Mustard & Brown Sugar Glazed Ham Balls
Ham balls are the perfect mix of sweet and salty. They are also a great way to turn some leftover ham into something new entirely. Serve them as a hearty appetizer or make them an entree, either way they are fabulous. The state of Iowa already knows how delicious they are, the rest of the country needs to catch on!
Servings: 36 Ham Balls
Ingredients
Ham Balls
- 2 pounds ham ground in food processor
- 1 pound ground beef
- ⅛ teaspoon black pepper
- 2 large eggs
- ½ cup tomato sauce
- ⅔ cup milk
- 1 cup cracker crumbs
Glaze
- 1 cup light brown sugar packed
- ⅓ cup vinegar
- 2 teaspoons dried mustard powder
Instructions
- Preheat oven to 350° F and grease a 9x13 pan.
- In a large bowl, combine ham ball ingredients until uniform.
- Form into balls about the size of a large egg.
- Place close together in prepared pan.
- Mix together glaze ingredients and pour over ham balls.
- Bake uncovered for 1 hour and 15 minutes. If you are able, baste the meatballs a couple of times during the baking time.
- Let stand for a few minutes before serving.
Notes
Betty said she normally uses Saltine crackers, I have seen several Iowa folks that use Graham crackers. You could even use bread crumbs if you want.
Store any leftover ham balls in the refrigerator for up to 5 days. For longer storage, put cooked ham balls and glaze in a freezer safe container and freeze for up to 3 months. Allow the meatballs to thaw in the refrigerator overnight, then gently heat them in a skillet on the stove until they are heated through.
Nutrition
Serving: 1Serving | Calories: 104kcal | Carbohydrates: 7g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 292mg | Sugar: 5g
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