Amish Ham Loaf with Pineapple Mustard Glaze

Name: Amish Ham Loaf With Pineapple Mustard Glaze
Prep time: 25 min
Cook time: 85 min
Total time: 2 h
Yield: 8 servings
Cuisine: International
Ingredients: 1 1/2 pounds (680 g) finely ground fully cooked ham; 1 pound (454 g) ground pork, preferably about 80–85% lean; 1 cup (85 g) finely crushed saltine crackers, approximately 28 crackers; 3/4 cup (180 ml) whole milk; 2 large eggs, lightly beaten; 1/2 cup (80 g) finely diced yellow onion; 1/2 teaspoon ground black pepper; 1 teaspoon neutral oil, for greasing the baking dish; 1 can (8 ounces/227 g) crushed pineapple in juice, undrained; 1/2 cup (100 g) packed light brown sugar; 3 tablespoons (45 ml) prepared yellow mustard; 1 tablespoon (15 ml) apple cider vinegar; 1 tablespoon chopped fresh parsley, optional; Mashed potatoes and cooked green beans, optional accompaniments

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 85 minutes, including simmering the glaze
Total Time: 2 hours, including a 10-minute rest

Quick Ingredients

Ham loaf: 1 1/2 pounds finely ground fully cooked ham, 1 pound ground pork, 1 cup finely crushed saltine crackers, 2 large eggs, 3/4 cup whole milk, 1/2 cup finely diced yellow onion, and 1/2 teaspoon ground black pepper.
Pineapple mustard glaze: 1 can (8 ounces) crushed pineapple in juice, undrained; 1/2 cup packed light brown sugar; 3 tablespoons prepared yellow mustard; and 1 tablespoon apple cider vinegar.
For the baking dish: 1 teaspoon neutral oil.
Optional garnish: 1 tablespoon chopped fresh parsley.

Do This

1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish with the oil.
2. Soak the cracker crumbs in the milk for 5 minutes, then stir in the eggs, onion, and pepper.
3. Gently mix in the ham and pork. Shape into a compact loaf approximately 10 inches long, 5 inches wide, and 3 inches high.
4. Combine the glaze ingredients in a saucepan and simmer for 5 minutes, stirring frequently. Spoon half over the loaf.
5. Bake uncovered for 50 minutes. Spoon the remaining glaze over the top and bake for another 30 minutes, or until the center reaches 160°F (71°C).
6. Rest for 10 minutes, then cut into 8 thick slices. Spoon the pineapple glaze from the baking dish over each serving and garnish with parsley, if desired.

Why You’ll Love This Recipe

Tender, not crumbly: Milk-soaked cracker crumbs and eggs help the loaf stay moist while holding together in neat slices.
A sweet-savory balance: Smoky ham, mild pork, tangy mustard, and juicy pineapple make every bite satisfying.
A glossy, caramelized finish: Two additions of glaze build a beautiful coating without letting the topping dry out.
Family-dinner friendly: This Amish-inspired comfort food pairs beautifully with mashed potatoes, green beans, or buttered cabbage.

Grocery List

Produce: 1 small yellow onion; fresh parsley, optional.
Meat: 1 1/2 pounds fully cooked ham for grinding and 1 pound ground pork.
Dairy: Whole milk and 2 large eggs.
Pantry: Saltine crackers, 1 can (8 ounces) crushed pineapple in juice, light brown sugar, prepared yellow mustard, apple cider vinegar, ground black pepper, and neutral oil.

Full Ingredients

For the Ham Loaf

1 1/2 pounds (680 g) finely ground fully cooked ham
1 pound (454 g) ground pork, preferably about 80–85% lean
1 cup (85 g) finely crushed saltine crackers, approximately 28 crackers
3/4 cup (180 ml) whole milk
2 large eggs, lightly beaten
1/2 cup (80 g) finely diced yellow onion
1/2 teaspoon ground black pepper
1 teaspoon neutral oil, for greasing the baking dish

Breadcrumb option: Replace the saltine crumbs with 1 cup (110 g) plain dried breadcrumbs. Avoid seasoned breadcrumbs, which can overpower the ham and glaze. No added salt is needed with most ham and saltine crackers.

For the Pineapple Mustard Glaze

1 can (8 ounces/227 g) crushed pineapple in juice, undrained
1/2 cup (100 g) packed light brown sugar
3 tablespoons (45 ml) prepared yellow mustard
1 tablespoon (15 ml) apple cider vinegar

For Serving

1 tablespoon chopped fresh parsley, optional
Mashed potatoes and cooked green beans, optional accompaniments

Amish Ham Loaf with Pineapple Mustard Glaze – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven, baking dish, and ham

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-by-13-inch baking dish with 1 teaspoon neutral oil. The extra space around the loaf allows the glaze to collect and gently caramelize.

