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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Meet the Cook: Over the years, I have found this recipe ideal for using leftovers from a baked ham. The pleasantly soft ham balls are glazed with a thick sauce that's slightly sweet with a hint of cloves. I frequently take them to church potlucks. -Esther Leitch, Fredericksburg, Virginia Ingredients:
3 eggs |
1 cup milk |
1-1/4 cups quick-cooking oats |
2-1/2 pounds ground fully cooked ham |
sauce: |
1 cup plus 2 tablespoons packed brown sugar |
3 tablespoons cornstarch |
1/2 teaspoon ground cloves, optional |
1-3/4 cups pineapple juice |
1/2 cup light corn syrup |
3 tablespoons cider vinegar |
4-1/2 teaspoons dijon mustard |
Directions:
1. In a bowl, combine the eggs, milk, oats and ham; mix well. Shape into 1-1/2-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
2. In a saucepan, combine the brown sugar, cornstarch and cloves if desired. Stir in pineapple juice, corn syrup, vinegar and mustard until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over ham balls. Bake, uncovered, at 350° for 35-40 minutes or until browned. Yield: 10 servings.
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