My Grandmother Irene’s Old Fashioned Ham Loaf. Makes 2 loaves, so you’ll have one to freeze.
Preheat oven to 350 degrees F.
Add clove and allspice to the milk. In a large bowl, add all ingredients together and mix. Divide into two loaf pans.
Bake at 350 degrees for about one to one and a half hours. Do not overbake or it can become dry. Look for a temperature of 160 degrees in the center of the loaf. The top should be nicely browned.
Depending on the amount of fat in the ham or ground pork, you may find quite a bit of fat in the pan; with today’s leaner pork, it isn’t as much of a problem as it was in the past, but you may drain this off.
Let Ham Loaf rest for several minutes before removing from the pan and cutting so it won’t crumble.
Not all ham loaves have clove or allspice; both are very strong spices, especially the allspice, so be careful about the amounts.
If you’d like to glaze your ham loaf, to a small bowl, add 1/4 cup brown sugar, 1/4 cup white vinegar, 1/4 cup water, and 1/4 teaspoon of dry mustard (Coleman’s is preferred.) Blend, then baste every 15 minutes during baking time.