Heavenly Ham Balls

  • Yield: 20 servings

"This is my own recipe that has become a family favorite for any occasion. It can be made ahead of time and frozen, or made into a loaf and served with the glaze."


Ham Balls
1 1/2pounds cubed ham
1pound ground pork
2 eggs
1cup saltine cracker crumbs
1cup finely chopped onions, optional
1cup all-purpose flour
3/4cup vegetable oil
1 1/4cups packed dark brown sugar
3/4cup orange juice
1/4cup rice vinegar
1/4cup prepared mustard
1tablespoon dry mustard
Cilantro leaves, optional
Orange slices, optional


  1. To prepare the ham balls, place the ham in a food processor container and pulse to a coarse texture. Combine the ham, pork, eggs, cracker crumbs, and onions, if using, in a large bowl; mix well.
  2. Form into 60 meatballs about the size of a walnut. The mixture will be very sticky and soft.
  3. Pour the flour into a shallow pan and coat the meatballs with the flour. Cover with plastic wrap and refrigerate for 2 hours to overnight.
  4. To prepare the glaze, combine all of the ingredients in a medium saucepan. Bring to a boil. Reduce the heat and simmer until slightly thickened, about 10 minutes.
  5. Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add 20 meatballs and cook until golden brown, about 4 minutes. Repeat twice with the remaining meatballs.
  6. Preheat the oven to 350F. Arrange the browned meatballs in a 13 x 9-inch glass baking dish. Pour the glaze mixture evenly over the meatballs and bake, uncovered, for 1 1/2 hours, or until richly glazed, turning every 30 minutes. Garnish with cilantro leaves and orange slices, if desired.

Recipe by Pearl Anna Bertsch, Ypsilanti, N.D.

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 456 other followers