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Great make ahead dish. I am talking about the prep of the ham balls. I added garlic and white pepper to the meat mixture. Refrigerated overnight. Then baked with scalloped potatoes with a plain white sauce. Used the same temp for both. I did not pour all of the sauce over the ham balls but used half, then basted the other half midway through cooking. I also made a slurry of 1 tsp cornstarch and 3 tsps water and added to the sauce before cooking on the stovetop. Makes the glaze sauce shiny and it sticks to the ham balls instead of running off into the pan. Great Dish!