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Need a cozy bite that disappears fast at family get-togethers or potlucks? These brown sugar glazed ham balls are the way to go. They taste a little tangy and sweet, with that warm flavor everyone loves. Plus, they're a great way to get rid of extra ham hanging around.
Every Easter, these would vanish quickly from my grandma's buffet table. I remember making a huge batch for a block party once. Everyone wanted to know how to make them, so I wrote it down for at least twelve people that afternoon.
Tasty Ingredients
- Cubed ham (fully cooked): grab a smoky, marbled one for more flavor, cut into cubes for mixing
- Ground pork: look for fresh pink pork to keep everything moist and juicy
- Whole milk: splurge for good milk, it keeps things soft and adds creamy richness
- Crushed unsweetened cornflakes: helps everything stick together and gives a subtle crunch
- Large egg: the fresher the better for holding everything together
- Soft brown sugar: pick one that's still a bit sticky so it melts nicely in the mix and on top
- Fresh ground mustard: adds a gentle bit of zing to balance the sweet
- Salt: brings out all the other flavors
- Cider vinegar: pick a cloudy one for extra punch in the glaze
Easy Steps
- Bake and Glaze:
- Pop your ham balls into a 350 degree oven for about thirty to thirty five minutes. Swap the pans around and roll them a little halfway through so all sides get golden. When they're ready, pour the rest of your glaze over and serve while everything's still warm and sticky.
- Prep Your Ham:
- Cut up the cooked ham, then grind it up in a food processor a handful at a time. You want it looking like chunky breadcrumbs, not mush, so the bites are soft instead of lumpy.
- Mix It All:
- Toss ground ham, pork, milk, cornflakes, egg, brown sugar, mustard, and salt into a big bowl. Gently mix with your hands or spoon until it just comes together but isn't overmixed. This keeps them tender.
- Shape Your Balls:
- Wet your hands and roll the mixture into balls, about an inch wide. Set them on greased pans with space in between—that way, they're less likely to steam and more likely to brown up just right.
- Make and Warm the Glaze:
- Stir brown sugar, mustard, and vinegar together in a small pot on medium. Keep stirring until everything looks glossy and there aren't any gritty bits left—should only take a couple of minutes.
- Brush and Pre-Bake:
- Carefully brush half the glaze over your ham balls. Take your time so the balls don't fall apart. Make sure each one's got a good coat.
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Kiddos usually can't resist these—the brown sugar really does its magic. My cousin and I used to sneak a little glaze and smear it on our rolls when the adults weren't watching. Brings back all kinds of fun memories.
Storage Ideas
Let leftover ham balls cool off, then pop them in a container with a tight-fitting lid and keep in the fridge for a few days. To warm up, just cover and bake at 300 until they're hot or zap in the microwave a little at a time. If you want to keep some longer, freeze them (without glaze) on a sheet pan first, then tuck into a freezer bag for up to three months. Make a fresh batch of glaze when you're serving again for the brightest flavor.
Swaps
Out of ground pork? Swap in turkey or chicken—just remember, they're lighter in flavor and not quite as rich. No cornflakes? Try gluten-free ones or plain breadcrumbs. If you don't have cider vinegar, white wine vinegar or even a squeeze of lemon will brighten up the glaze. Add a dash of smoked paprika for some cozy warmth too.
Serving Ideas
These are killer as finger food before dinner but also work great with creamy mashed potatoes or stuffed in sub rolls with a drizzle of extra glaze. Put out crisp slaw and tangy pickles to play up the flavors. If you're feeling fancy, skewer each ball with a toothpick and toss some fresh parsley on just before you serve.
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Fun Background
Folks in the Midwest have been making these for ages thanks to clever farm cooks finding ways to use up leftover ham—especially after big holiday feasts. The sweet-with-a-punch glaze comes from old-school German and Dutch kitchens, where a little sugar and vinegar turned leftovers into something really tasty and special.
Frequently Asked Questions About Recipes
- → What type of ham works best?
Go for any cooked ham—fully cooked ones have that classic texture and flavor. If you've got leftover ham from a roast, that'll totally work too.
- → Can I substitute cornflakes in the mixture?
Totally! Use crushed crackers or regular breadcrumbs instead. Cornflakes just add a bit of crunch, so swap as you like.
- → How do I ensure the balls hold their shape?
Don't over-mix—just get it combined, then gently roll one-inch balls. That helps keep them soft instead of dense.
- → How long should I bake the ham balls?
Pop them in at 350°F for about 30 to 35 minutes until they start getting brown. Give them a turn and a stir halfway through so they cook evenly.
- → What makes the glaze tangy?
You'll get that kick from mixing brown sugar, a little cider vinegar, and mustard. Sweet and tart together make them special.
- → Are these suited as appetizers?
For sure! They're made for parties or sharing. Bite-sized and sweet-savory, so they're a hit at any festive spread or potluck.