There you have it: a ham loaf recipe that tastes just like the one your grandmother used to make. Ground ham and pork work great together to make a juicy, sweet, and tender ham loaf with the perfect glaze on top!
For many home cooks, ham loaf is a beloved classic. At its best, it boasts a moist, tender interior infused with smoky ham flavor. A sweet, sticky glaze provides the crowning touch. However, improperly timed ham loaf can end up tough, dry, and lacking flavor.
Mastering the timing and temperature when baking ham loaf is the key to getting optimal texture and taste every time Follow this guide for expert tips to bake the perfect ham loaf
Choosing the Right Ham
The specific ham you select impacts cooking time, Consider
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Precooked vs. Uncooked – Precooked hams require less time to reach safe temperature. Uncooked hams take longer.
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Chopped vs. Sliced – Finely chopped ham blends into the loaf faster than slices or chunks.
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Smoked vs. Unsmoked – Smoked ham imparts more robust flavor, allowing slightly less bake time.
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Bone-in vs. Boneless – Bone-in ham retains more moisture during baking. Opt for boneless for quicker cook time.
Mixing the Meat Loaf
A proper binder ensures the loaf holds together and bakes up moist:
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Breadcrumbs – About 1 cup of fine dry breadcrumbs per 2 pounds of meat is ideal. Panko-style provides more texture.
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Eggs and Milk – 1-2 eggs and 1/4 to 1/2 cup milk make a cohesive binder.
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Onions or Garlic – Finely chopped alliums add moisture and flavor. Use up to 1/2 cup.
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Seasonings – Salt, pepper, mustard powder, Worcestershire sauce, hot sauce, herbs, etc. customize taste.
Getting the Oven Ready
You’ll need to preheat your oven properly to bake ham loaf:
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Set oven to 350°F – This moderate temperature prevents exterior over-browning before the interior cooks through.
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Lightly grease a loaf pan – For optimal browning and easy release, use an inch-deep, standard (9″x5″) loaf pan.
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Line pan with foil (optional) – Added insurance against sticking. Extend foil over pan edges for easy lifting.
Judging Readiness
Check these signs during baking to know when ham loaf is done:
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Internal temperature of 160°F – Insert an instant-read thermometer into the center to guarantee safety and doneness.
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Firm, springy texture – Gently press the center to feel meat pull back when set. Poking a toothpick into the center should show no pink juices.
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Total cook time of 60-75 minutes – For a 2 pound meatloaf, bake for at least 1 hour. Up to 1 1/4 hours for a very large ham loaf.
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Browned, set edges – The sides and top will be browned and will pull slightly away from the pan when fully cooked.
Add the Glaze
A sweet glaze makes ham loaf irresistible.
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Apply glaze during the last 20-30 minutes so it sets but doesn’t burn.
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Whisk simple ingredients like brown sugar, maple syrup, honey, mustard, vinegar, juice or preserves.
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Brush glaze over top and sides periodically for even coverage.
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If loaf browns too quickly, loosely tent foil over it when glazing.
Resting and Slicing
Letting the loaf rest makes it easier to slice neatly:
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Allow 15-20 minutes of resting time after removing ham loaf from oven.
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The carryover cooking will finish setting the center completely.
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Chilling overnight firms it up for thinner, cleaner slices. Bring back to room temp before serving.
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Use an electric knife or serrated blade for smoother cuts.
Storage and Leftovers
Ham loaf keeps well refrigerated or frozen:
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Store airtight in fridge up to 4 days.
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Wrap tightly in foil or plastic and freeze for 2-3 months. Thaw in fridge before reheating.
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Leftover slices make excellent sandwiches, additions to salads, omelets or breakfast hashes.
With the right timing and temperature, you’ll achieve tender, sliced ham loaf your whole family will request again and again. Now that you have the tricks, bake up a batch and enjoy!
How To Make Ham Loaf
While a ham loaf takes a while to bake, the actual preparation is pretty quick.
To grind ham to the best consistency, pulse just a few times in the food processor. You want small crumbles but you don’t want it to begin to get pasty. You can use a meat grinder’s coarse setting, or you can just cut the cooked ham into as small of pieces as you can with a knife and a cutting board.
- After cooking the onions, mix them with the rest of the loaf ingredients (see recipe below).
- Form into a loaf and bake.
- Top with glaze in the final 20 minutes.
How Long To Cook Ham Loaf
A ham loaf should take approximately an hour, this can vary a bit. Ensure the loaf reaches an internal temperature of 160°F using a meat thermometer.
If you want to cook the loaf faster, cut it into two smaller loaves or even cupcakes and bake them like meatloaf cupcakes. Or try making ham loaf balls, similar to meatballs, for an easy appetizer idea!.
Mic’s Kitchen – Old Fashioned Ham Loaf
How long does it take to bake a ham Loaf?
Form into a loaf and bake. Top with glaze in the final 20 minutes. A ham loaf should take approximately an hour, this can vary a bit. Ensure the loaf reaches an internal temperature of 160°F using a meat thermometer. For a shorter cook time, separating the loaf into two smaller loaves or even into cupcakes and bake like meatloaf cupcakes.
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
Can you cook Ham Loaf in the oven?
When purchasing ham loaf, look for a blend of lean and fatty cuts for a moist and flavorful result. Alternatively, if making ham loaf at home, consider using a combination of ground ham and other meats such as pork or beef to add depth of flavor. Before you can cook ham loaf in the oven, it’s crucial to properly prepare the ingredients.
How long do you cook a frozen ham Loaf?
Once the ham loaf is properly thawed, preheat your oven to 350°F (175°C). The average cooking time for a frozen ham loaf is approximately one hour. However, it is essential to check the internal temperature of the loaf before considering it fully cooked. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer.