This sweet ham loaf with pineapple sauce is a great addition to your spring holiday table.
This recipe may come across as a little bizarre. I’m the only person that I know that has ever eaten this besides my family. It is a recipe that has been beloved by a particular family in the OKC area that owns a super popular meat market. We’ve eaten this at many a family get together at my Mimi’s. When I was little, I basically lived for the pineapple sauce (which makes sense, it’s pineapples and sugar…kind of hard to go wrong).
I’ll admit, when I started working with the meat, I didn’t even have any idea what was in it, or if it was raw or not! Ham loaf is a meatloaf, made with a ratio of 3/4 ham and 1/4 ground pork. It is cooked and basted with a sweet glaze, reminiscent of a spiral ham you might usually make for the holidays! My grandma added a pineapple sauce to compound the sweetness, and it really complements the ham.
Pro Tip: Squishing raw meat in your hands when it is cold is a very chilly experience. I wouldn’t recommend going straight from fridge to hands right away…!
Local Spotlight: The ham loaf mix is from Kamp’s Meat Market in Oklahoma City! And I used the last of my local eggs for the week in this as well.
What’s the strangest thing that your family makes? Tell me in the comments!
Ham Loaf with Pineapple Sauce
- Ham Loaf
- 3 1/2 lbs ham loaf mix
- 1 1/2 C. saltine cracker crumbs
- 1 1/2 C. milk
- 3 eggs
- 1/2 t. black pepper
- 1 T. dry mustard
- 1 C. brown sugar
- 1/2 C. water
- 1/2 C. vinegar
- Pineapple Sauce:
- 1/3 C. brown sugar
- 1 T. corn starch
- 8 oz. can crushed pineapple
- 1 T. butter
- ½ t. lemon juice
- Preheat the oven to 325 degrees Fahrenheit.
- Mix meat, cracker crumbs, milk, eggs and black pepper with hands.
- Shape into a loaf in a roasting pan or glass dish.
- Whisk dry mustard, sugar, water and vinegar in a small saucepan. Heat on low until the sugar is dissolved.
- Pour 2/3 of the heated mixture over the loaf.
- Bake for 2 1/2 hrs, uncovered, intermittently basting every half hour or so with the remaining liquid.
- In a small saucepan on low, combine brown sugar, corn starch and pineapple. When it coats a spoon, remove from the heat. Stir in butter and lemon juice. Serve warm.