This is an old family recipe that was passed down to me by my mother-in-law. These ham loaves or balls make an appearance at nearly every special occasion. The great thing about this recipe is that the meat mixture can easily be shaped into balls for appetizer portions or small loaves for individual entrees. It’s the glaze that works the magic in this recipe when it comes to flavor. Prep these the day before and then bake just before the meal or party.
Here’s what you’ll need and further instructions to make.
2 lbs. of lean fresh ground pork
1 1/2 to 2 lbs. of ham, ground (some grocers will grind the ham for you and some won’t.)
1 cup of cracker crumbs (Saltine)
1 cup milk
pepper to taste
1 1/2 cups light brown sugar
1/2 cup white vinegar
1/2 cup water
1 tsp. dry ground mustard
Here I have two pounds of ground pork and a two pound ham. In the past, my local meat department was always willing to ground my ham and pork together, but recently policies have changed. I used a large food processor to grind my ham this time.
Combine the ham and ground pork in a large bowl and then mix in all the other ingredients.
Form your desired size of loaves or balls. And now make the glaze.
In a small sauce pan, combine brown sugar, white vinegar, water and dry mustard, mix well and heat to a boil. Pour directly over the ham balls. Cover the dish and refrigerate overnight for best infusion of flavor.
After refrigeration, bake at 325 degrees. For loaves bake approximately 60 to 75 minutes depending on size. For small appetizer size, bake for 30 to 40 minutes. (I like to spoon some of the glaze back over the balls before and after cooking to make sure they are well coated.)
- 2 1/2 to 3 cups of fresh tomatoes, halved
- Coarse salt for the tomatoes
- Optional topping: Feta cheese
- 1/2 of a small red onion, shaved or slivers
- 1/4 cup white balsamic vinegar
- 1 clove of fresh garlic, minced
- 1/2 cup of vegetable oil
- 1 and 1/2 tablespoons of granulated sugar
- 1/2 tsp of salt
- 1/2 tsp of pepper
- Place tomato halves in a bowl or colander and salt well, then set aside.
- Make dressing: Combine white balsamic vinegar and red onion slivers first, mix. Then add all other ingredients.
- Place tomatoes in a serving bowl and pour the dressing over them and toss. Add feta cheese if you desire. Serve immediately or refrigerate.