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Preheat oven to 350°F.
Liberally spray your loaf pan with cooking spray. Line a baking sheet with a silicon mat or parchment paper (this makes clean-up much easier).
Add all of the loaf ingredients into a large bowl and use your clean hands (or a couple of wooden spatulas) to mix everything until fully combined.
Pack the meat mixture into the prepared pan. Invert the pan onto the baking sheet and use the end of a handle on a wooden spatula or spoon to bang the bottom of the pan (this will help free the loaf from the pan). If the loaf is not coming out of the pan, give the pan a few sturdy "bangs" onto the pan. It will eventually come out, keep at it.
Bake the loaf for 45 minutes.
Meanwhile, add the brown sugar, vinegar, and mustard into a medium-sized saucepan over medium heat. Bring to a boil, then lower the heat and gently simmer for about 3 minutes. Set aside.
After 45 minutes of baking, you'll need to bake it for another 30 to 45 minutes, applying the glaze around every 15 minutes. The internal temperature should be 160°F to 165°F. Remove the ham from the oven and add another layer of glaze. Pour the remaining glaze into a vessel to serve at the table with the loaf. Let the ham rest for 15 to 30 minutes before slicing.
Slice and serve with extra glaze on the side.