Ham Loaf Recipe With Ground Pork: Old-Fashioned Savory Comfort

This old-fashioned dish brings hearty comfort to any family dinner. I developed this version after testing it with multiple home cooks, ensuring it delivers on taste and tradition.

The combination of ground pork and ham creates a savory base that’s both tender and flavorful. Simple ingredients come together with a sweet glaze that caramelizes beautifully in the oven.

What you get is a moist, slightly sweet loaf with a rich depth that feels like home. It’s the kind of meal that turns a regular weeknight into something special.

Perfect for Sunday suppers or whenever you crave a taste of nostalgia. This recipe stays true to its roots while being easy to prepare.

Ingredients for Ham Loaf Recipe with Ground Pork

Pantry staples and a quick deli stop. Nothing fancy, just hearty comfort in loaf form.

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The pork and ham are non-negotiable here. Ask your butcher to grind the ham if you can’t find it pre-ground—most will do it for free. I get mine at Whole Foods (they carry a great pre-ground ham/pork blend). For the breadcrumbs, panko adds extra moisture retention, but standard works too. Look for ham with good marbling—it’ll keep the loaf from drying out.

No ground ham? Dice thick-cut deli ham finely (about 1/4-inch pieces). Swap brown sugar for white in a pinch, but the molasses notes in brown add depth. Dijon mustard works if you’re out of yellow. For the milk, any variety is fine, but whole adds richness. Skip the vinegar? Lemon juice at half the amount gets you close to that tangy kick.

The loaf tastes even better the next day—great for meal prep. Keeps wrapped in the fridge for 4-5 days or frozen for 2-3 months. Slice before freezing for easy portions (just thaw what you need).

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

This old-fashioned method delivers tender, savory comfort with a sweet-tangy glaze.

Step 1: Prepare the Loaf Mixture

In a large mixing bowl, combine the 1.5 lb ground pork, 1 lb cooked ham, 1 cup breadcrumbs, 2 whole large eggs, and 0.5 cup whole milk. I use my hands for this—it’s the best way to ensure everything is evenly distributed without overworking the mixture.

Add the finely diced yellow onion, 1 tsp garlic powder, 1 tsp dried sage, 1 tsp salt, and 0.5 tsp black pepper. The sage is non-negotiable here—it pairs perfectly with the pork. Mix just until combined, being careful not to compact the mixture too much.

Step 2: Shape and Bake the Loaf

Transfer the mixture to a lightly greased 9×5-inch loaf pan and press it down gently to remove any air pockets. Smooth the top with a spatula so the glaze will spread evenly later. Don’t pack it too tightly—this can make the loaf dense instead of tender.

Bake in a preheated 350°F oven for 45 minutes. You’ll know it’s ready for the glaze when the edges start to pull away slightly from the pan and the center looks set but not fully browned. The internal temperature should reach about 150°F at this stage.

Step 3: Prepare and Apply the Glaze

While the loaf bakes, make the glaze by whisking together the 0.5 cup brown sugar, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce in a small saucepan. Simmer over low heat for 3-4 minutes until slightly thickened and glossy.

After the initial bake, carefully spread the glaze evenly over the top of the loaf. Return it to the oven for another 15-20 minutes, or until the glaze is bubbly and deep golden brown and the internal temperature reaches 160°F. This final bake sets the glaze and ensures the loaf is fully cooked through.

Step 4: 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 and the glaze to set slightly, making it easier to slice cleanly. If you cut too soon, you risk losing some of that beautiful glaze to the cutting board.

Transfer the loaf to a serving platter and slice into 1-inch thick pieces. The texture should be moist and tender with a slightly crisp edge where the glaze has caramelized. Serve warm with the remaining glaze from the pan spooned over the top for extra flavor in every bite.

Perfect Pairings for ham loaf recipe with ground pork

Side Dish Pairings

I love serving this with creamy mashed potatoes—they soak up that sweet glaze beautifully. For a lighter option, roasted Brussels sprouts with a balsamic glaze add a nice contrast. Both are Sunday dinner staples in my home. 💛

Bread Options

Fresh dinner rolls or cornbread make perfect companions. The soft texture pairs wonderfully with the loaf’s savory richness. I often grab Pillsbury rolls from my local grocery store for convenience.

Salad Choices

A crisp green salad with a tangy vinaigrette cuts through the richness. Try mixed greens, cherry tomatoes, and cucumber slices with a simple red wine dressing—it’s refreshing and quick to assemble.

Vegetable Sides

Glazed carrots or buttered green beans complement the sweet-savory profile. I toss my carrots with 2 tbsp brown sugar and 1 tbsp butter for a matching sweet note. Both vegetables are farmers market favorites.

Beverage Pairings

For drinks, I recommend iced tea or lemonade to balance the richness. A light Pinot Grigio works well too if you prefer wine. These options keep the meal feeling comforting yet balanced. 🍷

Frequently Asked Questions