Amish Ham Loaf Recipe (2024)

FAQs

Why is my ham loaf dry? ›

Because leftover ham is typically on the dry side, ham loaf often isn't as moist as a good meatloaf, so the oats and the ground pork go a long way in adding moisture. I prefer a ratio of more ham to pork, but if you don't have a lot of leftover ham, using equal parts of ham and pork still will produce a fine loaf.

So where did ham loaf come from? Like most Pennsylvania Dutch staples, Amish ham loaf was believed to have originated from what is now Lancaster County. In the late 1800s, it became a popular item amongst butchers as they saw it as a way to repurpose their leftover (and at times, old) ham as mentioned above.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

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.

For example, fats like butter or oil can help keep moisture in, while sugars will help to caramelize on the outside and create a golden crust. These ingredients can also play an essential role in keeping your bread moist when added in smaller quantities.

Cover it in Foil

The foil traps steam and keeps the meat moist. You don't have to wrap the aluminum foil tightly around the ham because you'll want to be able to check on it later. Instead, simply cover the ham with the foil, tucking it under the lip of the roasting pan.

4 oz of ham loaf (Ready to Cook - Spartan) contains 250 Calories. The macronutrient breakdown is 2% carbs, 68% fat, and 30% protein. This is a good source of protein (32% of your Daily Value).

Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan.

Did you know? Ham was invented by our ancestors, the Gauls. It became wildly popular and spread beyond France. They were so skilled in salting, smoking and oiling ham to preserve it that Germanic, Roman, Iberian and other peoples borrowed the recipe and then adapted it to their conditions at home.

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

How to bake a ham by Trisha Yearwood? ›

Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Ham powder is typically made from dehydrated and ground ham. It may also contain additional ingredients such as salt, sugar, spices, and preservatives to enhance the flavor and shelf life.

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

INGREDIENTS: Pork (98%), Mineral Sea Salt, Brown Sugar, Stabilisers (Potassium Triphosphate, Sodium Triphosphate, Tetrapotassium Diphosphate), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite).

Because most hams come with a glaze packet that typically contains added sugars and preservatives, all you have to do is add water and let it cook until thickened (per MyRecipes). However, sometimes the easy route does not yield the most delicious results.