Wednesday, March 21

Sweet N' Sour Ham Balls

I made these ham balls, week before last, when hunting for something different for my Friday night get-together. Wish I had had the good sense to photograph the finished product! I always try to find something quick and easy to make with existing ingredients. I managed to make good use of ham left from Christmas that I had cubed and frozen. I substituted Jimmy Dean Maple flavored breakfast sausage for the ground pork.

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.

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