Savory Sweet Mustard Glazed Ham Balls
Transform your leftover Easter ham into a delightful dish with these Savory Sweet Mustard Glazed Ham Balls. Each bite combines the rich flavor of ham with a sticky, sweet, and tangy mustard-based sauce that will have everyone coming back for seconds. Perfect as a hearty main course served over a bed of fluffy rice, or as bite-sized appetizers served on toothpicks for your next gathering. Adapted from the cherished recipe by Jean Pare, Millennium Edition, this version ensures all the flavors meld beautifully for a truly memorable meal.
10
Servings
N/A
Calories
12
Ingredients
Ingredients
cooked ham
2 lbs (ground)
milk
1/2 cup
egg
1 (beaten)
seasoning salt
1/4 teaspoon
salt
to taste
dried breadcrumbs or panko breadcrumbs
1 - 1 1/2 cups
brown sugar
1 cup (or use half Splenda for fewer calories)
flour
2 teaspoons
dry mustard
2 teaspoons
vinegar
1/2 cup
water
1/2 cup
prepared mustard
2 teaspoons
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a food processor or meat grinder, grind the leftover cooked ham until finely minced.
3
In a large mixing bowl, combine the ground ham, milk, beaten egg, seasoning salt, and enough breadcrumbs to form a mixture that holds together well. You may need to adjust the amount of milk or breadcrumbs to achieve the proper consistency.
4
Shape the ham mixture into meatballs, about 1 to 2 inches in diameter, and place them on a foil-lined, lightly oiled baking sheet.
5
Bake the meatballs in the preheated oven for 15 minutes, or until they are firm and lightly browned.
6
While the meatballs are baking, prepare the sauce by stirring together the brown sugar, flour, and dry mustard in a bowl. Slowly add the vinegar, water, and prepared mustard, whisking until smooth.
7
Transfer the baked ham balls into a 3-quart (3-liter) casserole dish. Pour the mustard sauce evenly over the ham balls.
8
Reduce the oven temperature to 350°F (175°C) and bake for 30-45 minutes, basting the ham balls with the sauce every 15 minutes. The sauce should become thickened and glossy before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sweet Mustard Glazed Ham Balls?
They are a flavorful dish made from ground cooked ham, shaped into balls, and baked in a sweet and tangy mustard-based glaze.
How should I prepare the ham for this recipe?
The leftover cooked ham should be finely minced using either a food processor or a meat grinder.
What ingredients are needed for the ham ball mixture?
You will need ground ham, milk, a beaten egg, seasoning salt, salt to taste, and dried or panko breadcrumbs.
What is the recommended size for the ham balls?
The mixture should be shaped into meatballs that are approximately 1 to 2 inches in diameter.
How do I prevent the ham balls from sticking to the baking sheet?
Place the ham balls on a foil-lined and lightly oiled baking sheet for the initial baking phase.
At what temperature do I first bake the ham balls?
The initial baking should be done in a preheated oven at 375°F (190°C) for 15 minutes.
What ingredients make up the mustard glaze?
The sauce consists of brown sugar, flour, dry mustard, vinegar, water, and prepared mustard.
Can I make this recipe lower in calories?
Yes, you can substitute half of the brown sugar with Splenda to reduce the calorie count.
How do I ensure the mustard sauce is smooth?
Stir the dry ingredients together first, then slowly add the vinegar, water, and mustard while whisking until smooth.
What size casserole dish is needed for the second bake?
A 3-quart (3-liter) casserole dish is recommended for baking the ham balls with the sauce.
What is the oven temperature for the second stage of baking?
Reduce the oven temperature to 350°F (175°C) before placing the casserole dish inside.
How long do the ham balls bake in the sauce?
They should bake for 30 to 45 minutes until the sauce is thickened and glossy.
How often should I baste the ham balls?
You should baste the ham balls with the mustard sauce every 15 minutes during the final baking period.
Can I serve these as appetizers?
Yes, they make excellent bite-sized appetizers when served on toothpicks.
What is a good side dish for ham balls as a main course?
They are delicious when served as a hearty main course over a bed of fluffy rice.
Is this a good recipe for holiday leftovers?
Absolutely, this recipe is specifically designed to transform leftover Easter ham into a new meal.
How many servings does this recipe provide?
The recipe yields approximately 10 servings.
What if my ham mixture is too wet or too dry?
You can adjust the consistency by adding more milk if it is too dry or more breadcrumbs if it is too wet.
What kind of breadcrumbs should I use?
You can use either standard dried breadcrumbs or panko breadcrumbs depending on your preference.
Is there a specific brand or source for this recipe?
This recipe is adapted from a version by Jean Pare in the Millennium Edition.
Does the sauce contain vinegar?
Yes, 1/2 cup of vinegar is used to provide the tangy flavor in the glaze.
How much ground ham is required?
The recipe calls for 2 pounds of ground cooked ham.
Can I use dry mustard and prepared mustard together?
Yes, the recipe uses 2 teaspoons of dry mustard and 2 teaspoons of prepared mustard for a layered flavor.
How much milk is used in the meatballs?
The recipe requires 1/2 cup of milk for the ham mixture.
What is the purpose of flour in the sauce?
Two teaspoons of flour are used to help thicken the mustard glaze as it bakes.
Should the meatballs be browned before adding the sauce?
Yes, they should be baked for 15 minutes until firm and lightly browned before being placed in the casserole dish.
What type of salt is recommended?
The recipe uses 1/4 teaspoon of seasoning salt plus additional regular salt to taste.
Is water added to the glaze?
Yes, 1/2 cup of water is whisked into the sauce ingredients.
Can I use this for a party gathering?
Yes, their bite-sized nature and savory-sweet flavor make them perfect for gatherings.
What should the final texture of the sauce look like?
The finished sauce should be thick, glossy, and cling to the ham balls.