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1047 - Glazed Ham Balls #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1047 - Glazed Ham Balls #

(by Shirley McNevich)

3/4 lb. ground cured ham
1/4 lb. fresh ground pork
2 eggs
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Worcestershire sauce
1 tsp. French's yellow mustard
1/2 cup Heinz ketchup
1/2 cup (or more) breadcrumbs or cracker crumbs
canola oil (for frying)
cracker crumbs (for coating)
Topping: 1 1/2 cups Domino's dark brown sugar; 1 tsp. French's yellow
mustard; 1/4 cup cider vinegar; 1/2 cup pineapple juice; 1 TBSP
Worcestershire sauce

In a bowl add eggs--beat with a fork. In a separate bowl add ham, pork,
beaten eggs, pepper, paprika, 1/2 tsp. Worcestershire sauce, 1 tsp. mustard,
ketchup, and bread crumbs--mix with your hands thoroughly. Mixture should

have enough consistency to form (and hold) into a ball shape--if it doesn't,
add more bread crumbs and remix--set aside. In a separate bowl add cracker
crumbs--set aside. Scoop ham mixture a bit at a time into your hands and
form into meatball-sized balls. As you finish forming each ball, roll them in the
cracker crumbs--place each on wax paper. In a skillet over medium heat add
a little canola oil. Place a few ham balls at a time into the skillet and brown
them all sides. Remove browned ham balls and place them in a greased 9 x
13 cake pan. In a bowl add brown sugar, 1 tsp. mustard, cider vinegar,
pineapple juice, and 1 TBSP Worcestershire sauce--stir until mixed. Pour the
brown sugar mixture on top of each ham ball. Bake at 350 degrees for 1
hour.


 

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