Vintage Ham Balls with Sweet Mustard Glaze

 A vintage newspaper recipe of tender ham and pork meatballs baked in a sweet and tangy brown sugar glaze, that's perfect to serve any time.

An old newspaper clipping recipe that has stood the test of time. These tender ham balls are made with finely ground ham, pork, and a simple binder of milk, crackers, and egg. 

They're delicious as a hearty snack, party appetizer, or served as a main dish. The rich brown sugar and mustard glaze caramelizes beautifully in the oven and truly takes these ham balls over the top.

Ingredients:

1 lb. fully cooked ham, cubed
1 lb. ground pork
1 c.milk
1 c. crushed crackers or stuffing mix
1 egg, lightly beaten
1/4 c. brown sugar
1 Tbs. mustard (ground or prepared)
1/2 teaspoon salt

Glaze:
1 c. brown sugar
1/4 c. vinegar
1 Tbs. mustard (ground or prepared) 

Directions:

Preheat oven to 350°F. Grease a 15 x 10 x 1-inch baking pan.

Working in batches if needed, pulse the cubed ham in a food processor until finely ground.

In a large bowl, combine the ground ham, ground pork, milk, crushed crackers or stuffing mix, egg, brown sugar, mustard, and salt.  Mix gently just until combined. Avoid overmixing.

Shape the mixture into 1-inch balls and place them in a single layer in the prepared baking pan.

To make the glaze, combine the brown sugar, vinegar, and mustard in a small saucepan over medium heat.

Cook and stir until the brown sugar has completely dissolved.

Spoon or pour half of the glaze over the ham balls.
Bake for 15 minutes.

Remove the pan from the oven and carefully turn the ham balls over.

Pour the remaining glaze over the ham balls and return to the oven.

Bake for an additional 15 to 20 minutes, or until the ham balls are cooked through, and the glaze is bubbling.

Serve warm. 

Tips for Best Success:

• Use fully cooked ham for the best texture and flavor.
• Pulse the ham finely, but avoid turning it into a paste. A slightly coarse grind gives the ham balls better texture.
• Mix gently once the ingredients are combined. Overmixing can make the ham balls dense.
• Use lean ground pork to prevent excess grease in the pan.
• Shape evenly sized balls so they cook uniformly.
• Turn carefully halfway through baking to keep the ham balls intact and ensure they are evenly glazed.
• Warm the glaze until smooth before pouring it over the ham balls for even coverage.
• If the mixture seems too wet, add a few more crushed crackers. If too dry, add a splash of milk.

Variations and Substitutions:

• Add 1/2 cup finely crushed pineapple to the meat mixture.
• Replace half the brown sugar in the glaze with maple syrup.
• Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the glaze.
• Add 1/2 teaspoon ground cloves to the glaze for a festive flavor.
• Use cracker crumbs, bread crumbs, or quick oats instead of stuffing mix.
• Substitute ground turkey for the ground pork for a lighter version.
• Apple cider vinegar can replace white vinegar.
• Dijon mustard can be used in place of prepared yellow mustard.
• Honey can replace part of the brown sugar in the glaze.

Serving Suggestions:

• Serve as an appetizer with toothpicks for parties and potlucks.
• Pair with mashed potatoes and green beans for a comforting family meal.
• Serve alongside scalloped potatoes and a garden salad.
• Add to a holiday buffet with baked beans and dinner rolls.
• Serve over rice for an easy weeknight dinner.
• Include on a game-day snack table with cheese, crackers, and vegetable trays.

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze cooked ham balls and glaze in freezer-safe containers for up to 3 months.
• Reheating
• Oven: Bake at 325°F until heated through, about 15–20 minutes.  Add a spoonful of water if the glaze has thickened too much during storage.

Frequently Asked Questions:

Can I make ham balls ahead of time?
Yes. Shape the ham balls and refrigerate them up to 24 hours before baking.

Can I freeze ham balls before baking?
Yes. Freeze the shaped ham balls on a baking sheet, then transfer to a freezer bag. Thaw before baking.

What kind of ham works best?
Fully cooked smoked ham provides the best flavor and texture.

Can I use leftover holiday ham?
Absolutely. This recipe is an excellent way to use leftover baked ham.

Why are my ham balls falling apart?
The mixture may need additional cracker crumbs, or the ham may have been processed too coarsely.

Can I make these larger?
Yes. Increase the baking time as needed and verify they are fully cooked in the center.

Do I have to use the glaze?
The glaze is highly recommended because it provides the signature sweet-and-tangy flavor, but the ham balls can be baked without it.