Farmhouse Ham Balls Glazed

Smoky ham combined with simple ingredients and shaped into perfect little balls before being baked in a sweet and tangy glaze, these ham balls are a family favorite that offer comfort and flavor in every bite. Moist and tender, they bring back memories of holiday gatherings and warm Sunday dinners shared with loved ones.

I first tried this recipe during a family holiday party and instantly fell in love with the combination of smoky ham and the brown sugar glaze. Now it is requested every time we gather.

Ingredients

• Two pounds ground ham: choose from a butcher or grind leftover ham yourself to ensure quality and flavor
• Half a pound ground pork: adds moisture and balances the smoky flavor of the ham make sure it is unseasoned
• Two eggs: these help bind everything together so the meatballs hold their shape when cooking
• One medium finely minced onion: sweet or yellow onion works best for subtle savory notes
• One cup milk: adds richness and moisture to keep the meat tender
• One cup crushed saltine cracker crumbs: absorbs moisture and binds meat while adding a subtle saltiness
• One teaspoon salt: enhances all the flavors in the meat
• Half a teaspoon pepper: for gentle heat without overpowering
• One and a half cups brown sugar: the star of the glaze, adds sweetness and caramelization
• One tablespoon dry mustard: complements pork’s flavor and adds slight tang
• Half a cup apple cider vinegar: tenderizes the meat and balances the glaze with acidity
• Half a cup water: adds moisture, but can be omitted if the ham already contains water

Instructions

Sauté the Aromatics:

In this recipe the onion is used raw but minced finely to blend smoothly within the meat. Take your time mincing the onion to avoid large chunks so the texture stays balanced within the ham balls.

Combine the Ingredients:

Using a large bowl, add ground ham, ground pork, beaten eggs, minced onion, milk, crushed cracker crumbs, salt, and pepper. Mix thoroughly using your hands. This usually takes about 5 to 10 minutes to ensure all ingredients blend well and the mixture becomes sticky enough to roll easily.

Shape the Ham Balls:

Measure about two to four tablespoons of the mixture per ball depending on whether you want appetizer or meal sized portions. Roll each ball firmly in your hands to compact the meat and prevent them from falling apart during cooking.

Partially Bake the Ham Balls:

Preheat your oven to 350 degrees Fahrenheit. Place the ham balls in a single layer in a 9x13 inch glass baking dish. Bake for 30 minutes uncovered to let them set and cook initially.

Prepare the Glaze:

While the ham balls bake, combine brown sugar, dry mustard, apple cider vinegar, and water in a medium saucepan. Bring to a boil and simmer for about five minutes until slightly thickened.

Glaze and Finish Baking:

Pour the hot glaze evenly over the partially baked ham balls. Return the dish to the oven and bake for an additional 15 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

Rest and Serve:

Allow the ham balls to rest about five minutes after baking. This helps the juices redistribute and keeps them moist. Serve warm with your favorite sides.

The ground ham is my favorite ingredient because it gives these balls a unique smoky depth you rarely find in everyday meatballs. I treasure the memories of my grandma making this recipe for holidays and how it would fill the house with an irresistible aroma.

Storage Tips

Store leftover ham balls in an airtight container with some extra glaze to keep them moist. Refrigerate for 3 to 5 days or freeze for up to 3 months. Reheat gently in the oven or microwave adding a little extra glaze or water to retain moisture.

Ingredient Substitutions

If you cannot find ground ham, use finely chopped leftover cooked ham finely minced in a food processor combined with ground pork. Substitute crushed Ritz crackers or plain breadcrumbs for saltines but expect a slight difference in texture and saltiness.

Serving Suggestions

These ham balls pair wonderfully with classic sides like green beans, mashed potatoes, or an instant mashed potato casserole. For a fun twist try topping with crushed pineapple after reheating for a sweet and savory flavor balance.

These ham balls are a comforting, crowd pleasing dish perfect for holidays and gatherings. They reheat and freeze well, making them an easy make ahead option.

Common Recipe Questions

→ What type of ham is best for these balls?

Use pre-cooked ground ham with natural juices, ideally from a butcher or quality supermarket, to ensure good flavor and moisture.

→ Can I make these without ground pork?

Ground pork balances the smoky ham with a milder flavor, but you can adjust ratios or substitute with other ground meats as preferred.

→ How is the glaze made?

The glaze combines brown sugar, dry mustard, apple cider vinegar, and water, heated until boiling to create a sweet and tangy coating.

→ What size should I shape the meat balls?

Use a cookie scoop to form balls about 2 tablespoons each for appetizers, or larger for meal portions; consistency helps them cook evenly.

→ How do I ensure the meat balls stay moist?

The brown sugar glaze keeps them moist during baking, and letting them rest after cooking helps distribute juices evenly.

→ Can I prepare these ahead of time?

Yes, prepare and bake in advance, then refrigerate or freeze leftovers with extra glaze; reheat gently before serving.