Ham Loaf

An ugly name…I know!  But that’s what it is. Ham ground fine, bound with Bechamel and Gelatin, and reconstructed into a loaf. Serve slices cold for lunch with a spoonful of mustard on the plate to spice it up (and some starch and/or a vegetable side). It goes very well with Creamed Spinach, for example.  At a later date, I’m going to try making a version that can be served warm.


  • Around 1/3 pound of ham to make 1 cup of finely ground Ham (I used Black Forest, but whatever you like should be fine).
  • 1/4 cup of warm-to-hot Bechamel.
  • 1 envelope of Knox Gelatin (= 1 Tablespoon)*


  1. Slice and dice it and use your food processor with the chopping/mixing blade to grind it until it looks like sawdust or breadcrumbs or sand.
  2. Blend the ground ham with the Bechamel. If you do this using the food processor, you’ll have less to clean up afterwards.
  3. Using a microwave-safe measuring cup, sprinkle the Gelatin over 1/4 cup of cold water. Let it stand for a minute
  4. Microwave on High (100%) for 30 – 40 seconds; stir once.
  5. Stir into the Ham-Bechamel mixture, blending it in completely. Again, if you do this in the food processor, you’ll have less to clean up afterwards.
  6. Pour into (ideally) a mini loaf pan, but any smallish container will do in a pinch. [See image below–a Rubbermaid 3.2 cup container].


* Click HERE for the Knox Gelatin page on what gelatin is and how to use it. I borrowed the language in the “Method” section from this site.


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