The name “Old Fashioned Ham Balls” might not immediately conjure images of gourmet dining or tantalizing flavors. In fact, it might even sound a little… well, less than appetizing. Perhaps you’re thinking of other less-than-glamorous dish names like “Repurposed Egg Salad” or “Blood Sausage” – you get the idea. But let’s set aside initial impressions, because sometimes, the most unassuming dishes hide the most incredible secrets.

Visually, these aren’t your typical picture-perfect meatballs. They boast a rich brown crust from the oven, yet a surprising pinkish hue on the inside. While the color makes perfect sense given the primary ingredient, it can be a bit unexpected for those accustomed to traditional beef or pork meatballs. But trust us, what these ham balls lack in conventional beauty, they more than make up for in flavor, texture, and sheer craveability.

From Skepticism to Obsession: My Ham Ball Revelation

Allow me to share a deeply personal story that transformed my perception of this humble dish forever. The year was nineteen ninety-seven. My husband and I were headed to my father and step-mother Val’s home for Easter dinner, anticipating the arrival of our first child. I was firmly entrenched in the grips of severe morning sickness, a relentless companion that had made nearly every food item repulsive for two and a half grueling months. Nothing smelled good, nothing looked appealing, and the thought of eating often sent my stomach churning. My diet consisted mainly of bland saltine crackers, seltzer, and the bare minimum needed to sustain myself and ensure the baby’s growth.

As I puttered around Val’s kitchen, making polite conversation, I secretly braced myself for the customary few courtesy bites I’d force down before excusing myself from the table. Val, hand resting on a covered casserole dish, cheerfully announced, “These are ham balls!”

If you think you know what happened next, you might be surprised. What registered in my morning-sickness-addled brain wasn’t the full, slightly off-putting name. It was simply “These are ham…” and then a sudden, undeniable blanketing of my senses. An intoxicating aroma of salty ham and the sticky, sweet-savory brown sugar mustard glaze enveloped me. The deep brown crust promised something extraordinary. It smelled utterly perfect. It looked absolutely amazing.

In that singular moment, all I wanted was to plunge my face into that casserole and not emerge until every last bit was devoured. Not for the first time, and certainly not the last, I turned to Val with an expression of pure awe. I’m not entirely sure what I mumbled, but the outcome was a glorious, sticky ham ball impaled on a fork, handed directly to me. I took a cautious nibble, then another, before, like the Tootsie Roll Owl, I gobbled the entire thing down in one go.

It was a revelation – the first genuine, satisfying food I had eaten in weeks. I made up for lost time with gusto. My husband (dubbed the Evil Genius for his uncanny ability to make food disappear when my back was turned) ate his modest portion, from which I shamelessly pilfered when he wasn’t looking. Whether anyone else at the table received a proper serving after I had my fill, I honestly can’t recall. And quite frankly, I didn’t care. I was a primal force of nature, consumed by an insatiable craving finally met.

A Beloved Tradition: Ham Balls for Every Occasion

That initial experience wasn’t a fluke; it was the beginning of a lifelong love affair. Over the years, ham balls became such an eagerly anticipated part of our Easter celebrations that we eventually bypassed the traditional roasted ham dinner altogether, going straight for these savory spheres of joy. Nowadays, Easter Sunday demands a triple batch of these sweet, salty, savory, sour, and utterly sticky ham meatballs, ensuring enough for the holiday feast and a couple of delightful meals afterward.

The versatility of Old Fashioned Ham Balls is part of their charm. For a satisfying lunch or dinner, nothing beats a ham ball sandwich. Picture soft, fresh bread, sliced bread and butter pickles for a touch of tang, a smear of your favorite mustard, and a side of hearty baked beans. My husband often gets a little misty-eyed just thinking about it. For a quick and universally loved weeknight meal, serve ham balls over steamed or fried rice, generously drizzled with sweet garlic chili sauce. It’s a fusion of flavors that works surprisingly well, turning leftovers into an entirely new culinary experience.

