Amish Ham Loaf

On the journey from baked ham to hambone soup, ham loaf has always been one of my favorite stops. Sometimes I make it with nothing except ground cooked ham but this Amish recipe, adapted from one I found online, is especially good. If you have leftover ham gravy, mix it right in! Serve with acorn squash or other sweet side dish.


  • 1 pound cooked ham, ground
  • 1 pound ground pork
  •  1 medium onion, finely chopped
  • 2 or 3 cloves garlic, minced
  • 1 egg
  • ⅔ cup oatmeal
  • ½ cup milk
  • 1 Tbsp. brown mustard
  • ¼ cup cider vinegar
  • Pinch ground cloves
  • ½ cup water
  • ¼ cup molasses


Preheat oven to 350° (325° for convection). Line a baking sheet with parchment paper. Mix the meats, eggs, oatmeal,  onion, garlic, milk, mustard, and cloves in a large bowl. Press into a lightly oiled loaf pan, invert the pan onto the baking sheet, and tap until the loaf comes out.

In a small saucepan, boil the vinegar, water, and molasses. Pour just enough of the sauce over the loaf to coat it reserving the rest. Baste the loaf with the remaining sauce from time to time. Bake to an internal temperature of 160°, about 1 hour.


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