Ham loaf is one of those freezer staples that makes weeknight dinners a breeze. When you’ve got a busy schedule it’s easy to toss a frozen ham loaf in the oven for a quick and hearty meal. But cooking ham loaf that’s frozen solid can be tricky if you don’t know what you’re doing. As ham loaf experts, we want to walk you through how to cook a ham loaf from frozen so you get perfect results every time.
In this comprehensive guide we’ll cover everything you need to know from thawing and prep to timing and temperature. You’ll learn pro tips for preventing dried out or undercooked ham loaf, as well as how to make an insanely delicious sweet and tangy glaze. We’ll even share our favorite ways to serve ham loaf and ideas for tasty leftovers.
So grab yourself a tasty beverage, put on your apron, and let’s get cooking!
Why Choose Ham Loaf For Busy Weeknights?
First, let’s discuss why ham loaf is such a winner for hectic evenings. For starters, it’s budget-friendly and made with simple ingredients you likely already have on hand – ground ham, pork, eggs, breadcrumbs, and seasonings. It’s also hearty, filling comfort food that both kids and adults will devour.
Unlike some homemade dishes, ham loaf reheats beautifully and makes excellent leftovers. You can enjoy it as sandwiches or slice it thin for appetizers. It’s even yummy cold straight from the fridge!
Finally, ham loaf tastes amazing but requires minimal hands-on time. Just toss it in the oven and you’ve got an entree taken care of. That frees you up to whip together quick sides like a salad, veggies, or microwaved baked potatoes.
With all these benefits, it’s easy to see why ham loaf is a busy cook’s secret weapon! Now, let’s get into the nitty gritty of cooking it straight from the freezer.
Key Tips For Cooking Frozen Ham Loaf
Cooking ham loaf straight from frozen is absolutely possible. However, you need to be mindful of a few key factors to get the best outcome:
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Thaw first if possible: Thawing in the refrigerator for 24 hours yields the fastest, most even cooking.
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Increase baking time: Expect at least 2 – 2 1/2 hours for frozen (vs 1 hour thawed).
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Use a thermometer: Cook to an internal temp of 160°F for food safety.
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Add glaze later: Glaze during the last 30 minutes so it doesn’t burn.
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Line your pan: Prevent sticking and burnt drippings with foil or parchment paper.
With the right techniques, your frozen ham loaf will turn out tender and juicy on the inside with a crispy glazed exterior. Now let’s get into the step-by-step process.
How To Cook Frozen Ham Loaf – Step-By-Step
Follow these simple steps for perfect ham loaf every time – even when frozen solid!
1. Prepare Your Ham Loaf
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Take your frozen ham loaf out of the packaging but leave it in the foil pan if using a pre-made one.
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Thaw in the refrigerator for 24 hours for fastest cooking time. If short on time, you can bake directly from frozen.
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Line your baking sheet with foil or parchment paper to prevent sticking.
2. Preheat The Oven
- Preheat your oven to 350°F. This moderate temperature prevents the exterior from overcooking before the inside thaws.
3. Bake Your Ham Loaf
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Place frozen ham loaf on the lined baking sheet and bake for 2 – 2 1/2 hours until fully cooked through.
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For a thawed ham loaf, reduce bake time to 1 hour.
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Use a meat thermometer to confirm internal temp reaches 160°F.
4. Add Your Glaze
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In a small bowl, mix 1/4 cup brown sugar, 2 tbsp vinegar, 1 tbsp mustard.
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After 2 hours, remove ham loaf and brush with glaze.
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Bake 15 minutes more until glaze is sticky.
5. Allow To Rest
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Once glazed ham loaf reaches 165°F, remove from oven and allow to rest 5 minutes before slicing.
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This allows juices to redistribute so meat stays tender and moist. Don’t skip this step!
And that’s all there is to it! Follow these simple steps for tender, juicy ham loaf even when frozen solid. The glaze adds a burst of sweet, tangy flavor that kicks it over the top!
Testing Doneness With A Thermometer
Using an instant-read thermometer takes the guesswork out of determining doneness. It’s easy to over or undercook when relying on cook times alone.
For food safety, ham loaf needs to reach an internal temperature of 160°F minimum. However, we recommend cooking to 165°F for the most tender, juicy results.
Here are a few tips for using your thermometer correctly:
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Insert into the center of thickest part avoiding bone.
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Make sure at least 1 inch of the probe is inserted.
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Wait 10-15 seconds for the readout to stabilize before removing.
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Clean with soapy water between uses to prevent cross-contamination.
Investing in a good thermometer is a game changer for cooking meat! It takes your ham loaf from potentially dry and dangerous to perfectly done and delicious.
Perfect Ham Loaf Glaze In Just Minutes
One of the best parts of ham loaf is drizzling on a sweet and sticky glaze during the last part of cooking. As the glaze bubbles and caramelizes, it forms a gorgeous crust that adds next-level flavor.