Speaking of leftovers, if you find yourself with any (a rare occurrence!), they are perfectly suited for our Sweet and Sour Ham Ball Stir-Fry. It’s a quick and easy way to enjoy their delightful flavors in a new context. But honestly, the best way to enjoy these ham balls is arguably the simplest: snuck straight from the bowl after all the kids are asleep, when you can truly savor each sticky, flavorful bite in quiet solitude. A word to the wise, however: be sure to wash your hands before you start your clandestine snacking. You’ll absolutely want to lick that irresistible glaze from your fingers, and I wouldn’t want you to be unprepared for such a joyful moment. Who’s looking out for you? Me. That’s who.

The Anatomy of a Perfect Ham Ball

What makes these ham balls so utterly irresistible? It starts with a careful blend of ground pork and finely ground leftover ham. This combination ensures a perfect texture – not too dense, not too crumbly. The inclusion of eggs and milk binds everything together, while crushed shredded wheat cereal acts as an unexpected but brilliant binder, absorbing moisture and contributing to a tender, light interior. The magic truly happens when these savory spheres are bathed in their spectacular glaze.

The Secret is in the Glaze: Sweet, Tangy, and Irresistible

The glaze is where the “sweet and sour” character of these ham balls shines. A generous amount of lightly packed brown sugar provides deep sweetness and rich caramel notes, creating that coveted sticky exterior. This sweetness is perfectly balanced by a significant addition of apple cider vinegar, which offers a bright, tangy counterpoint. Crucially, don’t substitute white vinegar here; apple cider vinegar brings a depth and warmth that plain white vinegar simply cannot match. Finally, ground mustard powder (or a good British-style prepared mustard like Coleman’s) adds a subtle, piquant kick, elevating the entire flavor profile and ensuring every bite is a harmonious blend of sweet, savory, and tangy perfection.

Essential Tools for Crafting Old Fashioned Ham Balls:

• Medium Cookie Scoop/Disher: For perfectly uniform ham balls that cook evenly.
• Food Processor: Ideal for grinding the ham to the right consistency if you don’t have a meat grinder.
• Large Mixing Bowl: You’ll need plenty of space to combine all those delicious ingredients.
• Two 9×13-inch Baking Pans (or these prettier ones!): Essential for baking your ham balls to golden, sticky perfection.

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Taste of Home Old Fashioned Ham Balls

Sticky, sweet-and-sour, savory ham meatballs in a brown sugar and mustard glaze. Use up your leftover ham, or make like us and skip the ham dinner going straight to these.

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Ingredients

For the Ham Balls:

• 2 pounds ground pork
• 2 pounds leftover ham
• 4 large eggs
• 1 1/2 cups milk
• 1 1/3 cups crushed shredded wheat cereal You can use a food processor or a zipper top bag and a mallet for the job!

For the Glaze:

• 3 1/2 cups brown sugar lightly packed
• 1 1/2 cups water
• 1 cup apple cider vinegar Don’t use white vinegar here. It lacks oomph!
• 2 teaspoons ground mustard powder Or 1 tablespoon prepared British-style mustard, like Coleman’s.

Instructions

• Use the coarse setting on your meat grinder to grind your ham. (If you do not have a meat grinder, use your food processor to pulse until it is finely chopped like hamburger or chop very finely with a large, sharp knife.)
• Preheat the oven to 350°F (175°C).
• Evenly coat two 9″x13″ baking dishes with non-stick cooking spray.
• Combine all the ham ball ingredients in a large mixing bowl and mix together with your hands until all ingredients are evenly distributed.
• Roll the meat into 2-inch balls. (Using a medium sized disher helps to get evenly sized meatballs so they cook at the same rate.)
• Arrange the ham balls in the prepared pans. Set aside.
• Add all the glaze ingredients to a medium-sized, heavy-bottomed saucepan over medium-high heat and bring to a boil, whisking just until the sugar is fully melted.
• Reduce heat and simmer for 4 minutes. Do not cover the pan while simmering.
• Pour the hot glaze evenly over the ham balls, dividing it between the two pans.
• Bake the ham balls, uncovered, for 70 minutes, or until the sauce has reduced to a syrupy consistency and the ham balls are beautifully browned and cooked through.

Notes

These ham balls freeze exceptionally well, so don’t hesitate to make a large batch. However, be warned: they are so undeniably tasty, you might not have many left to freeze!

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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This post was originally published on April 26, 2011, and has been updated for clarity and comprehensive information.