In large mixing bowl, cream butter until light and fluffy. Beat in ham a little at a time. Add the rest of the ingredients except the bread. Refrigerate until firm.
Slice ends off bread. Remove inside of bread leaving a crust about 1/4 inch thick. Stand bread on end and with a spoon gently push ham mixture into hollow to fill completely. Wrap in foil and refrigerate for several hours. Cut into slices 1/2 inch thick.