Paula Deen does not offer a recipe for ham loaf on her website or on FoodNetwork.com. A professional recipe for ham loaf created by another Food Network chef is Emeril Legasse's ham and pork loaf with peach mustard glaze.
To make Emeril Legasse's ham loaf recipe, preheat the oven to 350 degrees and grease a loaf pan. Mix 1 pound of ground smoked ham, 3/4 pound of ground pork, 1/2 cup finely chopped yellow onions and 1/4 cup finely chopped red bell peppers in a large bowl. Add a pinch of sage, 2 tablespoons of chopped parsley, 1 1/2 teaspoons of minced garlic and 1 tablespoon of Dijon mustard. Stir in 3/4 cup of breadcrumbs, three large beaten eggs, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Add 1/4 teaspoon of Emeril's Essence seasoning to the mixture. This Creole seasoning can be purchased ready-made or prepared at home. When preparing Essence at home, combine 2 1/2 tablespoons of paprika, 2 tablespoons of salt, 2 tablespoons of garlic powder and 1 tablespoon of black pepper. Add 1 tablespoon of onion powder, 1 tablespoon of cayenne pepper, 1 tablespoon of dried oregano and 1 tablespoon of dried thyme and mix the ingredients together. Save the unused Essence for future use.
After combining all of the ingredients and mixing well, simmer 1/2 cup of peach preserves in a small saucepan over medium heat. Add 1/4 cup of Dijon mustard and stir for 30 seconds or until combined. Remove the saucepan from the heat and allow the mixture to cool.
Place the ham loaf mixture in the greased loaf pan and spread half of the peach and mustard glaze on top. Bake for 1 to 1 1/2 hours, or until the loaf is firm and browned. Spoon additional glaze on top of the loaf during the final 10 minutes of baking if desired, and allow it to cool for five minutes before serving. Serve with the remaining peach-mustard sauce.