Easy Glazed Ham Loaf With Mustard

For a different type of meat loaf, try this sweet and savory ham loaf. It is a great way to use up leftovers from a whole Easter or Christmas ham. 

If you put the smoked ham in the food processor, pulse it only briefly, just long enough so it’s ground but not too long and it does not turn into a paste. In this recipe, the quick-cooking oats help bind the meat together, like stale bread does in other recipes, and they also give the ham loaf a nice texture. 

There is intentionally no salt added to the ham loaf because smoked ham has been cured with salt and it’s already salty. 

The loaf is flavored with parsley, onions, and mustard. A tangy brown sugar and vinegar sauce is added just before the ham loaf goes into the oven. Besides adding flavor, the sauce also keeps the top of the meat loaf moist. After baking, you can garnish ham loaf with sliced tomatoes or hard-cooked eggs, or spinach leaves. 

For dinner, serve the ham loaf with baked sweet potatoes, or the traditional American way with mashed potatoes, with steamed vegetables or a salad on the side. 

Sliced ham loaf is also great at room temperature so it lends itself for a buffet. Use leftover slices as a tasty sandwich filling or tuck into a grilled cheese sandwich. Or you can serve them like French country pâté as a plated appetizer with cornichons, and mustard, and fresh baguette.