As a quite younger lady, I bear in mind my wonderful grandmother (born in 1902) creating ham loaf and I often loved it. I by no means don’t forget seeing a recipe, just remembered standing on a stage-stool at her counter “helping” her make it. I have looked for years for this recipe and I do think right after striving this final night, that I have identified it! Great! There was one more comment about the glaze currently being so watery, effectively it is supposed to be. You dish it in excess of the ham loaf as it is baking and it seeps in. I guess it ought to be labeled as a baste rather of a glaze, but it is terrific. Kudos to you and thank you so a lot for sharing this recipe.
I make this for my household each time I have leftover Baked ham. My family members are not able to get enough of this ham loaf!
There was way too considerably milk in this recipe, it was really soupy soon after including every little thing. I added an further egg, an possibly an further cup of dry breadcrumbs. The vinegar, brown sugar topping was really watery. I threw it out and combined brown sugar, dry mustard and dark brown mustard, which produced a paste, rather than a watery mixture. I also divided the ham/pork mixture and created two meat loaves.