November 15, 2010
The holidays are approaching, and while we often look for new recipes to serve on the actual holiday, it’s also nice to have new ways to use the leftovers. This is a great way to use leftover cooked ham. I know Thanksgiving is turkey day, but some people might also serve ham. I actually used turkey ham for this recipe.
Ham loaf might not be new to you, but was new for me. I was looking for a way to use up some ham and came across a ham loaf recipe. I then looked up other similar recipes and came up with a combination of things I liked best about each. We really enjoyed this ham loaf and I know I’ll be making it again.
I have seen recipes for larger loaves, but they take longer to cook (up to 2 hours). An hour cooking time is pushing it for me. I put the loaf together in the morning, placed it in the loaf pan, covered it with foil, and refrigerated it until evening. Then while the oven was preheating I made the glaze to go on top.
Most glaze recipes use some vinegar with the water, or even all vinegar. My family does not like vinegar and I was afraid it would ruin the ham loaf for them. Feel free to substitute apple cider vinegar for part of the water in the glaze.
Gluten-Free Ham Loaf
- 1 lb. cooked ham, ground
- 1/2 lb. ground turkey (uncooked)
- 1/2 c. milk or substitute (I used almond milk)
- 1/2 c. instant potato flakes (most are gluten free, check the label)
- 1 egg
- 1/4 tsp. pepper
- 1 tsp. onion powder 1/4 – 1/3 c. chopped onion
- 6 Tb. water
- 1/2 c. brown sugar
- 1 Tb. mustard
Place all the loaf ingredients in the bowl of your stand mixer and mix on low for about a minute of just until all the ingredients are well combined (no lumps of potato flakes). Or put the ingredients in a large bowl and mix by hand.
Press the mixture together and place it in a greased/sprayed 9 x 5 inch loaf pan. Press it into a loaf shape.
Combine the glaze ingredients in a small sauce pan and heat until boiling. Boil a couple of minutes, then pour over the loaf.
Bake the loaf at 375° for about 45 – 55 minutes, basting once or twice.
View Printable Recipe
This post is part of Slightly Indulgent Tuesdays, Tasty Tuesday and Tempt My Tummy Tuesday. All are food carnivals which are not gluten-free, but you may find some naturally gluten-free recipes there as well as inspiration for converting recipes to be gluten free.
I no longer eat meat, but if i did, i think i'd be making this to remember her by. :)
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