Iowa Ham Balls
Tags: Dinner Ham Pork
Yield: 4
- One 10- ounce can condensed tomato soup
- 1/2 cup light brown sugar (3.75 ounces; 106g)
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (60ml) apple cider vinegar
- 1 tablespoon (15ml) brown mustard
- 1 pound ham steak, or any thick-cut, wet-cured ham, cubed into approximately 3/4 -inch pieces
- 1 cup finely crushed cracker crumbs, from about 24 buttery crackers, such as Ritz (100g)
- 1/2 teaspoon ground dried ginger
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground clove
- 1/2 cup (120ml) buttermilk
- 2 large eggs
- 1 tablespoon less-sodium soy sauce
- 1 pound ground pork, lean if possible
- For the glaze: Adjust oven rack to middle position and preheat oven to 350℉ (175℃). In a small saucepan, combine all glaze ingredients and bring to a simmer over medium-high heat. Simmer, whisking frequently until sugar dissolves, then remove from heat and set aside.
- For the ham balls: In a food processor, pulse the ham until finely ground, about 25 pulses; set aside.
- In a large bowl, mix cracker crumbs, ginger, white pepper, and clove until well combined. Add buttermilk and stir to combine. Let sit until crumbs are softened and hydrated, about 5 minutes. Stir in ground ham to combine.
- In a small bowl, beat eggs and soy sauce together, then add to the ham mixture and use your hands to combine. Add pork and mix gently, until fully incorporated. Divide meat mixture into 16 ham balls by rolling each meat portion between your wet hands to form balls, rewetting hands as needed. Nestle prepared ham balls into an oven-proof nonstick or lightly greased 9-by-9-inch baking dish or pan.
- Pour the glaze evenly over the balls, being sure to coat each one. Bake until the glaze is reduced and lightly caramelized and ham balls are cooked through, tender, and register at least 160°F (70°C) on an instant-read thermometer, 40 to 50 minutes. Spoon the ham balls onto plates to serve, topping with extra glaze.
