These glazed ham patties are a practical way to turn ground cooked ham and ground pork into a tender, savory main dish with crisp, browned edges. A simple brown-sugar, mustard, and vinegar glaze adds a sweet-tangy finish without hiding the ham’s flavor. The recipe makes six patties and uses a thermometer to make sure the pork mixture is safely cooked.
Ingredients
- 1 lb (454 g) ground cooked ham, cold
- 1 lb (454 g) ground pork
- 1/2 cup (55 g) plain dry breadcrumbs
- 1/3 cup (80 ml) milk
- 1 large egg (about 50 g), lightly beaten
- 1/2 cup (75 g) finely minced yellow onion
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) neutral cooking oil, such as canola oil
- 1/3 cup (80 ml) ketchup
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) prepared yellow mustard
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil. Set a large skillet near the stove and have a thin spatula ready. If your skillet is not oven-safe, that is fine; the patties will finish cooking on the baking sheet.
- In a small bowl, stir the breadcrumbs and milk together. Let them stand for 5 minutes so the crumbs absorb the liquid. This brief rest helps bind the patties and keeps them from turning dense as they cook.
- Put the ground ham and ground pork in a large bowl. Add the beaten egg, minced onion, Worcestershire sauce, pepper, and soaked breadcrumb mixture. Use clean hands or a fork to mix just until evenly combined. Avoid squeezing or kneading the mixture for a long time, which can make the patties firm.
- Divide the mixture into six equal portions, about 5 ounces (140 g) each. Shape each portion into a patty about 3/4 inch (2 cm) thick. Press a slight dimple into the center of each one; this helps the middle stay closer to the thickness of the edges as the patties cook. Place them on a plate while you heat the skillet.
- Warm the oil in the skillet over medium heat until it shimmers. Working in two batches so the pan is not crowded, brown the patties for 3 minutes on the first side and 3 minutes on the second. They do not need to cook through in the skillet; the aim is to develop a browned surface. Transfer each batch to the prepared baking sheet.
- While the patties brown, stir the ketchup, brown sugar, cider vinegar, and mustard together in a small bowl. After the patties have baked for 8 minutes, brush the tops with the glaze and return them to the oven for 5 minutes more. The glaze should look shiny and lightly set, not scorched.
- Check the center of the thickest patty with a food thermometer, inserting the probe from the side if that makes it easier to reach the middle. The USDA FSIS safe minimum temperature for this ground pork mixture is 160°F (71°C). If a patty is below that temperature, continue baking and check again after 2 minutes; do not rely on color alone.
- Rest the patties on the baking sheet for 3 minutes before serving. The short rest lets the juices settle and gives the glaze a moment to cling to the surface. Serve hot, with any extra glaze at the table.
Tips
- Check the ham before adding salt. Ground cooked ham can be quite salty, and the pork, Worcestershire, and glaze bring additional seasoning. This recipe deliberately has no added salt. If your ham is mild and you prefer a saltier patty, season the mixture lightly rather than salting the whole batch heavily.
- Keep the mixture cold and handle it gently. Cold meat is easier to shape, and a light touch helps keep the finished patties tender. If the mixture feels sticky, chill it for 10 minutes before shaping; that extra chill is optional and is not included in the timing above.
- Use a thermometer, not appearance, to judge doneness. The ham may already be cooked, but the ground pork and egg still need to be cooked safely. Take the temperature in the center of a patty, and clean the thermometer probe after checking meat that has not reached the safe temperature.
- Adjust the binder only if needed. If your ground ham is especially moist, mix in 1 tablespoon (8 g) more breadcrumbs at a time. If the mixture seems dry and crumbly, add milk 1 teaspoon (5 ml) at a time. Too many breadcrumbs can make the patties dry, so make small adjustments.
Serving Suggestions
Serve the patties as the centerpiece of a simple supper with mashed potatoes, roasted potatoes, or buttered egg noodles. A crisp vegetable side helps balance the richness: try green beans, steamed cabbage, broccoli, or a salad with a sharp vinaigrette. Cornbread or dinner rolls are useful for soaking up a little of the glaze.
