"This is a family favorite. My aunt used to make them every Easter. The recipe comes from an old church cookbook. Whenever I order the meat from the meat market, I order ground ham and pork from a local meat market premixed. I order triple the meat required, packaged into three packages, give one to my mother, use one, and freeze one to use later. Serve these with horseradish." — Deb
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eggs, lightly beaten
This is the recipe my mother always used. It is wonderful! She always glazed it with a brown sugar/yellow mustard glaze and served it with a sour cream/horse raddish sauce. It was an Easter tradition at our house!
Six mini ham loaves (half recipe) = six delicious portions of meat. With 3 of us eating I just halved the recipe. The one change I made was I brought the glaze to a boil on the stovetop before adding it to the raw meat. I saved part of the glaze to add after the meat was cooked and basted 2-3 times while the meat was cooking. This is a delicious recipe that my family really enjoyed. I served this with ‘Spinach and Sweet Corn Mashed Potatoes’ another AR recipe and a simple salad. I’ve made ham loaves many, many times, but this was the first time I formed them in mini loaves. I liked it better than making 1 large loaf. Thanks, Deb, for sharing your version of Ham Loaf.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Ham Loaves
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 235
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