Glazed Ham Loaf

Move over, meatloaf – there’s a new loaf in town! This Glazed Ham Loaf combines the smoky richness of ham with the comforting texture of a classic meatloaf, all topped with a sweet-tangy glaze that caramelizes to perfection. It’s the ultimate comfort food upgrade you didn’t know you needed in your life.

What makes this ham loaf truly special is the balance of flavors – savory ground ham mingles with beef for the perfect texture, while the crackers keep everything moist. But the real magic happens when that sticky-sweet glaze hits the heat, creating a lacquered finish that makes each slice irresistibly good. Trust me, this isn’t your average weeknight dinner – it’s a showstopper that’s surprisingly simple to make.

Ingredients

For the Ham Loaf:

• 1 pound Ham Steak, ground
• 1 pound Ground Round or Lean Ground Beef
• 2 eggs, beaten
• 1 cup Whole Milk
• 2 cups Saltine crackers, crushed (about 1 sleeve)

For the Glaze:

• 2 teaspoons Yellow Mustard
• 1/2 cup Cider Vinegar
• 2/3 cup Light Brown Sugar

Steps

1. Preheat the oven to 325°F (163°C). Make sure your oven rack is positioned in the center for even heat distribution.
2. In a large mixing bowl, combine the 1 pound ground ham steak and 1 pound ground beef. Use clean hands to gently mix – this gives you better control than a spoon and prevents overworking the meat.
3. Add the 2 beaten eggs and 1 cup whole milk to the meat mixture. The eggs will help bind everything together while the milk adds moisture.
4. Fold in the 2 cups crushed saltine crackers until just combined. You should still see some texture from the crackers – this indicates you haven’t overmixed, which would make your loaf tough.
5. Form the mixture into a loaf shape and place it in a 9″x13″ baking dish. The larger dish allows air to circulate around the loaf and gives space for the glaze to collect.
6. Using a sharp knife, score the top of the loaf in a diagonal pattern in both directions, creating a diamond pattern. Cut about 1/4 inch deep – this allows the glaze to penetrate the meat.
7. Place the ham loaf in the preheated oven and bake for 1 hour. The loaf should start to firm up but won’t be fully cooked at this stage.
8. While the ham loaf is baking, prepare the glaze. In a small saucepan, combine the 2 teaspoons yellow mustard, 1/2 cup cider vinegar, and 2/3 cup light brown sugar.
9. Heat the glaze mixture over medium-low heat, stirring frequently until the mustard is fully incorporated and the brown sugar has completely dissolved, about 3-5 minutes. You’ll know it’s ready when the mixture is smooth with no sugar granules visible.
10. After the ham loaf has baked for 1 hour, remove it from the oven and pour the prepared glaze evenly over the top and sides. The hot loaf will immediately start to absorb some of the glaze.
11. Return the glazed ham loaf to the oven and continue baking for an additional 1 hour. During the last 30 minutes, baste the loaf with the glaze from the pan every 10 minutes. This creates multiple layers of glaze that will caramelize beautifully.
12. Check for doneness by inserting an instant-read thermometer into the center – it should register 160°F (71°C) when fully cooked. The glaze should be sticky and caramelized, with a deep amber color.
13. Remove from the oven and let the ham loaf rest for 10-15 minutes before transferring to a serving platter. This resting period allows the juices to redistribute throughout the loaf.
14. Slice into 1-inch thick portions and serve warm, spooning any remaining glaze from the baking dish over each slice.

Smart Swaps

• Use ground turkey instead of ground beef for a lighter version (use dark meat turkey for best flavor)
• Substitute gluten-free crackers for regular saltines to make this gluten-free
• Try maple syrup instead of brown sugar in the glaze for a different flavor profile (use 1/2 cup)
• Replace 1/4 cup of the milk with 1/4 cup applesauce for added moisture and subtle sweetness

Make It Diabetes-Friendly

• Replace the 2/3 cup brown sugar with 1/3 cup Swerve Brown Sugar Replacement plus 2 tablespoons real brown sugar (reduces carbs by approximately 12g per serving)
• Use 1/2 cup crushed pork rinds mixed with 1 1/2 cups crushed almond flour crackers instead of saltines (reduces carbs by approximately 15g per serving)
• Serve with a side of steamed non-starchy vegetables to slow glucose absorption
• Keep portions to a 3-4 ounce serving size (about the size of a deck of cards)

Pro Tips

• For the best texture, have your butcher grind the ham steak fresh, or pulse ham chunks in a food processor until finely chopped
• Line your baking dish with foil for easier cleanup – the glaze can get sticky!
• For extra flavor, add 1/4 teaspoon ground cloves to the glaze mixture
• Let the loaf cool for 10 minutes before slicing to prevent it from falling apart
• Leftover ham loaf makes amazing sandwiches – try thin slices on toasted bread with a bit of extra mustard