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

This baked ham loaf brings hearty, savory comfort to any family dinner table. I developed this version after testing countless meatloaf variations, and the combination of ham with ground pork creates a tender, flavorful result every time.

The secret lies in the balance of sweet and savory—a simple glaze ties everything together without overpowering the meat. It’s a foolproof dish that feels special yet fits perfectly into weeknight cooking reality.

By the time it comes out of the oven, you’ll have a golden-brown loaf with a sticky, caramelized glaze that’s as pleasing to the eye as it is to the palate. The texture stays moist and cohesive, making it easy to slice and serve.

Pair it with mashed potatoes or roasted vegetables for a complete meal. Here’s how to make it.

Ingredients for Ham Loaf Recipe with Ground Pork

Hearty comfort ingredients for a tender, flavorful baked loaf everyone loves.

The ham and pork are the stars. Ask your butcher for a ham steak or thick-cut slices to dice yourself (saves money vs. pre-cubed). Ground pork with 80/20 fat ratio keeps the loaf moist—avoid lean blends. Most supermarkets carry both in the meat section. I grab mine from Whole Foods when I’m already there for other staples.

No ham? Substitute diced cooked chicken or turkey (same weight). Out of ground pork? Ground beef works but the flavor shifts slightly. Fresh breadcrumbs can replace dry—use one-third less since they’re denser. For the glaze, swap brown sugar with maple syrup (reduce by half) or honey if you’re okay with a slightly different texture.

The loaf keeps 4-5 days in the fridge and freezes beautifully for 3 months. Slice before freezing for easy portions. Reheat in the oven (covered) to keep the glaze sticky—microwaving makes it soggy (worth the extra minute).

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

This method delivers tender, flavorful results with a sweet-tangy glaze that’s pure comfort.

Step 1: Prepare and Combine the Meat Mixture

Finely dice the 1.5 lb Cooked Ham and the 1 whole Yellow Onion. I use a sharp chef’s knife for clean, even pieces. In a large bowl, combine the diced ham with the 1 lb Ground Pork, 2 whole Large Eggs, 1 cup Breadcrumbs, and 0.25 cup Whole Milk.

The breadcrumbs and milk work together to keep the loaf moist while binding everything. Add the 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Garlic Powder, and 0.5 tsp Dried Thyme to the bowl. Use your hands to mix gently—overworking can make the loaf dense.

Step 2: Shape and Transfer to Baking Pan

Turn the mixture onto a lightly greased or parchment-lined 9×5-inch loaf pan. Shape it into an even loaf, pressing lightly to eliminate air pockets. I run a spatula around the edges to ensure it releases cleanly after baking.

This step is simple but important. A smooth surface ensures the glaze distributes evenly, and an even shape guarantees consistent cooking. Don’t pack it too tightly—that can lead to a tough texture.

Step 3: Prepare and Apply the Glaze

In a small bowl, whisk together the 0.5 cup Ketchup, 0.25 cup Brown Sugar, 1 tbsp Dijon Mustard, and 1 tbsp Worcestershire Sauce until smooth. The brown sugar should dissolve completely, and the mixture will thicken slightly as it sits.

Spread half the glaze evenly over the top and sides of the loaf. Save the rest for later. This first coat helps build a sticky, caramelized crust as it bakes. I use the back of a spoon for a smooth, even layer.

Step 4: Bake to Perfection

Preheat your oven to 350°F and bake the loaf for 50-60 minutes. Check for doneness at 50 minutes—the internal temperature should reach 160°F on an instant-read thermometer.

At the 30-minute mark, carefully brush the remaining glaze over the top. This second application adds shine and deepens the flavor. The loaf is ready when the edges are golden brown and the center feels firm to the touch.

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 settle, making it easier to slice. Transfer to a cutting board and slice into thick pieces.

The glaze will have thickened and adhered to the surface, creating a beautiful sheen. Serve warm with extra glaze on the side if desired. Each bite delivers savory meat with a sweet, tangy finish.

Essential Equipment for ham loaf recipe with ground pork

Loaf Pan Essentials

Invest in a 9×5-inch loaf pan—this is the standard size that ensures even cooking. I prefer USA Pan with its nonstick coating and sturdy construction. Glass pans work too, but metal conducts heat more evenly for that perfect golden crust. 💛

Mixing Bowls

A large stainless steel mixing bowl (at least 3-quart capacity) gives you plenty of room to combine ingredients without spilling. I use one with a pouring spout—it makes transferring the mixture to the pan much cleaner.

Measuring Tools

Accurate measurements matter for texture. Use dry measuring cups for breadcrumbs and liquid measuring cups for milk. A set of measuring spoons ensures your seasonings are precise. I keep a Pyrek set in my drawer for everything.

Instant-Read Thermometer

Don’t guess doneness—use a digital instant-read thermometer. I recommend ThermoWorks ThermaPen for its speed and accuracy. Check the center reaches 160°F to ensure the pork is fully cooked. 🌡️

Basting Brush

A silicone basting brush is perfect for applying glaze evenly. It’s heat-resistant and easy to clean. I use one with a long handle to keep my hands away from the hot loaf while basting.

Look for brushes with removable heads—they’re dishwasher-safe and last longer. This small tool makes a big difference in glaze distribution.

Frequently Asked Questions