Posted by: Erica Retrochef | January 10, 2011

Peach Gold Ham Loaf

Traditionally, the week after Thanksgiving is filled with leftover turkey — sandwiches, soups, or (for the adventurous) chopped or ground turkey in various casseroles. I somehow managed to end up with four pounds of leftover ham at the end of 2010, which was just begging to be made into some retro recipes.

Of the handful of bookmarked recipes which called for ham, the most intriguing is an almost-afterthought at the end of an advertisement for canned peaches. Personally, I prefer my peaches right off the tree. And I also prefer my ham not in loaf form. So this should definitely be interesting…

Peach Gold Ham Loaf: Mix 1/4 cup brown sugar (packed) with 1 tablespoon dry mustard and spread evenly in bottom of greased square loaf pan (5 1/2 x 5 1/2 x 3 1/2 inches). Drain 4 peach halves; arrange cup side down on sugar mixture. Combine 1/2 pound ground ham, 3/4 pound ground beef, 2/3 cup fine dry bread crumbs, 1 egg beaten lightly, 1/4 teaspoon each salt and pepper and 1/3 cup milk. Blend well and pack into pan on peaches. Bake in moderate oven (350 degrees F.) for 1 hour.

This is not a meatless meat loaf; indeed, it’s not even fruitless.

I got a shiny new food processor this year, and this is the perfect excuse to use it for the first time: I need to grind up a half pound of ham!

And it does an amazing job.

The ground beef — the recipe doesn’t mention whether this should be cooked or not, so we decided to pre-cook it medium-rare. (It would probably be fine using it raw, since this mess is baked for an hour.)

With that prep work finished, here’s our cast of characters…

The ground meats make a charming “schlorp, schlorp” noise as you mix them together with bread crumbs and eggs. Yum!

I don’t have a square baking dish, so pretend this pie plate is square.

The brown sugar and fruit is basically the method you might use when cooking a pineapple-upside-down-cake. Except, um, please don’t use mustard in your cake.

And with the meatloaf glop on top, all that’s left is baking!

To help balance out the meat, we had plain egg noodles on the side. My son ate only noodles and refused to taste the ham loaf. (I secretly think he’s the most sensible one.)

Against all probability, this was a decent meatloaf. My daughter declared it tasted like barbecue, probably because of the super-sweet glaze with a hint of mustard. It was very, very salty, though, and you had to try to get some peach into every bite to balance sweet fruit with salty meat mush. I don’t think I’ll ever make this again, though I’ve learned that peaches can be a great side dish for barbecue.

The original scan and recipe were posted first at, which also helpfully transcribes things so you can try them yourself. Thanks!



  1. The mustard in the crust seemed a little strange while we were making it, but I think it actually gave the crust (which was otherwise extremely sweet and one-dimensional, consisting of brown sugar and peach juice) a bit more depth and flavor.

    And I concur that this would be pretty sorry meatloaf without the peaches. The ham flavor wasn’t that compelling, and it was quite salty. It would be quite a chore to eat without the fruity flavor.

  2. […] and Ham Cornucopia When I was looking for more ways to use up leftover ham, I stumbled across a bizarre “Hamucopia” recipe on Flickr. What’s a Hamucopia, […]

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