Farmhouse ham balls (Printer-Friendly)
Smoky glazed ham and pork balls with a sweet tangy sauce, tender and flavorful.
# What You'll Need:
→ Ham Balls
01 -
2 pounds ground ham
02 -
0.5 pound ground pork
03 -
2 large eggs
04 -
1 medium onion, finely minced
05 -
1 cup whole milk
06 -
1 cup crushed saltine cracker crumbs
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1 teaspoon salt
08 -
0.5 teaspoon black pepper
→ Brown Sugar Glaze
09 -
1.5 cups brown sugar, packed
10 -
1 tablespoon dry mustard
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0.5 cup apple cider vinegar
12 -
0.5 cup water
# Steps to Follow:
01 -
Preheat oven to 350°F (177°C) and prepare a 9x13 inch baking dish.
02 -
In a large mixing bowl, combine ground ham, ground pork, beaten eggs, finely minced onion, milk, crushed cracker crumbs, salt, and pepper. Mix thoroughly by hand for 5 to 10 minutes to ensure ingredients are evenly incorporated.
03 -
Form the mixture into balls sized between 2 and 4 tablespoons each, rolling firmly by hand to ensure they hold together. Place the ham balls in a single layer in the prepared baking dish.
04 -
Bake the ham balls uncovered for 30 minutes at 350°F (177°C) to set the shape.
05 -
While the ham balls bake, combine brown sugar, dry mustard, apple cider vinegar, and water in a saucepan. Bring to a boil over medium heat, then remove from heat.
06 -
Pour the hot glaze evenly over the partially baked ham balls. Return the dish to the oven and bake for an additional 15 minutes or until the internal temperature reaches 160°F (71°C) as measured by a digital meat thermometer.
07 -
Allow the ham balls to rest for 5 minutes after removing from the oven to let the glaze set and juices redistribute.
# Extra Suggestions:
01 -
Use a cookie scoop to ensure uniform ham ball size for consistent cooking.
02 -
Leftover ham balls can be refrigerated with extra glaze for up to 5 days or frozen for up to 3 months.
03 -
Serve warm and try topping with crushed pineapple for a fruity variation.
04 -
Using a food processor, you can grind leftover ham at home to make fresh ground ham.