How to make it

  • Mix together ground ham and pork, bread crumbs, eggs and water. My mother's notes say to use your hands.
  • The original recipe says to make 16 balls. This are big more like a meal per ball, we tend to make 30 balls placing them in a 9X13 baking dish sprayed with no-stick.
  • Preheat oven to 325* F.
  • Combine ingredients for the sauce in a small sauce pan heating to dissolve sugar. Pour sauce over ham balls.
  • Bake uncovered for an hour or until done (this will depend on how big you made your balls)
  • Baste frequently (the more you baste, the more likely it will take longer to bake)
  • There is no need to turn these as the basting puts a beautiful brown colored glaze on each candied delight.
  • We have served these hot, warm and cold. Great leftovers. Great for holiday hors devours.

Reviews & Comments 5

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  • chummers 1 year ago
    Note flip flop in water and milk. Milk goes in the meat mixture. Funny story there.
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  • 22566 1 year ago
    Interesting...seems like you are on a roll.
    Anything that has survived that many decades and still enjoyed,should be investigated.
    I like a recipe that holds the idea of the adaptation of the wild instead of the domesticated...dove,duck,pheasant,quail,grouse,deer,elk, ect, ect, holds my attention.
    Thank-you
    Kind Regards
    Joyce
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  • chummers 1 year ago
    I have used this recipe with pheasant Marie, it works very well.
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  • NPMarie 1 year ago
    So glad you said this recipe was adaptable:) I bookmarked to try with ground turkey, to try in the near future:) Love the sauce ingredients!
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