Gene Wenger’s Ham Loaf recipe is a classic comfort food that brings together the rich flavors of ham and savory seasonings in one hearty dish. This recipe has been a family favorite for generations, known for its perfect balance of texture and taste. Whether you’re cooking for a cozy weeknight dinner or a special gathering, this ham loaf never fails to impress.
What makes Gene Wenger’s version stand out is its simple yet flavorful blend of ingredients that create a moist and tender loaf every time. It’s easy to prepare and bakes to a beautiful golden finish, making it as visually appealing as it is delicious. Let’s dive into this timeless recipe and add a new favorite to our meal rotation.
Ingredients
To create the perfect Gene Wenger Ham Loaf, we carefully select ingredients that bring out rich flavors and a moist texture. Below are the essential components separated into the main elements of the loaf and the glaze that gives it that signature finish.
Main Ingredients
Our Ham Loaf combines a harmonious blend of protein, seasonings, and binders that ensure every slice is delicious and tender:
- 1 ½ pounds ground ham (choose high-quality, lean)
- 1 pound ground pork (for balance and moisture)
- 1 cup dry breadcrumbs (adds structure without heaviness)
- 1 medium onion, finely chopped (provides sweetness and aroma)
- 2 large eggs (acts as a binder to hold the loaf)
- ½ cup milk (keeps the mixture moist)
- 2 teaspoons dry mustard (adds subtle tanginess)
- 1 teaspoon black pepper (for gentle heat)
- 1 teaspoon salt (enhances all flavors)
For the Glaze
The glaze is crucial to give the Gene Wenger Ham Loaf its signature glossy, sweet, and tangy finish that caramelizes beautifully while baking:
| Ingredient | Quantity | Notes |
|---|---|---|
| Brown sugar | ½ cup | Packed for richer flavor |
| Prepared mustard | 3 tablespoons | Choose smooth or grainy |
| Ketchup | ¼ cup | Balances sweetness with tang |
| Apple cider vinegar | 1 tablespoon | Adds a subtle acidity |
This glaze will be brushed generously over the loaf before baking to create a sticky, flavorful crust that perfectly complements the savory loaf.
Equipment Needed
To prepare Gene Wenger Ham Loaf perfectly, having the right equipment is crucial. Here is a detailed list of essential tools that will help us achieve the ideal texture and presentation for this savory dish:
- Mixing Bowls: Use medium to large bowls to combine ground meats, breadcrumbs, and seasonings evenly.
- Measuring Cups and Spoons: Accurate measurements of ingredients like dry mustard, black pepper, and milk ensure consistent flavor.
- Sharp Knife and Cutting Board: Required for finely chopping the onion and any fresh ingredients.
- Loaf Pan (9×5 inch): A standard loaf pan shapes the ham loaf and ensures even cooking. Alternatively, a rimmed baking sheet can be used for a more rustic presentation.
- Mixing Spoon or Hands: For thorough combining of the ground ham, pork, and other ingredients. Using hands often yields the best mix without overworking the meat.
- Pastry Brush: Essential for evenly applying the brown sugar mustard glaze over the loaf before and during baking.
- Oven Thermometer (optional): To verify the oven temperature and confirm the internal temperature of the ham loaf reaches a safe 160°F.
- Instant-Read Meat Thermometer: For checking doneness without cutting the loaf and losing juices.
- Cooling Rack: Placing the ham loaf on a rack after baking helps maintain crust texture and cooling consistency.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combining ingredients | Use one large bowl for meat and one for glaze |
| Measuring Cups/Spoons | Accurate ingredient measurements | Essential for dry and liquid components |
| Knife and Cutting Board | Chopping onions | Sharp knife for precise cuts |
| Loaf Pan (9×5 inch) | Baking ham loaf | Use non-stick or grease generously |
| Pastry Brush | Glaze application | Evenly coats the loaf for best caramelization |
| Meat Thermometer | Ensuring safe internal temperature | Aim for 160°F (71°C) internal temperature |
| Cooling Rack | Resting loaf after baking | Prevents sogginess by allowing airflow |
Equipped with these tools, we can confidently tackle Gene Wenger’s Ham Loaf recipe, ensuring every step from mixing to glazing and baking is seamless and yields a deliciously moist, flavorful result.
