I did not grow up in the midwest or east, so this was a relatively new thing for me a few years back when I went to visit family in Ohio. Apparently it’s a recipe my mom eschewed as well, because we certainly had access to ham here, heh.
Ham loaf is along the lines of meatloaf (which really is a loaf made of meat, any kind, we just tend to associate it with beef) but a little more salty. We were at a reception after a funeral and there were four or five different ham loaves there. Some had barbecue sauce, some had glaze. I wanted to try them all because they were so different to me, but traveling on an urgent trip, eating all kinds of foods in restaurants and airports, well, I just couldn’t do it.
I might try ham loaf at some point. It could be interesting. This recipe has a greater quantity than a standard meatloaf made with about a pound of meat. You could halve or even quarter the portion and still yield a nice meal. I’d venture to guess you would cook at 375 until done, maybe 45 min to an hour. Have you had or made ham loaf? Am I close with my time and temp?
3 lbs ham
3 lbs fresh pork
2 cups cracker crumbs
milk to soften no milk
1 cup horseradish
3 cups catsup