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Glazed Ham Balls

Source of Recipe

From "Lodge Cast Iron Nation" by The Lodge Company


Recipe Introduction

"WAC Second Lieutenant Louise Lindberg and Major William Leslie Kellermann met and married at Camp Crowder, Missouri. When World War II ended, Kellermann was in command of the 38th Battalion; whereas, Louise left the service when they married in 1944. They moved to South Pittsburg, Tennessee, and their family grew to include five children. Louise frequently made these balls as an hors d'oeuvre."

List of Ingredients

â—¦ ¾ pound ground pork
â—¦ ½ pound ground fresh or cooked ham
â—¦ â…” cup quick-cooking oats
â—¦ 1 large egg, beaten
â—¦ ½ cup whole milk
â—¦ â…“ cup firmly packed light brown sugar
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 teaspoon dry mustard
â—¦ â…” cup fruit juice (orange, pineapple, or peach)
â—¦ 2 tablespoons cider vinegar
â—¦ â…“ cup dark corn syrup
â—¦ 6 whole cloves


Recipe

Preheat the oven to 300° F.

In a medium bowl, mix the ground meats, oats, egg, and milk together until well combined. Mold the mixture into balls about the size of a walnut, and arrange in a single layer in a 12-inch cast iron skillet. Bake for 45 minutes. Carefully drain off any fat in the skillet.

Combine the remaining ingredients in a skillet, and cook over medium heat, stirring almost constantly, until the brown sugar, flour, and mustard are dissolved and the sauce is slightly thickened. Pour the sauce over the ham balls, and bake another 20 minutes, basting once or twice.

Serves 4 to 5