Make-Ahead Instructions
Preparing the Gene Wenger Ham Loaf in advance not only saves time but also enhances the flavors, allowing the seasonings to meld beautifully. Follow these steps to make your ham loaf ahead without sacrificing quality.
Step 1: Mix and Shape the Loaf
- Combine the ground ham, ground pork, dry breadcrumbs, chopped onion, eggs, milk, dry mustard, black pepper, and salt in a large mixing bowl.
- Mix thoroughly using your hands or a sturdy spoon until evenly blended.
- Shape the mixture into a 9×5 inch loaf form or press it into the prepared loaf pan.
Step 2: Chill Before Glazing and Baking
- Wrap the shaped loaf tightly with plastic wrap or place the loaf pan in a sealed container.
- Refrigerate the loaf for at least 2 hours or up to 24 hours. Chilling helps the loaf maintain its shape and improves the texture.
Step 3: Prepare the Glaze Ahead
- In a small bowl, combine the brown sugar, prepared mustard, ketchup, and apple cider vinegar.
- Mix until smooth and store in an airtight container in the refrigerator.
- This glaze can be made up to 2 days in advance for convenience.
Step 4: Baking after Refrigeration
- Remove the ham loaf from the refrigerator and unwrap it.
- Brush the chilled loaf generously with the prepared glaze before placing it in the oven.
- Bake as instructed, monitoring with a meat thermometer to ensure the internal temperature reaches 160°F.
| Make-Ahead Step | Recommended Timeframe | Benefit |
|---|---|---|
| Chill shaped loaf | 2–24 hours | Enhances flavor, firms loaf shape |
| Prepare glaze in advance | Up to 2 days | Saves time on baking day |
“Making the ham loaf ahead is a game changer. The extra resting time boosts flavor depth and gives us a perfectly shaped loaf to glaze and bake.“
By adhering to these make-ahead instructions, we ensure that our Gene Wenger Ham Loaf maintains its moist, flavorful, and appealing qualities, even when prepared a day in advance.
Directions
Follow these precise steps to prepare Gene Wenger Ham Loaf perfectly every time. We’ll guide you through mixing, shaping, glazing, and baking to achieve the ideal moist and flavorful loaf.
Preparing the Ham Loaf Mixture
- In a large mixing bowl, combine 1 ½ pounds of ground ham and 1 pound of ground pork.
- Add 1 cup of dry breadcrumbs to absorb moisture and bind the mixture.
- Stir in 1 cup of finely chopped onion for sweetness and texture.
- Crack 2 large eggs into the mix to hold the loaf together.
- Pour in ½ cup of milk to keep the mixture moist.
- Season with 1 teaspoon dry mustard, 1 teaspoon black pepper, and ½ teaspoon salt.
- Use clean hands or a spatula to mix all ingredients thoroughly until evenly combined, but avoid overmixing to maintain a tender texture.
Shaping the Loaf
- Lightly grease a 9×5 inch loaf pan with cooking spray or a thin layer of oil.
- Transfer the ham mixture into the pan.
- Press the mixture down firmly with your hands or a spatula to eliminate air pockets.
- Shape it into an even loaf, ensuring the top is smooth and level.
- For best results, cover the loaf with plastic wrap and chill in the refrigerator for 2 to 24 hours. This step enhances flavor and texture.
Preparing the Glaze
- In a small bowl, combine the ingredients as follows:
| Ingredient | Quantity |
|---|---|
| Brown sugar | ½ cup |
| Prepared mustard | 2 tablespoons |
| Ketchup | ¼ cup |
| Apple cider vinegar | 1 tablespoon |
- Stir vigorously until the glaze is smooth and well blended.
