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Easy Glazed Ham Loaf

This Easy Glazed Ham Loaf is a great way to change things up and turn that leftover ham into a completely new and different dinner that the whole family will enjoy!

If you love traditional meatloaf and you also love ham, I bet you’ll love this ham loaf too!

It’s made with ground ham and pork instead of beef, and it’s topped with a sweet-and-tangy brown sugar and Dijon mustard glaze.

Seasoned panko breadcrumbs and egg hold it all together. Milk helps keep it moist. And a little garlic powder and onion powder give it a wonderful flavor that is very reminiscent of kielbasa (which I absolutely love!).

I first had ham loaf several years ago when my sister served it with Easter dinner. She lives near Lancaster, Pennsylvania, and it’s pretty popular there (I think it has Pennsylvania Dutch or Amish origins). I had never had it or even heard of it before then, but she insisted that I would love it.

Wow, she was right! It was excellent, and I enjoyed it so much so that I decided to make my own homemade version since I can’t get it where I live.

Ham loaf is quick and easy to put together. It should only take about 10 minutes or so to prep and mix the ingredients and shape the loaf. Then the oven does the rest of the work (well…you will have to come back and add that yummy glaze).

It’s moist, tender and super flavorful!

Ingredients You Need

Note: Ingredient amounts are in the recipe card at the bottom of the post.

labeled ingredients needed to make easy glazed ham loaf

For the Meatloaf

  • Cooking spray (for greasing the pan)
  • Ham (the star of the show; you can use leftover ham or get a pre-cooked small ham or ham steak)
  • Ground pork (balances out the saltiness and smokiness of the ham)
  • Seasoned panko breadcrumbs (used as a binder; panko gives you a lighter, fluffier and less-dense loaf than you would get with regular breadcrumbs)
  • Milk (for moisture; I use whole milk)
  • Egg (also used as a binder)
  • Garlic powder (adds extra flavor)
  • Onion powder (also adds extra flavor)
  • Dried parsley (for a little color)
  • Salt and pepper

For the Glaze

  • Dark brown sugar (or you can use light brown sugar; gives you that sweetness that is a perfect complement to the salty and smoky ham)
  • Dijon mustard (for some tang that offsets the sweetness of the brown sugar)
  • Apple cider vinegar (provides a little extra tang; you could also use white vinegar or red or white wine vinegar)
  • Ground cloves (cloves and ham go so well together; just a pinch adds that classic flavor to the glaze)

Special Equipment Needed

  • Food processor (for finely chopping the ham)
    • If you don’t have a food processor, you can just chop the ham as finely as you can with a knife. Or you can use a meat grinder if you have one.
  • Meat thermometer (the best way to tell that your ham loaf is properly cooked through)

How to Make Easy Glazed Ham Loaf

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.

a collage of two images labeled as image 1; one is of cubed ham in a food processor and the other is of the chopped ham in the food processor

Place the cubed ham in a food processor and pulse in short bursts until very finely chopped.

a collage of 2 images labeled as number 2; one image is of the ham loaf ingredients in a bowl and the other is of the ingredients mixed together in the bowl

Place the chopped ham, ground pork, panko breadcrumbs, milk, egg, garlic powder, onion powder, dried parsley, salt and pepper in a large bowl; mix gently until well combined.

a collage of images labeled as number 3; one image is of the meat mixture on a baking sheet and the other is of the formed loaf on the baking sheet

Transfer the meat mixture to a baking sheet that has been lined with aluminum foil and sprayed with cooking spray; gently form the mixture into a loaf shape.

a graphic of an oven with text that says 350 degrees Fahrenheit, and the image is labeled as number 4

Bake in a preheated 350°F oven for 30 minutes.

the ham loaf glaze ingredients being mixed together in a small bowl, and the image is labeled as number 5

Meanwhile, mix together the brown sugar, dijon mustard, apple cider vinegar, and ground cloves in a small bowl until well combined.

