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Savoury Ham & Cheese Loaf - Food Gypsy

Savoury Ham & Cheese Loaf

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  • Author: Cori Horton
  • Total Time: 1 hour 5 mins
  • Yield: 1 Loaf 1x


What to do with leftover ham? I got you… it’s Ham & Cheese Loaf time, Baby! This recipe contains three eggs, so it’s almost like a quick brioche. Wonderful warm, with a bit of melted butter, but once fully cooled it slices and toasts well too, so you can use it as sandwich bread.


  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 1/2 cup whole milk
  • 1/2 cup melted butter (optional: olive oil)
  • 1 cup baked ham, cut into small cubes
  • 1 1/2 cups cheese (cheddar, smoked cheddar or Gruyere), cubed


  1. Preheat oven to 350ºF (200°C). Coat pan well with non-stick spray, or liberally coat with butter. Whisk flour with baking powder, salt and pepper together in a large bowl.
  2. In a separate bowl whisk eggs, milk and melted butter (or olive oil). Fold the wet ingredients into the dry with a spatula until barley mixed. Fold in ham and cheese in the same manner. Just three or four tuns of the spatula, being careful not to over mix.
  3. Roll dough out of the bowl and into loaf pan, smooth the top with your spatula. Bake for 45-55 minutes, or until a cake test comes out clean, but crummy. Cool loaf in the pan for 5 minutes or so then, turn it onto the a wire to cool completely before slicing, cutting and consuming with glee.


The best cheese is a hard aged cheese, think: cheddar, smoked cheddar, or Gruyere, so check your fridge for what needs to be passed, and use it up.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Breads & Baking
  • Cuisine: American