Amish Ham Loaf Recipe (2024)

FAQs

What is ham loaf mix made of? ›

Ham loaf or hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries.

Reheat it in a 250° oven for about 30 minutes, until the internal loaf temperature reaches 165°. Another option is to freeze the ham loaf unbaked, pressed into a foil loaf pan and sealed well. Allow it to thaw completely in the fridge before baking.

COOKING INSTRUCTIONS:

Make a glaze using 6 tbsp brown sugar, 1 tbsp vinegar and 1 tbsp mustard. Twenty to thirty minutes before the ham loaf is finished baking, spoon the glaze over top the loaf before returning to oven. Cook to an internal temperature of 165⁰ F, as measured by a meat thermometer.

Think meatloaf, only made with ham, and ground pork instead of the classic mix of ground beef, pork and veal. Ham loaf is thought to have originated with the Pennsylvania Dutch, the German-speaking immigrants who settled in and around Lancaster County in the 18th and 19th centuries.

Properly mixing a meatloaf prior to forming not only assures an evenness of flavor, but it also facilitates the linking of myosin in the meat, creating more of the protein network that will help to hold the slices together. However, overmixing can cause meatloaf to become springy, rubbery, and too dense.

The Pennsylvania Dutch may have the rightful claim to ham loaf. Visit Lancaster County, Pa., and the savory loaf is everywhere, along with its sibling, the ham ball.

The neighboring town of Smithfield, Virginia, known as the “ham capital of the world” and “Hamtown,” is one of the biggest hubs for ham production. Smithfield is also home to Smithfield Foods, a world-famous name in the food industry.

The modern word "ham" is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant "crooked". It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

The issue is with the texture: freezing creates ice crystals that rupture cells. That's why when you thaw meat there's liquid in the package that wasn't there before. Refreezing just compounds the issue, so your ham will be dryer after a second freeze.

Why is sliced ham not suitable for freezing? ›

Freezing ham, is it a good idea? Freezing ham before or after cooking often causes changes in flavour and texture. Any ham, frozen and then defrosted, might look and feel spongy and may taste saltier. It may not be ideal for company and would be better used in cooked dishes, such as soups, pizza or casseroles.

If the ham is unopened, you can freeze it in its original packaging. When freezing leftover ham (whole or sliced), here are some tips to follow: Make sure the ham is cooled and dry (to prevent ice crystals). Wrap in plastic wrap or a freezer bag and then tightly cover with foil.

“Preheat oven to 350⁰ F. Remove ham loaf from plastic packaging [but keep it in the tin foil pan], and place on a foil-lined baking sheet. Bake for 1-1.5 hours depending on whether the ham loaf was thawed before baking or frozen. Make a glaze using 6 tbsp brown sugar, 1 tbsp vinegar and 1 tbsp mustard.

If reheating is desired, hams that were packaged in processing plants under USDA inspection must be heated to 140°F as measured with a food thermometer. Leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant, must be heated to 165°F.

For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F (73.9 °C). Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

Glaze Packet Ingredients: Sugar, Gelatin, Fructose, Honey Powder (Honey, High Fructose Corn Syrup, Wheat Starch, Corn Syrup, Soy Flour, Soy Lecithin), Paprika, Dextrose, Natural Flavors, Spices.

Ingredients. Pork Stomachs, Pork Skins, Water, Salt And Flavorings.

In addition to ground pork, the classic meatloaf includes crushed garlic and dried marjoram, breadcrumbs, and cold milk. Eggs are added for perfect consistency and texture.

Ham balls are like meatballs but with a different mixture of ground meats: ground ham, ground beef, and ground pork. The main meat is ground ham. Since ham is a cured cut of pork with a smoky quality, it contains a different flavor than ground pork alone.