Ham Balls Brown Sugar Glaze

Ham Balls with Brown Sugar Glaze are the answer when you need a comforting appetizer that helps use up leftover ham and brings nostalgia to the table. Each tender bite is a little sweet and tangy from the glaze with a mellow savoriness that feels right at home during family gatherings or holiday spreads.

Brings back memories of my grandmother’s kitchen at Easter where these were always the first thing to disappear from the buffet. I made a double batch one year for a neighborhood block party and had to hand out the recipe at least a dozen times.

Ingredients

• Fully cooked ham: cubed for best texture and rich flavor you want one with a bit of marbling choose a well-smoked variety if you can
• Ground pork: to add moisture and a slight fattiness that keeps the ham balls juicy aim for one that is fresh and rosy pink
• Whole milk: for richness and tenderness a good quality whole milk really makes a difference
• Crushed cornflakes: add crunch and help bind the mixture look for an unsweetened brand
• Large egg: use the freshest egg for better binding
• Brown sugar: adds sweet depth to both the ham balls and glaze pick a moist and soft variety for best melting
• Ground mustard: adds a pleasantly sharp kick try to grab a fresh ground mustard for max flavor
• Salt: keeps all the flavors in balance
• Cider vinegar: in the glaze for gentle tang always opt for one with a little sediment for extra depth

Step-by-Step Instructions

Prep the Ham:

Cube the fully cooked ham and pulse in batches using a food processor until it is finely ground with the look of coarse breadcrumbs this step ensures the final texture is even and soft not chunky

Make the Mixture:

In a large bowl combine the ground ham ground pork whole milk crushed cornflakes large egg brown sugar ground mustard and salt mix gently with your hands or a sturdy spoon just until everything looks combined do not overwork or the meatballs will get tough

Shape the Ham Balls:

With damp hands roll the mixture into one inch balls and line them in a single layer on greased baking pans spacing them so they do not touch this helps them brown and cook evenly

Mix and Heat the Glaze:

In a small saucepan combine brown sugar cider vinegar and ground mustard set this over medium heat and stir until the sugar fully dissolves and the glaze feels smooth this usually takes two to three minutes

Glaze and Prebake:

Brush half of the prepared glaze over the ham balls making sure they are evenly coated do this gently so the balls stay together

Bake and Serve Warm:

Bake at 350 degrees for thirty to thirty five minutes rotating pans and giving gentle stirs at the halfway point for even browning once golden and sizzling toss balls in the remaining glaze and serve while they are still warm and glossy

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The brown sugar really makes this dish pop and is my secret weapon for convincing picky kids to try something new. My cousin still talks about how we used to sneak leftover glaze and drizzle it on dinner rolls when no one was looking.

Storage Tips

Store cooled ham balls in a tightly sealed container in the refrigerator for up to four days. Warm leftovers by baking covered at 300 degrees until hot or microwave in short bursts. For longer storage freeze cooked ham balls without glaze on a baking sheet then place in a freezer bag up to three months. Make fresh glaze and toss with reheated ham balls before serving to keep the flavor bright.

Ingredient Substitutions

If you do not have ground pork you can use ground chicken or turkey though the flavor will be milder and texture slightly less rich. Gluten free cornflakes or even breadcrumbs can stand in if needed. No cider vinegar Try white wine vinegar or even fresh lemon juice for a lighter glaze. Feel free to add a pinch of smoked paprika to the glaze for even more warmth.

Serving Suggestions

These shine as an appetizer but are also strong as a main with mashed potatoes or in sub rolls with extra glaze spooned on top. Serve with pickles and a crisp slaw for contrast. For a festive look skewer each ham ball with a fancy toothpick and sprinkle with fresh chopped parsley just before serving.

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A Bit of History

Ham balls are a Midwestern classic born from farm households that looked for clever ways to use up leftover hams especially after holidays. The sweet and tangy glaze is a nod to German and Dutch immigrant kitchens where a little sugar and vinegar could turn any meat into something memorable and special.

Recipe FAQs

→ What type of ham works best?

Fully cooked ham is preferred for its texture and flavor; leftover baked ham can be used for convenience.

→ Can I substitute cornflakes in the mixture?

Yes, crushed crackers or breadcrumbs can be swapped for cornflakes if desired, though cornflakes add a subtle crunch.

→ How do I ensure the balls hold their shape?

Mix ingredients just until combined and gently form 1-inch balls; avoid overworking the mixture to keep them tender.

→ How long should I bake the ham balls?

Bake at 350°F for 30–35 minutes, or until beginning to brown. Rotate pans and stir halfway for even cooking.

→ What makes the glaze tangy?

The combination of brown sugar, mustard, and cider vinegar provides a sweet and tangy coating to finish the dish.

→ Are these suited as appetizers?

Yes, their bite-sized shape and sweet-savory flavor make them perfect for gatherings, potlucks, or festive occasions.