Ingredients:

  • 1 pound (450 g) cooked Ham, cubed and fully trimmed
  • 1 pound (450 g) ground Pork, medium fat content
  • 1 large Egg, lightly beaten
  • 1/2 cup (120 ml) whole Milk
  • 1/2 cup (60 g) dried Bread Crumbs or Panko
  • 1/2 cup (80 g) Yellow Onion, finely grated or minced
  • 1 tablespoon (15 ml) Prepared Yellow Mustard (for the loaf)
  • 1 teaspoon (5 ml) Dried Thyme
  • 1/2 teaspoon (2.5 ml) Freshly Ground Black Pepper
  • 1/2 cup (110 g) light Brown Sugar, packed (for the glaze)
  • 3 tablespoons (45 ml) Apple Cider Vinegar
  • 1 tablespoon (15 ml) Prepared Yellow Mustard (for the glaze)
  • 1 tablespoon (15 ml) Water or reserved ham cooking liquid

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a standard 9x5 inch (23x13 cm) loaf pan.
  2. If using cubed ham, pulse it in a food processor until finely ground but not pasty (about 45-60 seconds). Transfer the ground ham to a large mixing bowl.
  3. In a small bowl, combine the milk and bread crumbs. Let stand for 5 minutes until the crumbs absorb the liquid.
  4. Add the ground pork, soaked bread mixture, beaten egg, grated onion, the mustard for the loaf (1 tbsp), dried thyme, and black pepper to the ground ham mixture.
  5. Using your hands, gently mix the ingredients thoroughly until just combined. Be careful not to overmix, as this can make the resulting loaf tough.
  6. Press the meat mixture evenly into the prepared loaf pan.
  7. Place the loaf pan in the preheated oven and bake for 45 minutes.
  8. While the loaf bakes, prepare the glaze: combine the brown sugar, apple cider vinegar, the mustard for the glaze (1 tbsp), and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved and the glaze thickens slightly (about 3 minutes). Remove from heat.
  9. After the initial 45 minutes, remove the loaf from the oven. Carefully brush or spoon about two-thirds (2/3) of the prepared glaze evenly over the top of the loaf.
  10. Return the glazed loaf to the oven for an additional 25–30 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  11. Remove the loaf from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute for a tender slice.
  12. Carefully drain off any excess fat from the pan. Invert the loaf onto a serving platter and brush with the remaining glaze before slicing and serving.