Iowa Ham Balls
Ground ham and pork formed into balls, baked in a sweet-and-tangy glaze, a potluck and church-supper staple across Iowa.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22
- carbs
- 30
- protein
- 26
- calories
- 420
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a large baking dish.
- 2
Add ground ham, ground pork, graham cracker crumbs, milk, and eggs to a large bowl. Mix gently until just combined.
- 3
Shape the mixture into golf ball-sized rounds. Place them in the prepared baking dish.
- 4
Whisk the brown sugar, vinegar, dry mustard, and water together in a small bowl.
- 5
Pour the glaze evenly over the ham balls.
- 6
Bake uncovered for 45 to 50 minutes. Spoon glaze over the balls halfway through until they are firm and deep amber.
- 7
Let them rest for 5 minutes. Spoon the pan glaze over the top before serving.
Chef's tips
Do not overmix the meat so the ham balls stay tender. Spooning glaze over the balls halfway through baking adds rich flavor.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat in a 325°F oven, covered, for about 15 minutes.
Common mistakes to avoid
- •Overmixing the meat, which makes the ham balls tough and dense.
- •Skipping the basting step, leaving the glaze pale and thin.
Serving suggestions
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