One of our family favorites is ham loaf - which was one of my Grandma Slagenweit's recipes. The start of which was always 2-3 lbs of ham loaf from Rhodes's Meat Market in Martinsburg, PA. Since you probably won't be in that area any time soon - I think probably a 50/50 ratio of ground ham and ground pork would work. Or you might want to check at a local meat market and see if they may have something similar to that ratio.
1/2 tsp of season salt
1/4 tsp of accent
1Tbs. dried onion flakes or 1/8 cup chopped onion
sprinkle with parsley flakes
1/2 package of crushed saltine crackers that have been soaked in milk (here I don't know the amount - just enough that the crackers are soggy)
Mix well and form into a loaf in a baking pan.
Mix the glaze together and pour over ham loaf.
1 cup brown sugar
1/2 Tbs. mustard
1/3 cup cider vinegar
1/2 cup water
Cover and Bake at 350 for 60-75 minutes. Remove the foil the last 5 minutes to brown the meat a bit. Pan drippings can be thickened for gravy - it's a somewhat sweet gravy which some may or may not like.
Hint: Do not put the glaze on until ready to place in the oven. I made the mistake of making it one Saturday night and putting the glaze on so that all I had to do Sunday morning was put it in the oven. The glaze had so soaked into the meat it was inedible. Of course I also had company that day :o) Thankfully mishaps like that don't happen often!