We’ve always loved diving into timeless recipes like the Gene Wenger Ham Loaf that’s rooted in Pennsylvania Dutch heritage. This savory blend of ground ham and spices creates a comforting loaf that’s both hearty and full of flavor making it a staple for family dinners.
It’s our go-to for easy yet impressive meals that bring everyone together. In this article we’ll share our straightforward version of this classic so you can whip up a dish that’s sure to delight your table.
Ingredients
In our exploration of the classic Gene Wenger Ham Loaf, a cherished Pennsylvania Dutch staple, we focus on the essential ingredients that bring its hearty flavors to life. These components, selected for their authenticity and balance, ensure a moist and flavorful loaf that’s simple yet impressive. We’ll list them in the order they’re typically prepared and incorporated, with precise measurements and prep notes for accuracy.
- Ground ham: 1 pound, freshly ground or finely chopped to maintain texture and enhance the loaf’s signature savory base.
- Ground pork: 1 pound, lean for moisture; mix it with the ham to create a tender blend that forms the foundation of our loaf.
- Breadcrumbs: 1 cup, plain and dry; use these to bind the mixture, adding just the right amount of absorption for a cohesive texture.
- Eggs: 2 large, beaten lightly before adding; they act as a binder to hold the loaf together while contributing richness.
- Milk: ½ cup, whole for creaminess; incorporate it to keep the mixture moist and prevent the loaf from drying out during baking.
- Onion: 1 medium, finely diced; sauté briefly if desired to mellow its sharpness before mixing in for added depth of flavor.
- Brown sugar: ¼ cup, packed; this sweetens the glaze or topping, balancing the ham’s saltiness with a caramelized finish.
- Dijon mustard: 2 tablespoons; whisk it into the glaze for a tangy kick that complements the spices in our Gene Wenger Ham Loaf.
- Ground cloves: ½ teaspoon; add this spice for a warm, aromatic note that’s true to Pennsylvania Dutch traditions.
- Salt and black pepper: 1 teaspoon salt and ½ teaspoon pepper, to taste; season the meat mixture to enhance overall flavors without overpowering.
Tools and Equipment
Before we dive into mixing our flavorful Gene Wenger Ham Loaf ingredients, let’s equip ourselves with the right tools and equipment. These essentials ensure smooth preparation and perfect results every time, maintaining the authenticity of this Pennsylvania Dutch favorite.
We recommend the following key items, organized by their role in the process:
- Mixing Bowl: A large mixing bowl (at least 4 quarts) is crucial for combining ground ham, pork, breadcrumbs, and other ingredients evenly. Opt for a sturdy, non-slip bowl to handle the mixing without spills.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s balance. Use a set of measuring cups for ingredients like milk and brown sugar, and measuring spoons for spices such as ground cloves and Dijon mustard. This prevents over- or under-seasoning, ensuring a moist and flavorful loaf.
- Knife and Cutting Board: A sharp chef’s knife and a stable cutting board are necessary for finely dicing the onion. We suggest a knife with an 8-inch blade for precise cuts that release the onion’s natural sweetness without tears.
- Loaf Pan: For shaping and baking, a standard 9×5-inch loaf pan works best. Its design helps the ham loaf hold its form and achieve a golden crust, making it easy to slice and serve at family dinners.
- Oven and Oven Thermometer: A reliable oven preheated to 350°F is essential for even baking. Pair it with an oven thermometer to verify temperature accuracy, as this ensures the loaf reaches an internal temperature of 160°F without drying out.
With these tools in hand, we’re set to transition seamlessly from preparing ingredients to crafting a hearty, impressive ham loaf that highlights our recipe’s rich heritage.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we’re excited to guide you through crafting the Gene Wenger Ham Loaf, a cherished Pennsylvania Dutch favorite that delivers moist, flavorful results with every bite.
Prep
In this phase, we focus on combining our ingredients to create a savory mixture that forms the heart of our Gene Wenger Ham Loaf. Begin by preheating your oven to 350°F (175°C) for even baking—this ensures the loaf cooks perfectly without drying out.
First, in a large mixing bowl, we combine 1 pound of ground ham and 1 pound of ground pork, using a spoon or your hands to blend them until the mixture is uniform and slightly sticky, releasing a hint of their rich, meaty aroma. Next, add 1 cup of plain breadcrumbs, 2 large eggs, ½ cup of whole milk, and 1 medium finely diced onion, stirring vigorously to incorporate everything into a cohesive, moist base that promises a tender texture.
Season the mixture with ½ teaspoon of ground cloves, along with salt and black pepper to taste, ensuring the spices distribute evenly for that authentic, warming flavor. In a separate small bowl, whisk together ¼ cup of packed brown sugar and 2 tablespoons of Dijon mustard to form a glossy glaze—this sweet and tangy topping will caramelize beautifully, adding a glossy sheen and irresistible depth to our loaf.
Cook
Once our mixture is ready, we move to the cooking stage, where the magic happens as flavors meld and the loaf develops its golden crust. Transfer the prepared meat mixture into a standard loaf pan, pressing it down gently to form an even shape that fills the pan without air pockets.
