Evelyn's Ham-Pineapple Loaf

Angie Robinson


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 vote

5 Min
1 Hr


  • 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(s)
    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.

Printable Recipe Card

About Evelyn's Ham-Pineapple Loaf

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: American
Hashtags: #meatloaf #pimeapple

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