Ingredients:

  • 1 lb Cured Ham (pre-cooked, smoked, coarsely ground or finely diced)
  • 1 lb Ground Pork (medium fat)
  • 2 Large Eggs (lightly beaten)
  • 1/2 cup Whole Milk
  • 1/2 cup Plain Breadcrumbs (Panko or fresh)
  • 1/4 cup Yellow Onion (finely minced)
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Parsley (chopped)
  • 1/2 tsp Black Pepper (freshly ground)
  • 1/2 cup Dark Brown Sugar (packed)
  • 3 tbsp Apple Cider Vinegar
  • 2 tbsp Yellow Mustard (American Style)
  • 2 tbsp Water

Instructions:

  1. Preheat the oven to 350°F / 175°C. Lightly grease a 9x5 inch loaf pan. If the cured ham is not pre-ground, use a food processor to pulse it until it reaches a coarse ground consistency. Do not over-process into a paste.
  2. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, and black pepper. Stir in the minced onion and fresh parsley. Add the breadcrumbs and let the mixture sit for 5 minutes to absorb the liquid.
  3. Add the ground cured ham and the fresh ground pork to the wet binder mixture. Using your hands or a sturdy spoon, mix gently until just combined. Overmixing will result in a tough loaf. Optional: Test a small spoonful by sautéing, taste, and adjust seasoning if necessary.
  4. Press the ham mixture evenly into the prepared loaf pan. Do not pack too tightly. Place the loaf pan in the preheated oven and bake for 45 minutes without the glaze.
  5. While the loaf bakes, prepare the glaze: Combine the brown sugar, apple cider vinegar, yellow mustard, and water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved (about 2-3 minutes). Remove from heat.
  6. After the initial 45 minutes of baking, remove the loaf from the oven. Brush half of the prepared glaze generously over the top of the loaf. Return the glazed loaf to the oven for an additional 30 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Remove the loaf from the oven and let it rest in the pan for 10 minutes. Slice, drizzle with the remaining glaze (reheated slightly, if needed), and serve immediately.