Vintage Ham Loaf
Sweet, salty, tangy…delicious. I was nervous trying this recipe, to be honest. I mean, ham loaf isn’t exactly the most appealing name I kept picturing a giant brick of pressed ham, but it was so so tasty.
It’s basically just meatloaf but made with ham. Which if you think about it is going to be delicious, of course, combining two of the best comfort foods into one wonderful dish. It’s total grandma cooking at its best. And just like meatloaf, it’s super easy to make and a great use of cheap ingredients.
So, if you have some leftover holiday ham, give this uniquely delicious recipe a try. It’s very simple to make. It all starts with ground ham.
If you’ve never used ground ham before, it’s just what it sounds like ham that’s been ground like hamburger. Don’t mistake it for canned ham, the distinct ground texture is vital for this recipe to come out right, and it’s very easy to make your own if you have a meat grinder, but a food processor can work in a pinch. Just make sure you don’t overprocess it.
Combine that with ground pork. I couldn’t find plain ground pork, so I used country sausage and it came out great.
Then eggs and the most surprising ingredient - graham cracker crumbs. This one had me the most intrigued, but actually made sense when I thought about it. The sweet graham crackers pair perfectly with the salty ham, adding a layer of flavor regular breadcrumbs just wouldn’t.
Finish up with milk for moisture and a chopped onion for flavor. Then it’s time to mix things. Fair warning if you get triggered by Meat Loaf mixing look away now because there really is only one way to mix meatloaf and that is with your hands. It is the best way to make sure things get combined without getting over-mixed. So get in there and try to have fun with it.
Once everything is blended together, it’s time to shape the loaves. The recipe gives little to no instructions on how many loaves or what to bake them in, but it looks like two loaves is perfect and I baked one on a flat cookie sheet and another in a loaf pan to see which came out better, so watch to the end for results.
Once the loaves are shaped it’s time to mix the glaze. It’s very simple made with vinegar (I used apple cider vinegar), dry mustard, brown sugar, and water. It’s a very thin glaze, so just moisten the outside of the loaves and don’t worry if it runs off. It’s going to bake for two hours so you’ll have plenty of time to baste. Just toss them in the oven and baste every 30 minutes or so.
Don’t panic if you think they’re getting a little dark on the outside, the glaze will blacken the exterior pretty dramatically, but the interior will stay moist and soft, which makes a delicious combination of caramelized crunchy outside and tender juicy inside. And don’t worry if you don’t use all your glaze I had a little bit left over and it came out great.
I definitely think the loaf pan is the better option, but if all you have is a cookie sheet, I wouldn’t let it stop you. But if you do go the cookie sheet route, I would just knock about 30 minutes off the cooking time or it can get a little over done.
Let it rest for at least 15 minutes, then slice a generous piece of this salty sweet comfort food. It’s absolutely delicious, the tangy glaze, salty ham, aromatic graham crackers, and juicy pork are a delightful combination that tastes like your favorite childhood meal at grandmas house.
I enjoyed mine in a super traditional meatloaf way with mashed potatoes and veggies, but I can’t wait to make a sandwich with the leftovers tomorrow.
I’m so grateful Martha Bennett shared her wonderful recipe in the vintage ‘First Baptist Creations’ community cookbook. It was a treat to make, delicious to enjoy, and I hope it inspires you to cook more old recipes.
KITCHENWARE USED IN THIS RECIPE
KITCHENAID MEAT GRINDER
Good for more than just hamburger!
Other Recipes in this Series
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Vintage Ham Pinwheels
Budget friendly, family friendly, and delicious! Finish off that holiday ham in a super unique and lovely way.
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Vintage Picnic Rice
A great way to cheaply use up leftover ham!
