Mustard Ham Balls Recipe

Name: Mustard Ham Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 lbs cooked ham; 1/2 cup milk; 1 egg; 1/4 teaspoon seasoning salt; salt; 1 - 1 1/2 cup dried breadcrumbs or 1 -1 1/2 cup panko breadcrumbs; 1 cup brown sugar (or use half Splenda for fewer calories); 2 teaspoons flour; 2 teaspoons dry mustard; 1/2 cup vinegar; 1/2 cup water; 2 teaspoons prepared mustard

Servings: persons

2 lbs cooked ham
1/2 cup milk
1 egg
1/4 teaspoon seasoning salt
salt
1 - 1 1/2 cup dried breadcrumbs or 1 -1 1/2 cup panko breadcrumbs
1 cup brown sugar (or use half Splenda for fewer calories)
2 teaspoons flour
2 teaspoons dry mustard
1/2 cup vinegar
1/2 cup water
2 teaspoons prepared mustard

1
Grind ham in a meat grinder or food processor.
2
Mix ham with the next 5 ingredients (you may require more milk and/or bread crumbs for meatballs to hold their shape) and shape into 1 or 2 inch meatballs.
3
Place on a foil-lined and lightly oiled baking sheet and bake for 15 minutes at 375 degrees until firmed up and browned. Remove from oven and turn into a 3 quart (3 litre) casserole dish.
4
Stir together the sugar, flour and dry mustard. Add vinegar, water and prepared mustard and whisk until smooth. Pour over ham balls.
5
Bake at 350 degrees for 30 - 45 minutes, basting with sauce every 15 minutes, until sauce is thickened.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs cooked ham, 1/2 cup milk, 1 egg, 1/4 teaspoon seasoning salt, and more.

Yes, Mustard Ham Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard Ham Balls

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