Ham Balls Recipe

Ground ham: Finely minced ham that forms the base of the ham balls.

Ground pork: Adds moisture and flavor to the ham balls.

Bread crumbs: Helps bind the mixture together.

Milk: Adds moisture and helps soften the bread crumbs.

Beaten egg: Acts as a binder to hold the mixture together.

Brown sugar: Adds sweetness to the sauce.

Vinegar: Provides a tangy contrast to the sweetness of the brown sugar.

Dry mustard: Adds a subtle, spicy flavor to the sauce.

Water: Helps to dissolve the sugar and create the sauce.

When forming the ham balls, ensure they are uniform in size to promote even cooking. Use a cookie scoop or your hands to shape them, aiming for about 1.5 inches in diameter. This will help them cook through evenly and maintain a consistent texture. Additionally, when mixing the ground ham and ground pork with the other ingredients, avoid over-mixing to prevent the meat from becoming tough.

• ground ham - Substitute with ground turkey: Ground turkey provides a similar texture and can be seasoned to mimic the flavor of ham.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can be used to maintain the consistency of the meatballs.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture in the recipe.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative while still providing the necessary moisture.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binder.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can be used as a natural alternative.

• vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and can be used to balance the flavors.

• dry mustard - Substitute with dijon mustard: Dijon mustard can provide a similar tangy flavor and can be used in a slightly larger quantity.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the dish compared to plain water.

• Allow the ham balls to cool completely after baking. This ensures that they retain their shape and texture when stored.

• Transfer the cooled ham balls to an airtight container. If stacking them, place a sheet of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator if you plan to consume the ham balls within 3-4 days. This keeps them fresh and ready for a quick reheat.

• For longer storage, place the ham balls on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for 1-2 hours until they are solid.

• Once frozen, transfer the ham balls to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the ham balls in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Reheat the ham balls in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat them in a microwave, but be sure to cover them to retain moisture.

• If you have leftover sauce, store it separately in an airtight container in the refrigerator for up to a week. Reheat and pour over the ham balls when serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ham balls in a baking dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes, or until the ham balls are warmed through.
  5. For an extra touch, baste with any remaining sauce halfway through reheating.

• Microwave Method:

  1. Place the ham balls on a microwave-safe plate.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and stir the sauce if needed.
  5. Continue heating in 1-minute increments until fully reheated.

• Stovetop Method:

  1. Place the ham balls in a saucepan or skillet.
  2. Add a small amount of water or leftover sauce to the pan.
  3. Cover and heat over medium-low heat.
  4. Stir occasionally and heat until the ham balls are warmed through, about 10-15 minutes.

• Slow Cooker Method:

  1. Place the ham balls in the slow cooker.
  2. Add any remaining sauce or a bit of water to keep them moist.
  3. Cover and set to low heat.
  4. Heat for 1-2 hours, or until the ham balls are thoroughly warmed.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the ham balls in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if they are heated through and add a couple more minutes if necessary.

• Oven: Used to bake the ham balls at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining the ground ham, ground pork, bread crumbs, milk, and beaten egg thoroughly.

• Baking dish: Used to place the shaped ham balls in for baking.

• Separate bowl: Needed to mix the brown sugar, vinegar, dry mustard, and water to create the sauce.

• Measuring cups: Necessary for accurately measuring the bread crumbs, milk, brown sugar, vinegar, and water.

• Measuring spoons: Used to measure the dry mustard.

• Whisk: Helps in beating the egg and mixing the sauce ingredients until the sugar is dissolved.

• Basting brush: Useful for basting the ham balls with the sauce occasionally during baking.

• Spatula: Handy for mixing the meat mixture and scraping down the sides of the mixing bowl.

• Meat thermometer: Optional, but useful for ensuring the internal temperature of the ham balls reaches a safe level.

• Serving platter: For presenting the baked ham balls once they are done.

Prepare ingredients ahead: Measure and mix the bread crumbs, milk, and beaten egg in advance to streamline the process.

Use a food processor: Quickly combine the ground ham and ground pork using a food processor for a uniform mixture.

Pre-make the sauce: Mix the brown sugar, vinegar, dry mustard, and water the night before to save time.

Batch cooking: Double the recipe and freeze extra ham balls for a quick meal later.

Uniform shape: Use a cookie scoop to shape the ham balls evenly, ensuring they cook at the same rate.