Smoky Farmhouse Ham Balls (Printer-Friendly)
Savory ham balls baked with a brown sugar glaze for moist, flavorful bites everyone will enjoy.
# What You’ll Need:
→ Meat
01 -
2 pounds ground ham
02 -
0.5 pound ground pork
→ Binders and Seasonings
03 -
2 large eggs
04 -
1 medium onion, finely minced
05 -
1 cup whole milk
06 -
1 cup crushed saltine cracker crumbs
07 -
1 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Brown Sugar Glaze
09 -
1.5 cups packed brown sugar
10 -
1 tablespoon dry mustard
11 -
0.5 cup apple cider vinegar
12 -
0.5 cup water
# Steps to Make This:
01 -
Preheat oven to 350°F. Lightly grease a 9x13-inch glass baking dish.
02 -
In a large mixing bowl, combine ground ham, ground pork, beaten eggs, minced onion, milk, crushed saltine crackers, salt, and pepper. Mix thoroughly by hand for 5 to 10 minutes until well incorporated.
03 -
Shape the mixture into balls using 2 to 4 tablespoons of meat each. Roll and press firmly to bind, then arrange in a single layer in the prepared baking dish.
04 -
Bake the meatballs in the preheated oven uncovered for 30 minutes.
05 -
While meatballs bake, combine brown sugar, dry mustard, apple cider vinegar, and water in a medium saucepan. Bring to a boil over medium heat, then remove from heat.
06 -
Pour the hot glaze evenly over partially baked meatballs. Return to the oven and bake an additional 15 minutes or until the internal temperature reaches 160°F with a digital thermometer.
07 -
Remove the meatballs from the oven and allow them to rest for 5 minutes before serving.
# Additional Notes:
01 -
Use a cookie scoop to ensure uniform meatball sizes for consistent cooking. Leftover meatballs keep well refrigerated for up to 5 days or frozen for up to 3 months.
02 -
Reheat gently and consider serving with crushed pineapple for a variation.