Ham Balls

Ham balls are a Midwest potluck staple that’s somehow still a well-kept secret outside of Iowa and surrounding states. Ground ham loaf mixed with crushed crackers, eggs, milk, and pepper gets formed into balls and baked in a sweet-tangy brown sugar and mustard sauce.

The sauce is what makes these irresistible. Brown sugar, dry mustard, white vinegar, and water heat together into a glossy glaze that caramelizes around the ham balls during the 90-minute bake. The vinegar cuts through the sweetness and keeps the sauce from being cloying.

Crushed crackers act as the binder instead of breadcrumbs, giving the ham balls a lighter texture. Milk and eggs hold everything together so the balls keep their shape in the sauce.

Bake uncovered the entire time. The exposed top of each ball gets a sticky, caramelized crust while the bottom sits in the bubbling sauce.

Kitchen Tips

• Use a thawed ham loaf and break it up well before mixing with the other ingredients. Chunks of un-mixed ham make the balls uneven.
• Form the balls to a uniform size so they cook at the same rate. A cookie scoop helps.
• Pour the sauce over the balls before baking, not after. The sauce needs the full baking time to reduce and thicken.
• Baste with the pan sauce halfway through for an even stickier glaze.

Variations

• Add a can of pineapple chunks to the pan before baking for a sweet, tropical twist, as the recipe suggests.
• Mix ground pork with the ham for a richer, more complex flavor.
• Add a splash of soy sauce to the glaze for a savory depth that complements the brown sugar.