- Set aside while the loaf chills or prepare this just before baking.
Baking the Ham Loaf
- Preheat your oven to 350°F (175°C).
- Remove the ham loaf from the refrigerator and discard the plastic wrap.
- Place the loaf on the oven’s middle rack in the preheated oven.
- Bake uncovered for 45 minutes to begin cooking through.
Adding the Glaze and Final Baking
- After 45 minutes, carefully remove the ham loaf from the oven.
- Use a pastry brush to generously apply the prepared glaze evenly over the top and sides of the loaf.
- Return the loaf to the oven and bake for an additional 30 to 40 minutes.
- Check the internal temperature with a meat thermometer—it should reach 160°F (71°C) for safe consumption.
- Once done, remove from the oven and let the ham loaf rest for 10 minutes before slicing. This allows juices to redistribute, ensuring every slice is juicy and flavorful.
Serving Suggestions
To enjoy our Gene Wenger Ham Loaf at its best, consider pairing it with classic sides and complementary flavors that enhance its savory and slightly sweet profile. Here are some practical ideas for serving this hearty dish:
Classic Side Dishes
- Mashed Potatoes: Creamy and buttery mashed potatoes balance the ham loaf’s rich texture perfectly.
- Steamed Green Beans: Add a fresh crunch with lightly steamed green beans or sauté them with a touch of garlic and olive oil.
- Glazed Carrots: Sweet glazed carrots with a hint of brown sugar and butter echo the glaze on our ham loaf for a harmonious bite.
- Dinner Rolls: Soft, warm rolls provide a satisfying accompaniment to soak up any juicy glaze left on the plate.
Complementary Sauces and Condiments
- Creamy Mustard Sauce: Whip up a simple sauce with Dijon mustard, sour cream, and a squeeze of lemon juice for a tangy boost.
- Apple Chutney: A slightly sweet and tart apple chutney pairs beautifully, amplifying the apple cider vinegar notes in the glaze.
- Honey Glaze Dip: For guests who enjoy sweetness, a honey-mustard dip adds an extra layer of flavor.
Presentation Tips
- Slice the ham loaf evenly about ¾ inch thick to preserve its moist texture.
- Serve with a small spoonful of glaze or sauce on each plate to highlight the loaf’s signature flavor.
- Garnish with chopped parsley or chives to add color and freshness.
| Serving Element | Suggested Preparation | Flavor Profile |
|---|---|---|
| Mashed Potatoes | Creamed with butter and cream | Rich and smooth |
| Steamed Green Beans | Lightly steamed or sautéed with garlic | Fresh and slightly crisp |
| Glazed Carrots | Cooked with butter and brown sugar | Sweet and buttery |
| Dinner Rolls | Warmed before serving | Soft and slightly sweet |
| Creamy Mustard Sauce | Mixed with sour cream and lemon juice | Tangy and smooth |
| Apple Chutney | Homemade or store-bought | Sweet with a tart finish |
| Honey Glaze Dip | Honey blended with mustard | Sweet and tangy |
Serving Occasion Ideas
Our Gene Wenger Ham Loaf works wonderfully for:
- Family dinners where hearty comfort food is key.
- Holiday gatherings, adding rustic charm and warmth to the menu.
- Potlucks and buffets, easily sliced and served at room temperature.
With these ideas in mind, we can elevate our ham loaf into a memorable centerpiece that satisfies every appetite and occasion.
Storage and Leftover Tips
Proper storage is essential to maintain the moistness and flavor of our Gene Wenger Ham Loaf. To keep it fresh and safe for later enjoyment, follow these essential steps:
Cooling Before Storage
Allow the ham loaf to cool completely at room temperature, approximately 1 hour after baking. This step prevents condensation that can make the loaf soggy in storage.
Refrigeration
Wrap the cooled ham loaf tightly in plastic wrap or aluminum foil. Then place it in an airtight container or a resealable bag to avoid exposure to air and other odors in the fridge. Store at or below 40°F (4°C).
