Ingredients:

  • 5 pounds pre-cooked, coarse ground ham
  • 5 pound ground pork (medium fat)
  • 1 cup fresh or Panko breadcrumbs
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/4 cup yellow onion, finely grated
  • 1 teaspoon dried mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 cup packed light brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon water or ham stock

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan.
  2. Make the Panade: In a large mixing bowl, combine the breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs have softened and absorbed the liquid.
  3. Mix Wet Ingredients: Add the beaten egg, grated onion, mustard powder, and pepper to the panade mixture. Stir briefly to combine.
  4. Incorporate Meat: Add the ground ham and ground pork to the bowl. Use clean hands or a spoon to gently mix the ingredients until just combined. Do not overmix, as this will make the loaf tough.
  5. Form the Loaf: Transfer the mixture into the prepared loaf pan, pressing gently to ensure it is evenly distributed.
  6. Make the Glaze: In a small saucepan, combine the brown sugar, cider vinegar, mustard, and water. Heat gently, stirring until the sugar is dissolved and the mixture is smooth and syrupy. Set aside.
  7. Initial Bake: Place the loaf pan in the preheated oven. Bake for 30 minutes.
  8. Apply Glaze: Remove the loaf from the oven. Carefully brush or spoon about two-thirds of the glaze mixture evenly over the top of the loaf.
  9. Finish Baking: Return the glazed loaf to the oven for another 35–40 minutes, or until the internal temperature reaches 160°F (71°C).
  10. Rest and Serve: Remove the loaf from the oven. Apply the remaining glaze and let the loaf rest in the pan for 10 minutes to allow the juices to redistribute. Slice thickly and serve warm.