Mini Ham Loaves

Mini Ham Loaves

Deb 0

"This is a family favorite. My aunt used to make them every Easter. The recipe comes from an old church cookbook. Whenever I order the meat from the meat market, I order ground ham and pork from a local meat market premixed. I order triple the meat required, packaged into three packages, give one to my mother, use one, and freeze one to use later. Serve these with horseradish."

Ingredients 1 h 50 m {{adjustedServings}} servings 549 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 1125 mg
  • 45%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Combine ground ham and pork in a bowl; stir in cracker crumbs, milk, and eggs. Shape mixture into 14 small oval loaves. Place loaves into prepared baking dish.
  3. Mix brown sugar, cider vinegar, water, and dry mustard in a bowl, stirring until brown sugar has dissolved. Pour mixture over ham loaves.
  4. Bake in the preheated oven for 1 hour; flip and bake until juices run clear and an instant-read meat thermometer inserted into the center of a loaf reads 160 degrees F (70 degrees C), about 30 more minutes.
Tips & Tricks
Slow Cooker Ham

This recipe for Easter or Christmas ham takes “no fuss” to the extreme.

Chef John's Mini Christmas Hams

Make these amazing home-cured, mini-size individual hams for Christmas dinner.

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Reviews 4

  1. 4 Ratings

Nic 's Mom

Very good,but I tweaked the recipe. The butcher suggest a ratio of 2:1. Therefore I used 1 1/4 pounds ground pork and 3/4 pounds ham. Also used bread crumbs instead of crackers. Used a generous 1/3 cup measuring cup to make consistent loafs to get 14. Next time would use 1/2 cup. The smaller 1/3 loaves I flip at one hour and tested temp and they were already done. I left in oven so glaze could caramelize on both sided. Then popped under the broiler to brown.


I wanted to use up Christmas ham pieces and have a delicious appetizer for New Year's Eve. I didn't have any ground pork or ground beef but I did have ground elk. My daughter and I rolled them into little cocktail meatballs. I baked them until brown then covered with sauce and finished baking them. THESE ARE DELICIOUS!!!!


This is the recipe my mother always used. It is wonderful! She always glazed it with a brown sugar/yellow mustard glaze and served it with a sour cream/horse raddish sauce. It was an Easter tradition at our house!