Ham Loaf Recipe With Ground Pork: Savory Baked Comfort With Sweet Glaze

This baked ham loaf delivers classic comfort in every slice. I developed this recipe as a simple yet impressive main course for Sunday family dinners.

The combination of ground ham and pork creates a tender, flavorful base. A sweet glaze baked on top adds caramelized depth that balances the savory meat.

What emerges from the oven is a golden loaf with a slightly crisp exterior and moist interior. The glaze forms a sticky, glossy coating that’s impossible to resist.

Serve warm with mashed potatoes or green beans for a complete meal that feels special without being complicated.

Ingredients for Ham Loaf Recipe with Ground Pork

Ground ham and pork form the heart of this comforting baked loaf with sweet glaze.

The ground ham is key—look for fully cooked product at the deli counter (not sliced deli ham). Boar’s Head or Hormel are reliable brands. Ground pork should have some fat for moisture; ask your butcher for an 80/20 blend if unsure. Costco often carries pre-ground pork that works well for this. Fresh breadcrumbs from a stale loaf give better texture than store-bought.

No ground ham? Finely chop cooked ham steak as a substitute. Out of pork? Ground turkey or chicken works but may dry out more—add a splash of broth. For the glaze, maple syrup at half the amount replaces brown sugar. Mustard can be swapped for honey mustard or ketchup if preferred. Dried breadcrumbs are fine (use one-third less by volume).

The loaf keeps 4-5 days refrigerated and freezes well for 3 months. Reheat slices in the microwave or oven—glaze stays sticky. For best texture, let the loaf rest 10 minutes after baking before slicing.

Step-by-Step Instructions for Ham Loaf With Ground Pork

This method ensures a moist, flavorful loaf with a perfectly caramelized sweet-tangy glaze every time.

Step 1: Prepare the Aromatic Base

Finely dice the onion and mince the 2 cloves garlic cloves. I use a chef’s knife for this—it gives you more control than a food processor. The finer the dice, the better it distributes throughout the loaf.

In a small bowl, combine the 0.5 cup brown sugar, 2 tbsp prepared mustard, and 1 tbsp apple cider vinegar. Stir until smooth and set aside. This creates the signature glaze that will caramelize beautifully during baking.

Step 2: Mix the Loaf Ingredients

In a large mixing bowl, combine the 1 lb ground ham, 1 lb ground pork, 1 cup breadcrumbs, 2 whole large eggs, 0.5 cup milk, diced onion, minced garlic, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme.

Use your hands to gently mix until just combined—overworking can make the loaf dense. The mixture should hold together when pressed but not be sticky. If it feels too wet, add a tablespoon more breadcrumbs.

Step 3: Shape and Prepare for Baking

Transfer the mixture to a lightly greased 9×5-inch loaf pan and press it down gently to eliminate air pockets. Smooth the top with a spatula to create an even surface for the glaze.

Pour half of the prepared glaze over the loaf, spreading it evenly with the back of a spoon. This first layer helps form a flavorful crust during baking.

Step 4: Bake to Perfection

Preheat your oven to 350°F. Bake the loaf on the center rack for 1 hour to 1 hour 15 minutes. You’ll know it’s done when the internal temperature reaches 160°F and the top is deep golden brown.

At the 45-minute mark, carefully brush the remaining glaze over the top. This second application ensures a glossy, caramelized finish. If the top begins to darken too quickly, tent loosely with foil.

Step 5: Rest and Serve

Remove the loaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute, making it easier to slice cleanly.

Run a knife around the edges and transfer to a serving platter. Slice into 8 pieces for the stated 4 servings. The glaze should be sticky and slightly crisp at the edges, with a moist, tender crumb throughout.

Serving Suggestions for This ham loaf recipe with ground pork

Classic Family Dinner

I love serving this loaf as the centerpiece for Sunday dinner with creamy mashed potatoes and buttery green beans. The sweet glaze pairs perfectly with the earthy potatoes and crisp beans. It’s how my grandmother served it, and the tradition continues. 💛

Holiday Buffet Style

For gatherings, slice the loaf thin and arrange on a platter with toothpicks for easy serving. Add scalloped potatoes and roasted Brussels sprouts for a hearty spread. The glaze shines as a festive touch.

Weeknight Meal Prep

This dish reheats beautifully for quick lunches. Pack slices with Steamed carrots and a side of applesauce for a balanced meal. I often make extra to enjoy throughout the week.

Comfort Food Pairings

For ultimate comfort, serve with mac and cheese and corn on the cob. The sweetness of the glaze complements the cheesy pasta, while the corn adds freshness. It’s a crowd-pleaser every time.

Lighter Side Options

Balance the richness with a simple garden salad dressed in balsamic vinaigrette. The acidity cuts through the savory loaf, and the greens add freshness. I like adding cherry tomatoes and cucumbers. ✨

Bread and Butter

Don’t forget warm dinner rolls or garlic bread to soak up every last bit of glaze. It’s the perfect way to end the meal, and no one ever complains about extra carbs at my table.

Frequently Asked Questions