My grandma used to make delicious ham loaf. She passed away many years ago, but my mom, my sister and I have made the ham loaf recipe on occasion over the years. It just isn’t the same without Grandma making it, but we do our best.
I decided to adapt it to fit with my low carb eating plan. The original recipe calls for 2 cups of crushed saltine crackers in the ham loaves and 1 cup of brown sugar in the glaze.
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To make it low carb, I got rid of the crackers and used a different sweetener in the glaze. Without the brown sugar, the loaves still taste yummy but don’t have as much of a glaze on them.
Your grocer probably won’t grind the ham for you, but not to worry. I found ham that was on sale at the deli and requested that they cube it for me rather than slice it. Then, I ground the cubed ham in my food processor to get ground ham for this recipe.
Ground pork is easy to find with the rest of the pork in your grocery store’s meat coolers. Fortunately, the one option my grocery store had for ground pork was labeled as lean and low fat, which is what I wanted.
- 2 lb. smoked ham (ground)
- 1 lb. fresh pork (ground-unseasoned)
- 4 large eggs
- 1/2 cup Splenda Brown Sugar Blend
- ½ tbsp. dry mustard
- ¼ cup water
- ¼ cup cider vinegar
- Preheat your oven to 350 degrees.
- Mix together the ham, pork and eggs in a large bowl.
- Spray two loaf pans with olive oil.
- Form the ham mixture into two equally sized loaves and place in loaf pans.
- Cover the loaves with aluminum foil and bake for 30 minutes.
- Combine the glaze ingredients in a medium bowl.
- After baking the loaves for 30 minutes covered, remove them from the oven and remove the foil covering them.
- Pour the glaze over the loaves and bake uncovered for an additional 45 minutes or until completely cooked and hot in the middle. Leave it a bit longer for a browner, crispier top.
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