Mini Ham Loaves

Pam McMullen

Serves 20

Pam served this dish on the 2016 Inlet Trip. The recipe makes about 40 mini loaves.

Note: Uncooked loaves can be prepared in advance and frozen in oven-proof containers or flash frozen on cookie sheets and then stored in zip lock freezer bags until time of cooking.


Qty Unit Ingredient
4 lbs Ham (I use shrink-wrapped, pre-cooked boneless ham that is easy to find in the refrigerated section.)
2 lbs Ground Pork
2 lbs Ground Beef
4 cups Fine Cracker Crumbs (ground using food processor)
½ cup Onion, chopped
½ cup Celery, chopped
½ cup Green Pepper, chopped
2 tsp Salt
1 tsp Pepper
8 Eggs
2 cups Milk


Qty Unit Ingredient
4 8 oz cans Tomato Sauce
½ cup Vinegar
4 tsp Dry Mustard
4 cups Brown Sugar, firmly packed


  1. Cut off the tough rind of ham. Then roughly chop into 2 inch pieces and grind in food processor. It just took 5-6 pulses to grind it up to the consistency to form patties.
  2. Combine Mini Loaves ingredients in order. Mix well. Shape into about 40 mini-loaves.
  3. If desired, freeze at this point. Be sure to defrost fully prior to cooking.
  4. Combine Tangy Sauce ingredients.
  5. Baste mini loaves with tangy sauce using a teaspoon to pour over each loaf prior to going into the oven and again during cooking.
  6. Bake @ 350 degrees for 1 hour.