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evelyn's ham-pineapple loaf

(1 rating)
Recipe by
Angie Robinson
Findlay, OH

My Grandma Robinson's best friend gave her this recipe. I was skeptical as a kid, but found I could not get enough of it. It was actually a family favorite. It is great as a leftover-even on a sandwich. The photo shows it granished with pineapple rings, so pretty!

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 1 Hr
method Bake

Ingredients For evelyn's ham-pineapple loaf

  • 1 lb
    fresh ham, ground
  • 1 lb
    ground cured ham
  • 16
    crackers crushed (i use ritz) 1 cup
  • 1/4 c
  • 1/4 c
    brown sugar
  • 1 can
    crushed pineapple, drain -save juice
  • 2
  • 1/4 c
  • 1/2 tsp
  • 4 Tbsp
    dark or light corn syrup
  • 2 Tbsp
    pineapple juice
  • 2 Tbsp
  • 1-2 Tbsp
    apple cider vinegar
  • 1 tsp

How To Make evelyn's ham-pineapple loaf

  • 1
    ***I call ahead to my meat market and have them grind the ham. You may use half ground pork if you like in place of half of the fresh ham.***
  • 2
    Preheat oven to 350
  • 3
    Crumble the ham in a bowl. Lightly beat the eggs and milk in a med. bowl, add the ketchup, syrup and brown sugar. mix well.
  • 4
    Pour the egg mixture over the ham, add drained pineapple and salt, and mix with hands. Careful not to over-mix.
  • 5
    Place in a loaf pan or make a free form loaf on a baking sheet. Spoon off grease twice during baking.
  • 6
    Add the glaze during the last 15 minutes. Bake about an hour or until nicely browned.

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