Go Back
Ham Loaf Ingredients With Martin's Potato Rolls

Pennsylvania Dutch Ham Loaf

Ham Loaf is meat loaf's interesting and unique cousin.  It is a great option when you have an abundance of left over ham or you find an amazing ham on sale.  It is hearty comfort food.  I prefer to make a large batch and freeze convenient sized portions, about one pound for 2 people.  This recipe is for 8 pounds of Ham Loaf mix!
Course Main Course
Cuisine American
Keyword Ham Loaf
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8 pounds
Author Joe


  • 3 pounds John F. Martin Smoked Ham Bone out
  • 2 pounds S. Clyde Weaver Smoked Ham Hock Bone In
  • 1.5 pounds Fresh Pork Boneless Uncured Chops, Loin, or Roast will be fine
  • 1 pound John F. Martin Bacon
  • 1 cup Condensed Milk
  • 4 Rolls Martin's Famous Potato Rolls
  • 3 Eggs
  • 2 Tbsp Yellow Mustard
  • 2 Tbsp Minced Dried Onion
  • 1 Tbsp Mustard Powder
  • .25 cups Apple Cider Vinegar


  • Cut the ham into chunks that will fit your meat grinder.
    John F. Martin Ham Cut Into Chunks
  • Remove the ham from the ham hock.  The easiest way I have found to do this is with your hands!
    S. Clyde Weaver Smoked Ham Hock Off The Bone
  • The third meat included in the recipe is bacon.  I slice the entire slab of bacon into 1 inch squares.  Basically cut it to a size that will fit your meat grinder.
    Bacon Cut Into Chunks
  • The last meat you need to prep is the fresh pork.  Again, cut this into chunks that will fit the meat grinder.  Once all of your meat is prepped, place the entire batch of 4 meats into the freezer.  Leave it there as you prep the rest of your ingredients prior to grinding.  About an hour will do.
    Semi Frozen Meat Grinds Better
  • With the meat chilling, let's start the rest of the ham loaf mix.  Break your bread into small pieces, add the dry spices, mustard, and the condensed milk.  Mix thoroughly until the bread starts to break down.
    Martin's Potato Rolls Pulled Into Small Pieces
  • Please note, I don't add the eggs and vinegar until I am done grinding the meat.  This gives your bread mixture time to combine and it allows the mix to form the texture you are looking for.  Place this mix, as is, in the refrigerator to chill while you grind the meat.
    Eggs and Vinegar In Ham Loaf
  • Prep your meat grinder.  For ambitious recipes like meat loaves and salads, having a meat grinder in the kitchen is a must.
    vintage Moulinex French electric meat grinder
  • Start adding your semi-frozen meat to the meat grinder. Alternate varieties for a thoroughly mixed blend. Don't worry about being too precise as you will be mixing the blend later. 
    Ground Ham, Bacon, Ham Hock, and Pork
  • Once your meat is ground, place it in the refrigerator and finish the rest of the ingredients.  Blend in your eggs and vinegar to the bread and condensed milk mixture.  The texture should evolve a bit and all ingredients should be thoroughly blended.
    Eggs and Vinegar
  • Now comes the fun part!  It's time to get a little messy.  Pour your bread and egg mixture over your ground meat.  I use one hand to pour a bit while mixing with the other.  Once all of the mix is combined, dig in with both hands, trying to thoroughly blend the two mixtures.  This is actually quite important when trying to achieve the correct texture.
    Ham Loaf Mix
  • Well, this is a bit embarrassing.  I don't have a picture of me adding the ham loaf into storage containers to freeze.  Well, let's use our imagination!  I simply use one quart plastic bags to portion and freeze individual servings.  They tend to be about 1 pound for 2 people.  I have also used aluminum loaf pans.  You can portion your sizes in quantities you see fit.  I always freeze some though.  I can't envision going through all this trouble for just one meal!
  • Baking a frozen portion of ham loaf is easy.  Simply remove the plastic bag, place on a foil lined baking sheet, and bake at 350 degrees for about an hour when frozen.  Be sure the internal temperature reaches 165 degrees.  I use a meat thermometer.
  • Forgive me, but I have never baked any fresh ham loaf!  The benefit of baking the frozen loaf is that you can cook it free standing and it will maintain its shape.  Also, the entire outside will become golden brown delicious (GBD!)  I would envision putting a portion of the fresh mix into a loaf pan.  My guess is that you would need to cook it for less time.  Use the thermometer as a guide.
  • When cooked fully, slice the loaf and serve with your favorite sides.  I prefer scalloped potatoes and Brussles sprouts.
    Pennsylvania Dutch Ham Loaf