Preheat your oven to 350°F and spray a 9x13-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.

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.

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.

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.

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.

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.