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.
- 3 eggs, beaten
- 1 cup milk
- 1 1⁄4 cups quick-cooking oats
- 2 1⁄2 lbs ground cooked ham
- 1 cup packed brown sugar, plus
- 2 tablespoons packed brown sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon ground cloves (optional)
- 1 3⁄4 cups pineapple juice
- 1⁄2 cup light corn syrup
- 3 tablespoons cider vinegar
- 4 1⁄2 teaspoons Dijon mustard
Directions See How It's Made
- In a large bowl, add eggs, milk, oats, and ham; stir or use hands to combine well.
- Shape mixture into 1 1/2 inch balls.
- Place balls in a greased 15x10 inch baking pan.
- In a saucepan, add brown sugar, cornstarch, and cloves; stir to mix.
- Add pineapple juice, corn syrup, vinegar, and mustard; stir until mixture is smooth.
- Bring mixture to a boil over medium heat; cook and stir for 2 minutes.
- Pour mixture over ham balls.
- Bake, uncovered, at 350 degrees for 35-40 minutes or until browned.