Glazed Ham Loaf with Pineapple

Here is my favorite pineapple glazed ham loaf recipe, with a hearty mix of ground ham and pork, graham cracker crumbs for binding, and a sweet-tangy glaze made with brown sugar, crushed pineapple, and vinegar.

This ham loaf is my go-to for Sunday dinners and potlucks. The pineapple glaze gives it that perfect balance of sweet and savory that everyone seems to love. Plus, the leftovers make amazing sandwiches the next day!

What Kind of Ground Ham Should I Use?

For this recipe, you’ll want to use precooked ground ham, which you can usually find in the meat section of your grocery store. If you can’t find it pre-ground, you can ask your butcher to grind some cooked ham for you, or you can even do it yourself at home by pulsing chunks of cooked ham in a food processor until it reaches a ground meat consistency. Any type of cooked ham works well here – whether it’s leftover holiday ham, deli ham, or ham steak – just make sure it’s fully cooked before grinding. The key is to avoid using raw ham, since this recipe relies on the flavor and texture of ham that’s already been cooked and cured.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground ham: If you can’t find ground ham at your store, you can grind your own using leftover cooked ham in a food processor. Pulse until it reaches a ground meat consistency – just don’t over-process it into a paste.
• Ground pork: Ground beef or ground turkey can work in place of ground pork, though the flavor will be slightly different. The pork adds moisture and fat, so if using leaner meat, you might want to add a tablespoon of olive oil to the mixture.
• Graham cracker crumbs: Regular breadcrumbs or crushed saltine crackers make good substitutes. You can also use panko, but it won’t absorb moisture quite as well, so reduce the amount to about 1 1/4 cups.
• 2% milk: Any milk you have on hand works – whole milk, skim, or even unsweetened almond milk will do the job.
• White vinegar: Apple cider vinegar is already listed as an option, but rice vinegar works too. The vinegar is important for balancing the sweetness of the glaze, so I wouldn’t skip it.
• Crushed pineapple: Fresh pineapple chopped into small pieces works great – just add about 1/4 cup of pineapple juice or water to replace the canned juice. Pineapple tidbits can also work if you chop them up a bit.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with ham loaf is overmixing the meat mixture, which creates a dense, tough texture instead of a tender loaf – mix just until the ingredients are combined, then stop.

Since ground ham is already cooked and salty, be careful not to add extra salt to your mixture, and make sure your loaf pan isn’t too small or the center won’t cook through properly while the edges dry out.

The glaze can easily burn if you add it too early, so wait until the last 30 minutes of baking to brush it on, and baste it a few times during that period for a nice caramelized finish.

Let the ham loaf rest for at least 10 minutes after removing it from the oven, which helps it hold together when slicing and prevents it from crumbling apart on your plate.

What to Serve With Ham Loaf?

Ham loaf pairs beautifully with classic comfort food sides that balance out its sweet and savory flavors. Creamy mashed potatoes or scalloped potatoes are always a hit, soaking up that delicious pineapple glaze. Green beans, roasted carrots, or a simple coleslaw add a nice fresh crunch to the plate. For a heartier meal, try serving it alongside mac and cheese or sweet potato casserole, which complement the ham’s richness without overwhelming it.

Storage Instructions

Store: Leftover ham loaf keeps really well in the fridge for up to 4 days. Just wrap it tightly in aluminum foil or store it in an airtight container. The pineapple glaze actually makes it taste even better the next day once all those flavors have had time to soak in.

Freeze: You can freeze ham loaf for up to 3 months, either as a whole loaf or in individual slices. Wrap it well in plastic wrap and then in foil, or use freezer-safe containers. I like to slice it before freezing so I can grab just what I need for a quick meal.