Making your own glaze is so easy and allows you to customize to your taste. Here is our favorite go-to recipe:
Ingredients
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1/4 cup brown sugar
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2 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp ketchup
Instructions
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In a small bowl, whisk together all glaze ingredients until smooth.
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After ham loaf has baked 2 hours, remove from oven and brush with glaze.
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Return to oven and bake 15 minutes more until glaze is sticky.
The brown sugar provides sweetness, vinegar gives it tang, mustard brings spice, and ketchup lends deep flavor. Feel free to play around with ingredients like honey, maple syrup, sriracha, or orange marmalade.
With just 5 minutes of prep, you can make any frozen ham loaf gourmet!
Tips For Even Cooking
Cooking any type of meatloaf evenly can be tricky business. Here are some pro tips to prevent a dried out exterior or undercooked interior when baking your frozen ham loaf:
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Thaw first for fastest, most uniform cooking. Thawing for 24 hours in the fridge is ideal.
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Bake at moderate temp. We recommend 350°F to prevent burning the outside before the inside thaws.
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Use a thermometer and cook to at least 160°F internal temp. 165°F is ideal.
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Glaze later so the sugars don’t burn. We glaze for the last 15 minutes of baking.
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Let rest before slicing so juices redistribute and it doesn’t dry out. 5-10 minutes of rest time is perfect.
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Slice across the grain to prevent stringy texture and maximize tenderness when serving.
Follow these pro tips and even a ham loaf frozen solid will turn out perfectly cooked edge-to-edge every time.
Serving Suggestions For Your Cooked Ham Loaf
Once your ham loaf is cooked, you’ll want to serve it up with pride! Here are some of our favorite ways to complement ham loaf’s rich, lightly-sweet flavor:
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Make sandwiches on crusty rolls with Swiss cheese, lettuce, and tomato. The leftovers are amazing.
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Pair with scalloped potatoes or cheesy au gratin potatoes for a hearty, comforting meal.
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Serve with roasted Brussels sprouts and honey-glazed carrots for a homestyle dinner.
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Top with a fried egg for an extra protein punch. The runny yolk pairs perfectly.
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Slice thin and serve on crackers with sweet pickles and mustard for easy appetizers.
However you serve it, ham loaf is sure to satisfy! It’s flavor pairs wonderfully with so many classic side dishes.
Storing And Freezing Leftover Ham Loaf
Like most meatloaves, ham loaf keeps well and makes awesome leftovers. Here are some tips for storing it:
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Refrigerate leftovers within 2 hours in a sealed container for 3-4 days.
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Freeze sliced ham loaf in individual portions for quick lunches or snacks. It will keep for 3-4 months.
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Seal tightly to prevent freezer burn. Use heavy duty foil, plastic wrap, or zipper bags.
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Label bags with contents and date before freezing so you know what’s inside!
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Defrost in fridge overnight before reheating for food safety.
With proper storage methods, you can enjoy your ham loaf all week long! Freezing pre-sliced portions makes it easy to pull out just what you need.
Frequently Asked Questions
If you’re new to cooking ham loaf, chances are you have a few questions. Here are some of the most common:
What’s the best way to thaw ham loaf?
For food safety, thaw frozen ham loaf in the refrigerator overnight or for 24 hours. This prevents bacterial growth.
Can I microwave thaw ham loaf?
You can microwave defrost ham loaf to reduce thawing time. However, this can lead to uneven cooking. We recommend thawing in the fridge for best results.
Is it safe to bake ham loaf from frozen?
Yes, you can safely cook frozen ham loaf but it will take significantly longer. Increase bake time to 2 – 2 1/2 hours and use a thermometer to confirm doneness.
How long does cooked ham loaf last in the fridge?
Cooked ham loaf stored properly in a sealed container will last 3-4 days refrigerated before going bad. Slice into portions before refrigerating for easier reheating.
Can I freeze cooked ham loaf?
Absolutely! Leftover cooked ham loaf freezes beautifully for 3-4 months. Wrap slices individually or seal in a freezer bag for convenience.
Satisfying And Simple Dinners With Ham Loaf
As you can see, ham loaf is a total winner of a weeknight dinner option – especially when cooking from frozen. With the right techniques, your frozen loaf will emerge from the oven tender and juicy. A sweet glaze adds next-level flavor with only minutes of work.
Ham loaf is budget-friendly, reheats wonderfully, and pairs with all kinds of classic comfort food sides. Kids and adults alike will devour this homestyle baked entree. Leftovers make excellent sandwiches and snacks too!
We hope these tips give you the confidence to start whipping up your own easy ham loaves. Keep a few in the freezer so you’ve always got a satisfying dinner option on hand. Here’s to simple, hearty dinners even on your busiest nights! Let us know how your frozen to delicious ham loaves turn out.