Ham Loaf

 

Ingredients

1 tsp. olive oil

 1 small (4 oz.) yellow onion, coarsely chopped (about ¾ cup)

 1 lb. smoked or baked ham, cut into ½-in. cubes (about 4 cups)

 1 lb. ground pork

1 large egg, lightly beaten

 2/3 cup dry breadcrumbs

 1/2 cup whole milk

 2 tsp. Dijon mustard ( used honey mustard)

 1 tsp. garlic powder

 1/3 cup pineapple preserves

 1/4 cup packed light brown sugar

3 tablespoons drained sliced pickled jalapeño chiles

 2 1/2 tablespoons apple cider vinegar

Prepare oven and loaf pan:

Preheat oven to 350°F. Line bottom and sides of an 8 1/2- x 4 1/2-inch loaf pan with parchment paper, leaving a 1-inch overhang on all sides; set aside. 

Cook onion:

Heat oil in a small nonstick skillet over medium. Add onion, and cook, stirring occasionally, until tender and light golden brown, about 6 minutes. Remove from heat, and set aside. 

Chop ham:

Pulse ham in a food processor until finely chopped, about 6 (1-second) pulses. 

Make ham loaf mixture:

Gently stir together chopped ham, cooked onion, ground pork, egg, breadcrumbs, milk, mustard, and garlic powder in a large bowl until evenly combined. 

Put ham loaf mixture in pan, and bake:

Pat into an even layer in prepared loaf pan. Bake in preheated oven 45 minutes. 

Make ham loaf glaze

Meanwhile, heat preserves, brown sugar, jalapeño chiles, and vinegar in a small saucepan over medium, stirring occasionally, until sugar is dissolved and mixture is thickened slightly, about 5 minutes. Remove from heat, and set aside at room temperature until ready to use. 

Add glaze to ham loaf:

Spoon 1/2 cup of the preserve mixture over ham loaf; bake until a thermometer inserted into center of loaf registers 165°F, about 25 minutes.

Rest loaf:

Remove from oven, and let rest in loaf pan 20 minutes. Remove ham loaf from loaf pan using excess parchment paper. (Discard parchment paper.)

I made a spiral ham for easter and had lots left over. 

For the glaze I brushed with BBQ sauce. Gabe isn't crazy about pineapple.

It's good, would make it again.