Glazed Ham Loaf

"Wow your friends with this succulent ham loaf. The glaze adds just the right touch. Excellent for dinner parties, Easter or special events. Recipe came from a friend who is chef."
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Ready In:
1hr 20mins




  • Have meat ground together for one 2 lb.
  • combination mixture; bring to room temperature.
  • (not included in prep time) Preheat oven to 350 degrees.
  • In large bowl, lightly but thoroughly combine meat and bread crumbs; use your hands if necessary.
  • In medium bowl, beat eggs, add sour cream, onion, lemon juice and spices.
  • Mix well, pour over meat mixture and blend together.
  • Form mixture into loaf and place in well oiled shallow baking dish.
  • Bake uncovered for 1 hour.
  • NOTE: This mixture isn't packed into a loaf pan, it is a free standing long loaf shape.
  • Meanwhile, prepare basting sauce.
  • In a small saucepan, mix all ingredients and bring to a boil.
  • Thicken with some cornstarch mixed with water; as needed.
  • When ham loaf has baked for 45 minutes, remove from oven and drain off grease.
  • Spoon sauce over ham loaf and continue baking another 15 minutes.
  • Baste every few minutes with sauce until done cooking.
  • Let sit for at least 10 minutes before cutting to allow loaf to retain shape.
  • Enjoy!

Questions & Replies

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  1. Everyone in our house loved this recipe. I thought it sliced good (I let it cool for 15 minutes before slicing). The glaze is such a good conbination of sweet and sour. I will make this again. Thanks for posting it!
  2. This was just "okay". I liked the flavor, but it didn't hold together very well at all. If fell apart every time I sliced it. We ate it on sandwiches and that was better. I guess it was more like a ham salad. I don't think I'll be making this again. My hubby is from Lancaster and has had the "real thing". He thought it was good, but not great.
  3. My whole family really did not care for this. We had never had Ham Loaf before so I can't blame the recipe. The kids said "stick with regular meatloaf, please".
  4. I loved it, but the prep time was long for me - the butcher would not grind my ham for me!!! I ended up grinding it up in my blender. It came out finer than I had hoped, but it mixed well with the sausages. No salt needed in this recipe, the ham has plenty. I ran out of glaze and will make more of it tonight when I get home. This ham loaf is a keeper!
  5. Very yummy. I have made ham loaves for a long time, but was in the mood for something different. I had froze some ham from our Easter dinner and decieded to try your recipe. It was delicious. I loved the addition of the spices and the sauce with the cider vinegar was ourstanding. I don't make ham loaves very often but when I do I will be reaching for this recipe. Also, it made tasty sandwiches the next day......Stephanie



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