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1.
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Use the coarse setting on your meat grinder to grind your ham.
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(If you do not have a meat grinder, use your food processor to pulse until it is finely chopped like hamburger or chop very finely with a large, sharp knife.)
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2.
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Preheat the oven to 350 degrees F. 3.
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Evenly coat two 9x13 baking dishes with non-stick cooking spray.
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4.
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Combine all the ham ball ingredients in a large mixing bowl and mix together with your hands until all ingredients are evenly distributed.
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5.
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Roll the meat into 2-inch balls.
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(I use a disher to get evenly sized meatballs so they cook at the same rate.)
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6.
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Arrange the ham balls in the pans.
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Set aside.
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7.
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Add all the glaze ingredients to a medium-sized, heavy-bottomed saucepan over medium-high heat and bring to a boil, whisking just until the sugar is fully melted.
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8.
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Reduce heat and simmer for 4 minutes.
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Do not cover the pan while simmering.
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9.
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Pour the glaze over the ham balls, dividing evenly between the two pans.
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10.
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Bake the ham balls, uncovered, for 70 minutes, or until the sauce has reduced to a syrupy consistency and the ham balls are browned.
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Notes:
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These freeze well, so dont worry about the high volume of the recipe.
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Not that youll have many left, that is.
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Theyre just a bit too tasty.