Reheat: Warm up slices in the microwave for about 1-2 minutes, or heat the whole loaf covered with foil in a 325°F oven for about 20-25 minutes. You can brush on a little extra glaze before reheating if you want to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 210-230 g
• Fat: 220-250 g
• Carbohydrates: 370-420 g

Ingredients

For the loaf:

• 1/2 tbsp paprika (freshly ground preferred for more flavor)
• 1.5 cups graham cracker crumbs (or panko breadcrumbs as substitute)
• 2.25 lb ground ham
• 2 large eggs (room temperature for better binding)
• 1/2 cup milk
• 2 tbsp yellow mustard
• 0.75 lb ground pork (adds moisture and richness to the loaf)
• 1 medium onion (finely minced, about 1/2-inch pieces)
• 1/2 cup ketchup

For the glaze:

• 1 tsp yellow mustard
• 1.5 cups light brown sugar (packed)
• 8 oz crushed pineapple (with juice for authentic tropical flavor)
• 1/2 cup white vinegar

Step 1: Prepare the Oven and Mise en Place

• 1 medium onion, finely minced
• 2 large eggs
• 9×13-inch baking pan

Preheat your oven to 350°F and spray a 9×13-inch baking pan with cooking spray.

While the oven heats, prepare all your ingredients: finely mince the onion into small, uniform pieces (about 1/2-inch), crack the eggs into a bowl, and measure out all remaining ingredients.

Having everything ready before mixing ensures the meat mixture doesn’t sit around and lose its binding ability.

I like to use room temperature eggs specifically because they blend more smoothly into the mixture and create better texture throughout the loaf.

Step 2: Build and Season the Meat Mixture

• 2.25 lb ground ham
• 0.75 lb ground pork
• 2 large eggs
• 2 tbsp yellow mustard
• 1 tsp yellow mustard
• 1/2 cup ketchup
• 1 medium onion, finely minced
• 1.5 cups graham cracker crumbs
• 1/2 cup milk

In a large mixing bowl, combine the ground ham, ground pork, eggs, both portions of mustard (2 tbsp plus 1 tsp), ketchup, minced onion, graham cracker crumbs, and milk.

Mix gently but thoroughly with your hands until everything is evenly incorporated—avoid overmixing, as this can make the loaf dense and tough.

The combination of ham and pork creates a more interesting texture; the ham provides the main flavor while the pork adds moisture and richness that prevents the loaf from being too dry.

Step 3: Shape and Season the Loaf

• meat mixture from Step 2
• 1/2 tbsp paprika

Transfer the meat mixture from Step 2 to the prepared baking pan and gently shape it into a loaf form, pressing it into a uniform mound roughly in the center of the pan.

Sprinkle the paprika evenly over the top and sides of the loaf.

I prefer freshly ground paprika because it has a brighter, more vibrant flavor than pre-ground varieties, and it adds visual appeal with deeper color.

Place in the preheated 350°F oven.

Step 4: Prepare the Pineapple Glaze

• 1.5 cups light brown sugar
• 1/2 cup white vinegar
• 8 oz crushed pineapple

While the loaf bakes for its initial 20 minutes, prepare the glaze so it’s ready to apply.

In a saucepan, combine the brown sugar, white vinegar, 1 tsp mustard (if you have extra), and the crushed pineapple with its juice.

Bring this mixture to a boil over medium-high heat, stirring occasionally, and let it boil for 1 minute.

The pineapple juice provides authentic tropical flavor and natural acidity that balances the richness of the ham and pork.

Remove from heat and set aside—the glaze will thicken slightly as it cools.

Step 5: Apply Glaze and Finish Baking

• loaf from Step 3
• pineapple glaze from Step 4

After the initial 20 minutes, remove the loaf from the oven and brush generously with the pineapple glaze from Step 4.

Return it to the oven and bake for 70 more minutes, brushing with additional glaze every 20-25 minutes (3-4 times total).

This repeated glazing builds layers of caramelized flavor and creates a gorgeous exterior.

The loaf is finished when a meat thermometer inserted into the thickest part reads 165°F.

Let it rest for 5 minutes before serving to help the juices redistribute and keep slices intact.

Step 6: Serve with Glaze

• finished loaf from Step 5

Transfer the glazed ham loaf to a serving platter or cutting board.

Slice into individual portions and serve warm, drizzling any remaining glaze from the bottom of the pan over the slices.

The combination of the sweet pineapple glaze with the savory ham and pork creates a beautiful balance of flavors.