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Ham Balls with Tangy Mustard Glaze

Source of Recipe

From "American Profile Hometown Cookbook" by Thomas Nelson


Recipe Introduction

"My mother made this recipe while I was growing up some fifty years ago. My grown children like it especially as part of a brunch menu."

List of Ingredients

Glaze:
â—¦ ½ cup firmly packed brown sugar
â—¦ ½ to 1 teaspoon dry mustard
â—¦ 2 tablespoons fruit juice

Ham Balls:
â—¦ 1 pound cooked ham, ground
â—¦ 1 pound bulk pork sausage
â—¦ â…” cup cracker crumbs
â—¦ ¼ to ½ cup milk
â—¦ ¼ cup chopped onion
â—¦ 1 egg, beaten
â—¦ Black pepper


Recipe

For the glaze, stir together the brown sugar, mustard, and juice in a small bowl.

For the ham balls, combine the ham, sausage, cracker crumbs, milk, onion, egg, and pepper to taste and mix well. Roll the mixture into golf ball shapes. (Adjust the amount of milk to encourage easy rolling and firmness.)

Cook the ham balls in a large skillet over medium-high heat, turning occasionally to brown on all sides. When cooked through, drain the grease and pour the glaze over the ham balls to coat well.

Keep the ham balls warm in a slow cooker or chafing dish.
Serve with toothpicks.


Makes about 40 meatballs,
or 16 to 20 servings



• Try hot sausage if you desire more spice. Add more mustard and a dash of hot sauce for a tangier glaze.