a collage of 3 images labeled as number 6; one image is of the glazed meatloaf on the pan with a small bowl of the glaze and a basting brush in the background, one is a graphic of an oven with text that says 350 degrees Fahrenheit, and one is a graphic of a meat thermometer with text that says 160 degrees Fahrenheit

Brush half of the glaze over the loaf. Bake for an additional 10 minutes, then brush on the remaining glaze. Bake for an additional 10 to 20 minutes or until the internal temperature is 160°F.

the baked ham loaf on the baking sheet, and the images is labeled and number 7

Remove the ham loaf from the oven and allow it to rest for 10 to 15 minutes before slicing.

the finished ham loaf on a white serving plate with a serving fork on the side with half of the loaf cut into slices and text that says enjoy; the image is labeled as number 8

Transfer the ham loaf to a serving plate, slice and enjoy!

Recipe Tips & Tidbits

  • Lining the baking sheet with aluminum foil is for easy clean-up and is optional. If you prefer not to line the pan, just spray the pan directly with cooking spray instead. I have tried using parchment paper and find that it just gets soggy underneath the loaf.
  • I have never been able to find ground ham at my local grocery store, but go ahead and use it if you can get it. It will save you the step of chopping the ham.
  • The best way to finely chop the ham is in a food processor. Pulse in short bursts just until the ham is finely chopped. Be careful not to take it too far. The texture should be similar to loose ground meat and it should be fluffy, not smooth and pasty).
  • The amount of salt you add (if any) will depend on how salty your ham is. The panko will likely have some salt as well. You can even omit the salt if you don’t think it is needed.
  • When mixing and shaping, be somewhat gentle and don’t overmix or compact the meat too much because this can result in a dense and tough ham loaf. 
  • Avoid overcooking, as this can make your ham loaf dry and tough. According to the foodsafety.gov Safe Minimum Internal Temperature Chart for Cooking, the minimum internal temperature for ground pork is 160°F.
  • It’s important to let the ham loaf rest for 10 to 15 minutes before you slice it. If you slice it too soon, it can fall apart.

Substitutions & Variations

  • Regular seasoned breadcrumbs can be used instead of panko; however, the loaf may be a bit more dense.
  • You can omit the garlic powder and/or onion powder if you’d like. Most traditional ham loaf recipes don’t include them, but I think they add great flavor!
  • Try turning these into ham loaf muffins by baking them in muffin tins (glaze tops before baking). Or shape into meatball-sized balls, glaze, bake on a baking sheet, and serve as an appetizer. Since both of these will cook quicker than a whole loaf, be sure to adjust the cooking time accordingly.
close-up of a brown sugar and mustard glaze being brushed on a ham loaf

Storing Leftovers, Reheating & Freezing

Storing Leftovers

Once cooled, store leftover ham loaf in the refrigerator, covered or in an airtight container, for up to 3 to 4 days. Freeze for longer-term storage (see below).

Reheating

I find it’s best to reheat ham loaf in slices, as the cooking time required to reheat a larger piece can be too long and result in overcooking.

To reheat in the oven (my preferred method): Place the slices in a baking dish. If desired, add a tablespoon or two of water for extra moisture. Cover the dish and bake in a 300°F oven just until heated through. Be careful not to overcook, as this can make your ham loaf tough and dry.

You can also reheat the slices in the microwave. I recommend using a lower power setting for more even heating.

Freezing

Once cooled, wrap individual slices of ham loaf in plastic wrap and then place all of the wrapped slices in a freezer bag or freezer container. Freeze for up to 3 months. Thaw completely in the refrigerator before reheating.

2 slices of glazed ham loaf on a white plate sprinkled with parsley and a fork on the side

What to Serve With Glazed Ham Loaf

Potatoes are one of my go-to sides to serve with ham loaf. I especially love to pair it with either scalloped potatoes, hash brown casserole or mashed potatoes. Baked sweet potatoes, oven-roasted candied sweet potatoes or sweet potato casserole are also very good.

Macaroni and cheese is also a fantastic option.

For veggies, I like to go with something green like sautéed peas and pearl onions, green beans amandine or oven-roasted broccoli.

