Recipe

Old-Fashioned Ham Loaf

Tender, savory ham loaf baked with a sticky-sweet brown sugar glaze and crisp edges, using accessible ingredients and no fuss.

By Matt Campbell

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4.8

A sliced ham loaf on a platter with a glossy brown sugar glaze, with a few slices fanned out and a small bowl of extra glaze on the side on a warm wooden table

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Ham loaf is one of those comfort food throwbacks that deserves a spot in your modern rotation. It is part meatloaf, part holiday ham energy, and somehow it works on a random Tuesday as well as it does for a Sunday supper.

This version keeps it classic: ground ham plus ground pork for tenderness, a handful of cracker crumbs to hold everything together, and a brown sugar glaze that bakes into that sticky, tangy top layer you keep “testing” with your fork. Expect cozy carbs on the side, crisp edges around the loaf, and leftovers that were basically born to be sandwiches.

A kitchen counter with bowls of ground ham and ground pork, crushed crackers, eggs, milk, diced onion, ketchup, brown sugar, vinegar, and mustard set out for ham loaf prep in warm natural light

Why It Works

Moist, sliceable texture: Using a ham and pork blend keeps the loaf tender instead of tight and dry.
Big flavor without weird ingredients: Ham brings the salt and smoke, onion brings the savory base, and the glaze does the sweet and tangy magic.
Crisp edges, glossy top: Baking uncovered lets the sides brown while repeated glazing builds that lacquered finish.
Leftovers that improve: Like meatloaf, it slices even better after a rest and makes excellent next-day sandwiches.

Pairs Well With

Storage Tips

Refrigerate: Cool ham loaf completely, then wrap tightly or store in an airtight container. Keep in the fridge for up to 4 days.

Freeze: Freeze whole or in slices (my preference because future-you gets options). Wrap in plastic wrap, then foil, or use a freezer bag with the air pressed out. Freeze up to 3 months.

Reheat: For best texture, reheat slices in a 325°F oven, covered, with a splash of water or extra glaze for moisture, about 10 to 15 minutes. A microwave works, but go low power so it stays tender.

Leftover move: Toasted sandwich bread, a swipe of mustard, a warm slice of ham loaf, and something crunchy like pickles or coleslaw. You are welcome.

Common Questions

What is ham loaf made of?

Traditional ham loaf is a mix of ground ham and another meat like ground pork (sometimes beef), plus a binder like cracker crumbs or breadcrumbs, eggs, and a little milk. It is usually finished with a sweet, tangy glaze.

Do I need a meat grinder?

No. Some grocery stores sell ground ham, and many butcher counters will grind it if you ask. If you have a food processor, you can pulse ham chunks, but do not over-process into paste. You want small, even bits.

Is ham loaf salty?

It can be if you treat it like regular meatloaf and start shaking in extra salt. Ham is already seasoned. In this recipe, I skip added salt and let the glaze balance things out. If your ham is very mild, you can add a small pinch at the end after a quick cook test of a tiny patty.

Why add ground pork?

Ham often cooks up a bit tighter once baked, depending on the cut and cure. Pork adds fat and tenderness so the loaf stays juicy and slices cleanly instead of crumbling.

Can I make ham loaf ahead of time?

Yes. Mix and shape the loaf up to 24 hours ahead, cover, and refrigerate. Bake as directed, adding a few minutes if it goes into the oven cold.

What internal temperature should ham loaf be?

Because we are cooking raw ground pork, bake until the center hits 160°F on an instant-read thermometer.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan or rimmed baking sheet
Large mixing bowl
Measuring cups and spoons
Small saucepan (for glaze)
Pastry brush or spoon (for glazing)
Instant-read thermometer (highly recommended)
Foil (optional for easy cleanup)

I used to think ham loaf was one of those “church cookbook only” recipes that showed up exclusively next to lime Jell-O salads. Then I actually made it, and it hit me why it has survived for so long. It is cozy and low-effort, but it still has that little moment of drama when the glaze turns shiny and caramelized. Also, it is the kind of dinner that makes a house smell like something good is happening, even if you are wearing sweatpants and arguing with your oven timer.