Glazed Ham Balls

READY IN: 1hr 10mins
Recipe by ratherbeswimmin

Wonderful party food.

Top Review by Chef Kate

This review is for the excellent glaze--I made my ham balls with soft breadcrumbs soaked in milk. I felt that this glaze recipe was a bit heavy on cornstarch and used just over 2 tablspoons--now I know that next time I will use even less. I also used port wine vinegar (had no cider vinegar on hand) and it worked beautifully. Also, instead of the optional ground cloves, I used a hit of garam masala which turned out to be a happy choice. As my glaze was cooking, I really did find it too thick and added a bit of water and a bit of white wine and the juice of half a lemon. The tartness was a really good addition as the glaze is really sweet. I have leftovers and more ham so I plan to add to the existing glaze a second batch with just one and a half tablespoons (scant) of cornstarch, and more liquid--a combo of pineapple juice, white wine (or some rather sweet rose I have on hand) and lemon juice. I also have some fresh pineapple so will throw some chunks of that into the baking dish. I know I made changes, but the bones of this recipe are ratherbeswimming's--and I'm grateful for this really great basis for a glaze.

Ingredients Nutrition


  1. In a large bowl, add eggs, milk, oats, and ham; stir or use hands to combine well.
  2. Shape mixture into 1 1/2 inch balls.
  3. Place balls in a greased 15x10 inch baking pan.
  4. In a saucepan, add brown sugar, cornstarch, and cloves; stir to mix.
  5. Add pineapple juice, corn syrup, vinegar, and mustard; stir until mixture is smooth.
  6. Bring mixture to a boil over medium heat; cook and stir for 2 minutes.
  7. Pour mixture over ham balls.
  8. Bake, uncovered, at 350 degrees for 35-40 minutes or until browned.

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