If your ham is not already ground, trim away any tough rind and cut the cold, fully cooked ham into 1-inch cubes. Pulse it in a food processor in small batches until finely ground but not pasty. Measure out 1 1/2 pounds after trimming. You can also ask your butcher to grind the ham.

Step 2: Soak the crumbs and mix the binder

In a large bowl, combine the crushed saltine crackers and milk. Let stand for 5 minutes so the crumbs soften and absorb the milk. Stir in the beaten eggs, finely diced onion, and black pepper until evenly combined.

This softened crumb mixture helps retain moisture and gives the finished loaf enough structure to slice cleanly.

Step 3: Gently mix and shape the loaf

Add the ground ham and ground pork to the bowl. Mix with clean hands or a sturdy spoon just until everything is evenly distributed. Avoid squeezing or kneading the mixture excessively, which can make the loaf dense.

Transfer the mixture to the prepared baking dish. Shape it into a compact, rounded loaf approximately 10 inches long, 5 inches wide, and 3 inches high. Smooth the surface and close any deep cracks, but do not pack it down firmly.

Step 4: Simmer the pineapple mustard glaze

Combine the undrained crushed pineapple, brown sugar, yellow mustard, and apple cider vinegar in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

The sugar should dissolve and the glaze should become slightly thicker, while still being easy to spoon. Remove from the heat. Spoon half of the glaze over the top and sides of the loaf, keeping most of the pineapple pieces on top. Reserve the remaining half in the saucepan.

Step 5: Bake and add the remaining glaze

Bake the loaf uncovered for 50 minutes. Carefully remove the baking dish from the oven and spoon the reserved glaze over the loaf. Return it to the oven and bake for 30 more minutes.

Check the center with an instant-read thermometer. Because the loaf contains raw ground pork, it must reach 160°F (71°C). The expected baking time is 80 minutes, but loaf shape and oven performance can affect timing. If necessary, continue baking in 5-minute increments until it reaches the safe temperature. If the glaze darkens too quickly, loosely tent the loaf with foil.

Step 6: Rest, slice, and serve

Remove the loaf from the oven and let it rest in the baking dish for 10 minutes. This short rest helps the juices settle and makes the slices easier to lift without breaking.

Using a sharp knife and a wide spatula, cut and serve 8 thick slices. Spoon the hot pineapple glaze from the baking dish over the slices, avoiding any excess rendered fat around the edges. Add the optional chopped parsley and serve with mashed potatoes and green beans.

Pro Tips

Start with cold, finely ground ham: A fine, crumbly grind blends evenly with the pork. Large ham chunks can make the loaf harder to slice.
Dice the onion small: Pieces about 1/8 inch across soften more evenly and distribute flavor throughout the loaf.
Keep the pineapple juice: It supplies the moisture needed for a spoonable glaze. Pineapple packed in syrup will make the topping noticeably sweeter.
Use temperature, not color, to judge doneness: Cured ham can keep the interior pink even when the pork is fully cooked. Insert the thermometer into the thickest part, without touching the baking dish.
Do not skip the rest: Cutting straight from the oven releases more moisture and can cause the hot slices to crumble.

Variations

Dijon pineapple glaze: Replace the 3 tablespoons yellow mustard with 3 tablespoons Dijon mustard for a sharper, slightly more savory finish.
A little less sweet: Reduce the brown sugar to 1/3 cup (67 g), keeping all the other glaze ingredients unchanged.
Gently spicy: Stir 1/4 teaspoon crushed red pepper flakes into the glaze before simmering.

Storage & Make-Ahead

Refrigerate: Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Store for 3–4 days.

Freeze: Freeze cooled slices with a little glaze in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator.

Reheat: Place thawed slices in a small baking dish with 1 tablespoon water per serving and any leftover glaze. Cover with foil and heat at 325°F (165°C) for approximately 20–25 minutes, or until the center reaches 165°F (74°C).

Prepare ahead: Mix and shape the uncooked loaf up to 24 hours ahead, cover tightly, and refrigerate. Make the glaze separately and refrigerate it in a covered container. If using a glass or ceramic baking dish, follow the manufacturer’s guidance about moving it from the refrigerator into a hot oven. A refrigerator-cold loaf may need an additional 10–15 minutes of baking; always confirm a center temperature of 160°F (71°C).

Nutrition (per serving)

Estimated for one-eighth of the loaf and glaze, using saltine crackers and whole milk. Optional garnish and side dishes are not included. Values vary with the ham, pork, and crackers used.