Ham Balls with Tangy Mustard Glaze

  • Yield: 40 pieces

"My mother made this recipe for ham balls with mustard glaze while I was growing up some 50 years ago. My grown children like it especially as part of a brunch menu."


1/2cup firmly packed brown sugar
1/2 to 1teaspoon dry mustard
2tablespoons fruit juice
Ham balls:
1pound cooked ham, ground
1pound bulk pork sausage
2/3cup cracker crumbs
1/4 to 1/2cup milk
1/4cup chopped onion
1 egg, beaten
Black pepper, to taste


  1. Stir together brown sugar, mustard and juice in a small bowl. Set aside.
  2. For the ham balls, mix ham, sausage, cracker crumbs, milk, onion, egg and pepper well. Roll into golf ball-size shapes. (Adjust the amount of milk to encourage easy rolling and firmness.) Fry in a large skillet, turning occasionally to brown on all sides.
  3. When cooked through, drain grease, and pour glaze over ham balls to coat well. Keep warm in a Crock-Pot or chafing dish. Serve with toothpicks. Yield: about 40 meatballs

Jan Supple, Cascade, Iowa