightly or transfer to an airtight container. It will keep in the refrigerator for up to 3–4 days. Reheat slices in a covered skillet with a splash of water, or in a 325°F (165°C) oven, covered with foil, until warmed through.
For longer storage, freeze whole or in thick slices. Wrap well in plastic, then foil, or place in a freezer bag. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating. This recipe is also make-ahead friendly: you can assemble the uncooked loaf up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed.
Nutrition (per serving)
Approximate values for 1 of 8 servings (without sandwich bread): about 480 calories, 28 g protein, 26 g fat, 30 g carbohydrates, 1–2 g fiber, 17 g sugar, and 900–1,000 mg sodium. Actual values will vary based on specific ingredients and portion size.