If you have leftover ham loaf, it makes a great sandwich. And it’s also really good when quickly browned in a pan with some butter and served alongside scrambled or fried eggs for breakfast (seriously, just try it!).

I hope you try this Easy Glazed Ham Loaf recipe and love it as much as I do. Thanks for visiting today!

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More Ham Recipes to Try

If you try this recipe, I’d love to know how it went! Please leave a comment and star rating below. Thanks!

glazed ham loaf on a white plate and a serving fork on the side, half of the loaf is cut into slices

Easy Glazed Ham Loaf

This Easy Glazed Ham Loaf is a great way to change things up and turn ham into a completely new and different dinner that the whole family will enjoy!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 generous servings or 6 smaller servings
Estimated Calories: 395

Ingredients

For the Ham Loaf

  • cooking spray
  • 1 pound ham, cut into large pieces (about 1 inch)
  • ½ pound ground pork
  • ½ cup seasoned panko breadcrumbs
  • ½ cup milk
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon dried parsley
  • salt, to taste (see Notes below)
  • ½ teaspoon black pepper, or to taste

For the Glaze

  • 2 tablespoons dark brown sugar, or light brown sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • pinch ground cloves, about 1/16 of a teaspoon

Special Equipment

  • food processor (for finely chopping the ham; see Notes below)
  • meat thermometer (the best way to ensure that your ham loaf is completely cooked through)

Instructions

  • Preheat the oven to 350°F.
  • Line a baking sheet with aluminum foil and spray the foil with cooking spray (I use a quarter sheet pan).
  • Place the cubed ham in the food processor and pulse in short bursts until it is very finely chopped and somewhat similar to loose ground meat (but don't take it too far; it should be fluffy, not smooth and pasty).
  • Place the finely chopped ham, ground pork, panko breadcrumbs, milk, egg, garlic powder, onion powder, dried parsley, salt (if using) and pepper in a large bowl.
  • Gently mix the ingredients together just until they are well combined (I use my clean hands for this step; you can use a fork or spoon instead).
  • Transfer the meat mixture to the prepared baking sheet and gently form into a loaf (I make mine about 7 inches long by 4 inches wide by 2 inches tall).
  • Bake for 30 minutes.
  • Meanwhile, make the glaze by mixing together the dark brown sugar, dijon mustard, apple cider vinegar, and ground cloves in a small bowl until well combined.
  • Remove the loaf from the oven and evenly brush half of the glaze all over the top and sides.
  • Return the loaf to the oven and bake for an additional 10 minutes.
  • Remove the loaf from the oven and evenly brush the remaining glaze all over the top and sides.
  • Return the loaf to the oven and bake for an additional 10 to 20 minutes or until the internal temperature reaches 160°F (avoid overcooking, as this can make your ham loaf dry and tough).
  • Remove the loaf from the oven and let it rest for 10 to 15 minutes before slicing (this is important; if you slice it too soon, it may fall apart).
  • Carefully transfer the loaf to a serving platter, slice and enjoy!

Notes

  • Lining the pan with foil is for easy cleanup and is optional. If you prefer not to line the pan, just spray the pan directly with cooking spray.
  • You can use leftover ham or get a pre-cooked small ham or ham steak (or, if you’re able to get pre-ground ham, you can use that and omit the step of chopping the ham).
  • If you don’t have a food processor to chop the ham, you can chop the ham as finely as you can with a knife. Or, you can use a meat grinder if you have one.
  • The amount of salt you add will depend on how salty your ham is (the panko will likely have some salt as well). You shouldn’t need much, or you can even omit it if you feel it is not needed.
  • When mixing and shaping, don’t overmix or compact the meat too much, as this can result in a dense and tough ham loaf. 
  • Estimated calories shown are based on 4 servings. For 6 smaller servings, estimated calories would be 263 per serving.
  • Please refer to the post for additional tips, substitutions and variations, serving suggestions, and info on storing leftovers, reheating and freezing.  
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