- Storage duration in the refrigerator: up to 4 days
Freezing
If we want to keep the ham loaf longer, freezing is a great option.
- Wrap the cooled loaf securely in plastic wrap.
- Cover with a layer of aluminum foil or place in a freezer bag.
- Remove as much air as possible before sealing.
- Storage duration in the freezer: up to 3 months
- To thaw, transfer the loaf to the fridge overnight before reheating.
Reheating Tips
To preserve the juiciness and texture of the ham loaf when reheating, follow these steps:
- Preheat oven to 325°F (163°C)
- Place the loaf in an oven-safe dish
- Cover loosely with foil to retain moisture
- Heat for 20–30 minutes or until warmed through
- Optionally, brush with a little reserved glaze or water to moisten the loaf before reheating
Leftover Serving Ideas
Leftover Gene Wenger Ham Loaf is versatile and delicious when repurposed. Here are some ideas:
- Ham Loaf Sandwich: Layer slices with mustard and pickles on fresh bread.
- Ham and Potato Hash: Cube leftover loaf and sauté with diced potatoes and onions.
- Salad Topper: Chop ham loaf and toss over mixed greens with vinaigrette.
- Breakfast Scramble: Add diced ham loaf to scrambled eggs and cheese.
| Storage Method | Temperature | Maximum Duration |
|---|---|---|
| Refrigerator | 40°F (4°C) or below | 4 days |
| Freezer | 0°F (-18°C) or below | 3 months |
Conclusion
Gene Wenger’s Ham Loaf recipe offers a delicious balance of savory flavors and a sweet tangy glaze that makes every bite memorable. With straightforward ingredients and clear steps, it’s a dish we can confidently prepare for any occasion.
The versatility in serving options and easy storage tips ensure this ham loaf remains a go-to favorite in our kitchen. Whether for a family dinner or a special gathering, this recipe delivers comfort and satisfaction every time. Let’s keep this classic on our menu and enjoy the hearty goodness it brings.
Frequently Asked Questions
What ingredients are needed for Gene Wenger’s Ham Loaf recipe?
You’ll need ground ham, ground pork, dry breadcrumbs, chopped onion, eggs, milk, dry mustard, black pepper, salt, and a glaze made of brown sugar, prepared mustard, ketchup, and apple cider vinegar.
How do I make the glaze for the ham loaf?
Combine brown sugar, prepared mustard, ketchup, and apple cider vinegar until smooth. Brush it over the loaf before baking for a sweet, tangy, and sticky crust.
Can I prepare the ham loaf in advance?
Yes. Mix and shape the loaf, then chill it for 2 to 24 hours. Prepare the glaze ahead as well. This enhances flavor and saves time.
What equipment do I need to make this ham loaf?
Essential tools include mixing bowls, measuring cups and spoons, a sharp knife and cutting board, a 9×5 inch loaf pan, a pastry brush, and a meat thermometer.
At what temperature should I bake the ham loaf?
Bake the loaf until it reaches an internal temperature of 160°F to ensure it’s fully cooked and safe to eat.
How should I store leftover ham loaf?
Cool completely, wrap tightly in plastic wrap or foil, and store in an airtight container. Keep in the fridge up to 4 days or freeze for up to 3 months.
What are good side dishes to serve with ham loaf?
Classic sides like mashed potatoes, steamed green beans, glazed carrots, and dinner rolls pair well. Sauces like creamy mustard or apple chutney enhance the flavor.
How can I reheat leftover ham loaf without drying it out?
Reheat in a preheated oven, covered with foil, at 325°F until warmed through. This preserves moisture and keeps the loaf juicy.
Can leftover ham loaf be used in other recipes?
Yes. Use leftovers for sandwiches, ham and potato hash, salad toppings, or scrambled eggs for flavorful meals.
Why is chilling the loaf before baking recommended?
Chilling firms the loaf for easier handling and helps flavors meld, resulting in a moist, tender, and flavorful finished product.