 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
A great use for your leftover Easter ham and the sweet mustardy sauce is delicious. Make smaller balls to serve on toothpicks as an appetizer or make larger ones to serve on rice as an entree. Adapted from Jean Pare, Millenium Edition. Ingredients:
2 lbs cooked ham |
1/2 cup milk |
1 egg |
1/4 teaspoon seasoning salt |
salt |
1 -1 1/2 cup dried breadcrumbs or 1 -1 1/2 cup panko breadcrumbs |
1 cup brown sugar (or use half splenda for fewer calories) |
2 teaspoons flour |
2 teaspoons dry mustard |
1/2 cup vinegar |
1/2 cup water |
2 teaspoons prepared mustard |
Directions:
1. Grind ham in a meat grinder or food processor.
2. Mix ham with the next 5 ingredients (you may require more milk and/or bread crumbs for meatballs to hold their shape) and shape into 1 or 2 inch meatballs.
3. Place on a foil-lined and lightly oiled baking sheet and bake for 15 minutes at 375 degrees until firmed up and browned. Remove from oven and turn into a 3 quart (3 litre) casserole dish.
4. Stir together the sugar, flour and dry mustard. Add vinegar, water and prepared mustard and whisk until smooth. Pour over ham balls.
5. Bake at 350 degrees for 30 - 45 minutes, basting with sauce every 15 minutes, until sauce is thickened.
|
|