Christmas Baked Ham Balls with Brown Sugar Glaze

Christmas Baked Ham Balls with Brown Sugar Glaze

Finely processed cooked ham and ground pork make these tender, individual ham balls. They bake in a tomato-based brown sugar sauce with vinegar and mustard for a sweet-tangy, glossy coating that pools around them when served.

The dish stays uncovered so the sauce can thicken, and spooning it over the balls as they bake keeps the tops coated. Shape the balls evenly, but use a thermometer rather than color or the clock to judge doneness: cooked ham can leave the centers looking pink.

Ingredients for Christmas Baked Ham Balls

• 2 pounds cooked ham, cubed (900g)
• 1 pound ground pork (450g)
• 1 cup plain dry breadcrumbs (110g), plus more if needed
• 1/2 cup milk (120g)
• 2 large eggs
• 1/4 teaspoon black pepper, or to taste
• 1 can (10 1/2 ounces) condensed tomato soup (300g)
• 1/2 cup packed brown sugar (100g)
• 1/4 cup apple cider vinegar
• 1 tablespoon yellow mustard

Cooked ham varies in saltiness, so the mixture does not need added salt automatically.

How to Make Christmas Baked Ham Balls

1. Prepare the oven and ham: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish if it is not nonstick. Pulse the ham in a food processor until finely ground, stopping before it becomes a paste.
2. Mix the meat: Combine the ham, ground pork, breadcrumbs, milk, eggs, and pepper in a large bowl. Mix gently just until combined and no dry pockets of breadcrumbs remain.
3. Adjust if needed: The mixture should be tacky but hold together when pressed. If it is too soft to shape, cover and refrigerate it for about 30 minutes. If it is still loose, add breadcrumbs 1 tablespoon at a time.
4. Shape the balls: Gently shape into about 30 balls, roughly 1 1/2 inches across. Arrange them in a single layer in the baking dish with a little space between them; do not stack them.
5. Add the sauce: Whisk the tomato soup, brown sugar, vinegar, and mustard until smooth. Pour evenly over the ham balls.
6. Bake and baste: Bake uncovered, gently spooning sauce from the dish over the balls about every 20 minutes. Begin checking around 45 minutes; evenly sized balls usually take 50 to 60 minutes.
7. Check and serve: Insert an instant-read thermometer into the center of a ball. When it reaches 160°F (70°C), let the balls rest for about 5 minutes. Transfer them to a serving bowl and spoon the glossy sauce over and around them.

Shaping and Glaze Cues

Finely ground ham blends with the pork and binder while retaining some texture. Handle the mixture lightly when shaping; packing the balls tightly can make them tough. Keeping them similar in size helps them finish cooking at about the same time.

Baking uncovered lets moisture escape so the sauce can thicken and cling to the balls. If the meatballs have reached temperature but the sauce still looks thin, leave the dish uncovered a little longer, watching closely to avoid drying them out. Larger balls or a crowded dish may also need more baking time. A pinkish center alone does not mean the ground pork is undercooked; check the temperature.

Serving and Storing Ham Balls

Serve with mashed potatoes and green beans, broccoli, or a simple salad. For an appetizer, shape smaller balls and serve them with toothpicks; begin checking their temperature earlier, since their baking time will differ.

Uncooked shaped balls can be covered and refrigerated ahead of baking. Refrigerate cooked ham balls with their sauce in an airtight container and use within 3 days. Reheat gently with the sauce on the stovetop or in a 350°F oven until warmed through. Brief microwaving also works, though the texture may become somewhat rubbery.

Cooked ham balls can be frozen airtight for up to 2 months. Thaw overnight in the refrigerator before reheating. Uncooked shaped balls can also be frozen for up to 2 months; prepare the sauce separately.

Nutrition

Approximate nutrition per serving, based on 1/9 of the recipe (about 3 to 4 ham balls): 420 calories, 34g protein, 19g fat, and 26g carbohydrates. Approximate nutrition per 100g: 175 calories, 14g protein, 8g fat, and 11g carbohydrates. Values vary with the ham, ground pork, and tomato soup used.