No-stick cooking spray, Pam®
FOR THE GLAZE:
1⁄2 cup crushed pineapple, Dole®
1⁄4 cup brown sugar, Domino®/C&H®
2 teaspoons stone-ground mustard
1 tablespoon prepared horseradish, Morehouse®
1⁄4 cup cider vinegar
FOR THE HAM LOAF:
1 pound smoked ham, coarsely chopped
1 pound lean ground pork
1 tablespoon minced garlic, Christopher Ranch®
1 small yellow onion, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup crackers, crushed, Ritz®
1 egg, beaten
3⁄4 cup 1% milk
Preheat oven to 325 degrees F. Spray a 9×5-inch loaf pan with cooking spray; set aside.
For the glaze, in a small bowl, stir together the pineapple, brown sugar, mustard, horseradish, and vinegar. Spread about half of the glaze into the bottom of prepared loaf pan. Set aside remaining glaze.
For the ham loaf, place ham in a food processor fitted with the steel blade. Pulse briefly, scraping bowl occasionally. Pulse another 3 or 4 times. Do not overprocess or it will turn to paste. Transfer ham to a large mixing bowl; add ground pork, garlic, onion, salt, pepper, crackers, egg, and milk. Stir until combined.
Press the ham mixture into the loaf pan; the glaze will rise up the sides. With a sharp knife, make several slashes on the top in several places. Bake for 1 hour; brush with the remaining glaze. Bake for another 30 minutes