For a casual lunch, make the patties slightly thinner and serve one on a toasted bun with lettuce, sliced pickles, and a little mustard. The glaze is already sweet, so a tangy topping such as coleslaw or sliced dill pickles works especially well. If serving a crowd, keep the patties warm in a covered dish in a low oven only briefly, and check that they remain hot rather than leaving them at room temperature.
Variations
Use leftover cooked ham: Cut cold, fully cooked ham into small cubes and pulse it in a food processor until finely ground, stopping before it becomes a paste. Measure 1 lb (454 g) after grinding. This is a convenient substitute for purchased ground cooked ham, though the texture may be a little coarser. Do not add extra salt until you have tasted the mixture’s seasoning.
Make the glaze less sweet: Reduce the brown sugar to 1 tablespoon (13 g) and add 1 extra teaspoon (5 ml) of cider vinegar. The glaze will be sharper and less sticky. For a more mustard-forward flavor, replace the yellow mustard with Dijon mustard; it adds a sharper, slightly more complex note.
Add herbs or a little heat: Stir 1 tablespoon (3 g) chopped fresh parsley or 1 teaspoon (1 g) dried thyme into the meat mixture. For gentle heat, add 1/4 teaspoon (0.5 g) cayenne pepper. Keep additions modest so they complement, rather than overpower, the ham.
Make small meatloaves instead: Shape the mixture into two low loaves rather than six patties and place them on the lined baking sheet. They will need longer in the oven, so use a thermometer and cook each loaf to 160°F (71°C) at the center; do not depend on the patty timing for this variation. Apply the glaze near the end so it does not darken too much.
Storage and Reheating
Refrigerate cooked patties within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. Store extra glaze separately if you have not brushed it all onto the patties, and use it within the same period. Do not leave the cooked meat at room temperature for an extended serving period.
To reheat, place the patties in a covered oven-safe dish with a teaspoon or two of water, and warm them at 325°F (165°C) until hot throughout. A microwave also works: cover a patty loosely and heat in short intervals, turning it once if possible. Reheated leftovers should reach 165°F (74°C), as checked with a food thermometer. Add a fresh spoonful of glaze after reheating if the original coating has softened.
For longer storage, freeze the cooled patties in a freezer-safe container with parchment between layers for up to 2 to 3 months for best quality. Thaw them in the refrigerator, then reheat to 165°F (74°C). Freezing can make the glaze a little less glossy, but the patties remain useful for sandwiches or a quick meal.
Frequently Asked Questions
Is ground ham already cooked? In this recipe, ground ham means finely ground, fully cooked ham. Check the package label because products can differ. The separate ground pork is raw, so the finished patties must still reach 160°F (71°C). If grinding leftover ham at home, start with cooked ham that has been stored safely in the refrigerator.
Can I make these patties with only ground ham? The recipe is designed for ground ham combined with ground pork. Ground cooked ham alone can be salty and may turn dry or crumbly when shaped and heated, since it lacks the same moisture and binding qualities as raw ground pork. If you want to use only ground ham, choose a recipe formulated specifically for cooked ham rather than simply omitting the pork here.
Can I prepare the mixture ahead? You can mix and shape the patties up to 1 day ahead. Cover them and refrigerate promptly, then cook them straight from the refrigerator; they may need a little extra oven time, so check the center temperature. Keep raw meat and its utensils separate from ready-to-eat foods, and do not leave the uncooked mixture on the counter while you prepare other dishes.
Why are my patties falling apart? The mixture may need a little more binder, or it may have been handled before the breadcrumbs had time to absorb the milk. Make sure you include the egg and the breadcrumb mixture, and let that mixture stand for the full 5 minutes. If the ham is unusually moist, add breadcrumbs gradually; chilling the shaped patties briefly can also make them easier to turn.
Can I cook the patties entirely in a skillet? Yes, provided you use medium to medium-low heat after browning and check each patty’s center with a thermometer. The outside can brown before the inside is done, especially with thick patties. Cover the skillet loosely to help the centers cook, turning as needed, and remove each patty only when it reaches 160°F (71°C).
Can I use a different glaze? Yes. A simple mixture of mustard and a little honey or maple syrup can replace the ketchup glaze, although it will taste less tomato-forward and may brown faster. Brush on only a thin layer near the end of cooking, and keep checking the patties’ internal temperature separately from the glaze’s appearance.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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