Place the pan in the preheated oven and bake for approximately 60-75 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a thermometer—the loaf will emit a mouthwatering aroma of cloves and mustard as it bakes, filling your kitchen with an inviting, homey scent. To monitor doneness accurately, we recommend using the following guidelines in a simple table:
| Internal Temperature | Doneness Indicator | Estimated Time |
|---|---|---|
| 160°F (71°C) | Fully cooked, juicy interior | 60-75 minutes |
Halfway through baking, around 30 minutes, brush the top with the brown sugar and Dijon glaze for a caramelized finish that enhances the loaf’s savory-sweet profile.
Assemble
Finally, we assemble the finishing touches to ensure our Gene Wenger Ham Loaf emerges from the oven as a picture-perfect dish ready to impress. After baking, remove the loaf from the oven and let it rest in the pan for 10 minutes—this allows the juices to settle, making it easier to slice while retaining its moist, flavorful essence.
Carefully invert the loaf onto a serving platter or cutting board, then slice it into thick portions using a sharp knife. For an extra flourish, drizzle any remaining glaze over the slices just before serving—the combination of tender meat, crunchy breadcrumbs, and spiced glaze creates a harmonious blend of textures and tastes that will delight your family and guests.
Make-Ahead Instructions
To make our Gene Wenger Ham Loaf even more convenient for busy weeknights or family gatherings, we can prepare it ahead of time while preserving its moist texture and rich flavors. This approach builds on the step-by-step preparation we outlined earlier, allowing you to assemble the mixture or the full loaf in advance for effortless serving later.
Preparing the Mixture in Advance
Follow the initial steps to combine the ground ham, ground pork, breadcrumbs, eggs, milk, onion, and seasonings in a large mixing bowl. Once mixed thoroughly, shape the mixture into a loaf form but do not apply the glaze or bake it yet. Transfer the uncooked loaf to an airtight container or wrap it tightly in plastic wrap to prevent drying out.
Storage Options
We recommend two primary storage methods depending on your timeline. For short-term storage, refrigerate the prepared loaf; for longer periods, opt for freezing. Below is a quick reference table for optimal storage times and guidelines to maintain quality:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 2 days | Keep in the fridge at 40°F (4°C) or below; this ensures the mixture stays fresh and retains its moist consistency for baking later. |
| Freezing | Up to 3 months | Wrap the loaf in freezer-safe material like aluminum foil or place in a freezer bag; label with the date to avoid quality loss from freezer burn. |
Reheating and Baking from Make-Ahead
When you’re ready to enjoy the loaf, remove it from storage and let it thaw in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C) as before, apply the brown sugar and Dijon mustard glaze, and bake in a standard loaf pan for 60-75 minutes until it reaches an internal temperature of 160°F (71°C). Allow the loaf to rest for 10 minutes before slicing to lock in those hearty, savory flavors we love in this Pennsylvania Dutch classic. For the best results, avoid reheating in a microwave as it may affect the loaf’s texture—opt for the oven to keep it tender and flavorful.
Conclusion
We’ve loved bringing you this take on the Gene Wenger Ham Loaf, a timeless favorite that adds warmth to any gathering. It’s more than just a recipe—it’s a way to connect with Pennsylvania Dutch traditions while making mealtime effortless.
As we wrap up, we’re confident you’ll find joy in preparing and sharing this dish. Give it a try and let it become a staple in your kitchen—it’s sure to impress every time.
Frequently Asked Questions
What is Gene Wenger Ham Loaf?
Gene Wenger Ham Loaf is a traditional Pennsylvania Dutch recipe featuring ground ham mixed with spices, pork, and other simple ingredients to create a flavorful, hearty dish. It’s perfect for family dinners, easy to prepare, and impresses guests with its authentic taste and moist texture.
What ingredients are needed for Gene Wenger Ham Loaf?
You’ll need 1 pound each of ground ham and ground pork, 1 cup plain breadcrumbs, 2 large eggs, ½ cup whole milk, 1 medium diced onion, ¼ cup packed brown sugar, 2 tablespoons Dijon mustard, ½ teaspoon ground cloves, and salt and black pepper to taste. These ingredients ensure a balanced, flavorful loaf that’s simple to make.
What tools are required to prepare Gene Wenger Ham Loaf?
Essential tools include a large mixing bowl, measuring cups and spoons, a sharp knife and cutting board, a standard loaf pan, and a reliable oven with a thermometer. These items help ensure smooth preparation and authentic results for this Pennsylvania Dutch favorite.
How do you make Gene Wenger Ham Loaf?
Preheat your oven to 350°F (175°C). Mix ground ham, pork, breadcrumbs, eggs, milk, onion, and seasonings in a bowl. Shape into a loaf, top with a glaze of brown sugar and Dijon mustard, and bake in a loaf pan for 60-75 minutes. Let it rest before slicing and serving for the best flavor and texture.
Can I make Gene Wenger Ham Loaf ahead of time?
Yes, prepare the mixture in advance and refrigerate for up to 24 hours or freeze for up to 3 months. When ready, bake from refrigerated state or thaw and bake frozen loaves. Reheat in the oven for optimal texture, making it ideal for busy schedules or gatherings.