Farmhouse Ham Balls Delight

Smoky and flavorful ham meets a sweet and tangy brown sugar glaze in this classic Farmhouse Ham Balls recipe. These juicy ham balls are a family favorite perfect for holiday gatherings, parties, or a comforting weeknight meal. The glaze keeps every bite moist and tender, making it hard to stop at just one.

I first made these ham balls for a holiday potluck and now they are a requested staple at every family celebration.

Ingredients

• Two pounds ground ham: choose quality ham with natural juices for best flavor and moisture
• Half a pound ground pork: adds juiciness and balances smoky flavor use unseasoned pork
• Two eggs: essential to bind all the ingredients together firmly
• One medium onion minced: sweet or white onion finely chopped for subtle flavor bursts
• One cup milk: adds moisture and makes the texture tender
• One cup cracker crumbs from saltines: provides structure and helps absorb juices
• One teaspoon salt: enhances all the flavors
• Half teaspoon pepper: a touch of warmth without overpowering
• For the glaze:
• One and a half cups brown sugar: the sweet signature touch that caramelizes beautifully
• One tablespoon dry mustard: adds subtle heat and depth
• Half cup apple cider vinegar: tenderizes the meat and adds a hint of tang
• Half cup water: balances the vinegar and sugar for the perfect glaze consistency

Instructions

Mix the Meat Together:

In a large bowl combine ground ham, ground pork, lightly beaten eggs, finely minced onion, milk, crushed cracker crumbs, salt and pepper. Use your hands to thoroughly mix for at least 5 to 10 minutes until well blended. This helps bind the ingredients and ensures even flavor throughout.

Shape the Ham Balls:

Using a cookie scoop or two tablespoon measure, portion out the meat mixture. Roll each portion between your palms to form smooth, compact balls. This keeps them from falling apart during cooking. Arrange the ham balls in a single layer in a 9 by 13 inch glass baking dish.

Partially Bake:

Preheat your oven to 350 degrees Fahrenheit. Bake the ham balls uncovered for 30 minutes. This firms them up and cooks them through most of the way before adding the glaze.

Prepare the Glaze:

While the ham balls bake, whisk together brown sugar, dry mustard, apple cider vinegar and water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat just enough to maintain a gentle boil, stirring until smooth and glossy.

Add the Glaze and Finish Baking:

Remove the partially baked ham balls from the oven and spoon the hot glaze evenly over each one. Return the dish to the oven and bake for an additional 15 minutes or until the internal temperature reaches 160 degrees Fahrenheit. The glaze will thicken and coat the ham balls with a sticky, flavorful shine.

Rest and Serve:

Allow the ham balls to rest for about 5 minutes after baking. This helps the juices redistribute and makes them easier to serve. These warm, tender ham balls pair beautifully with green beans and mashed potatoes for a classic comfort meal.

I love how the apple cider vinegar tenderizes the meat while adding a subtle zing that keeps the glaze from being overly sweet. This recipe was passed down from my grandma and every time I make it, I remember those cozy family holidays when everyone gathered at the table sharing food and stories.

Storage Tips

Store cooled ham balls in an airtight container with some extra glaze in the fridge for up to five days. For longer storage freeze them in a freezer-safe container or bag for up to three months. Thaw overnight in the fridge then warm gently in the oven or slow cooker with glaze to keep moist. Leftover ham balls also reheat well on the stove with a splash of broth or more glaze to prevent drying out.

Ingredient Substitutions

If you cannot find ground ham, use finely chopped leftover ham processed in a food processor to grind it yourself. You can swap ground pork with ground turkey if you want a leaner option. Use crushed buttery crackers like Ritz instead of saltines for a richer flavor in the meat mixture. For a gluten-free version, try gluten-free crackers and make sure the dry mustard does not contain any additives.

Serving Suggestions

Ham balls make a great party appetizer served with toothpicks and extra glaze for dipping. For a comforting family meal, serve alongside creamy mashed potatoes and steam-sautéed green beans or glazed carrots. Leftover ham balls chopped and folded into scrambled eggs or breakfast casseroles also make a tasty brunch idea.

These ham balls are a comforting, crowd-pleasing dish that reheats well and is perfect for holidays or weeknights. Make a double batch to freeze for easy future meals.

FAQs About This Recipe

→ What type of meat is used in these ham balls?

They are made with a blend of ground ham and ground pork, providing a smoky flavor balanced with mild pork.

→ How is the glaze prepared for the ham balls?

The glaze is made by boiling brown sugar, dry mustard, apple cider vinegar, and water until it thickens, then poured over the partially baked meatballs.

→ Can these ham balls be made ahead of time?

Yes, they can be prepared in advance, stored in the refrigerator for 3-5 days, or frozen for up to 3 months with the glaze.

→ What size should the ham balls be for best results?

Using a cookie scoop, typically 2-4 tablespoons of meat per ball, helps create evenly sized portions that cook evenly.

→ How should I ensure the ham balls stay moist and flavorful?

The brown sugar glaze keeps the meatballs moist while baking and adds a delicious sweet and tangy taste.

→ Is there a recommended internal temperature for cooking?

Ham balls should reach an internal temperature of 160°F to ensure they are safely cooked through.