Pineapple, brown sugar and spicy brown mustard combine to create a tangy sauce for these savory ham and pork appetizers.
4 eggs, lightly beaten
1 medium onion, chopped
1-1/2 cup Pepperidge Farms bread crumbs
2 pounds ground ham
1 pound ground pork (or sausage)
2 cans (8 ounces each) crushed pineapple
1 cup packed brown sugar
1/4 cup French's Spicy Brown Mustard
2 tablespoons cider vinegar
In a bowl, combine the eggs, onions and bread crumbs. Crumble the meat over this mixture and mix well. Shape into 1/2 inch balls. Place in two greased 13X9X2 inch baking dishes.
In a blender or food processor, combine the pineapple, brown sugar, mustard and vinegar; cover and process until smooth. Pour over ham balls. (May freeze for up to 2 months! Or) Bake, uncovered at 350 for 45-50 minutes, basting occasionally with sauce.
To bake frozen ham balls: Completely thaw in frig. Bake as directed.
Yield: 2 batches of about 30 ham balls each.