If you're looking for a comforting, nostalgic dish with a perfect blend of sweet and savory, Glazed Ham Balls with Pineapple Sauce might just be your new go-to. This Midwestern gem, particularly beloved in Iowa, takes the traditional idea of meatballs and flips it on its head—using ham as the star ingredient and finishing with a glossy, tangy pineapple glaze that’s downright addictive. Whether you're searching for leftover ham recipes or want to explore some old-school Iowa recipes, this dish offers a delightful bite of Americana and a whole lot of flavor.
Glazed Ham Balls with Pineapple Sauce
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine American
Mixing bowls You'll need at least two—one for mixing the ham ball mixture and one for the glaze. Alternative: Any large bowl will do; even a salad mixing bowl works in a pinch.
Baking dish or sheet pan A 9x13-inch baking dish is ideal because it helps catch the glaze around the ham balls. Alternative: A rimmed sheet pan with a layer of parchment paper will do the job.
Small saucepan Used to simmer the glaze until it's thickened and aromatic.
Meat Grinder (Optional) If you're working with leftover ham and not pre-ground, a meat grinder (or food processor) can help achieve the right texture.
Spoon or cookie scoop Helps in forming even-sized ham balls.
For the Ham Balls
- 1 pound ground ham you can use leftover ham or canned ham
- 1/2 pound ground pork
- 1 cup crushed graham crackers yes, graham crackers – a classic component in iowa ham balls
- 1/2 cup whole milk
- 1 large egg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon Dijon mustard
For the Pineapple Glaze
- 1 cup crushed pineapple in juice not syrup
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch optional, for thickening
- Pinch of red pepper flakes optional for heat
Prepare the Meat Mixture
In a large bowl, combine the ground ham and ground pork. Add the crushed graham crackers, milk, egg, onion powder, pepper, and Dijon mustard. Mix gently with your hands or a spatula until just combined—don't overmix or the ham balls could turn out tough.
Shape the Ham Balls
Using a cookie scoop or your hands, form the mixture into golf-ball-sized spheres. You should get about 18 to 20 ham balls from this recipe. Place them in a greased 9x13 baking dish, evenly spaced.
Preheat Your Oven
Set your oven to 350°F (175°C) while you prepare the glaze.
Make the Pineapple Sauce
In a small saucepan over medium heat, combine the crushed pineapple (with juice), brown sugar, apple cider vinegar, and soy sauce. Bring the mixture to a gentle boil. Reduce the heat and simmer for 8–10 minutes until slightly thickened. If you like a thicker glaze, stir in 1 teaspoon of cornstarch mixed with a tablespoon of water and simmer for another 2 minutes.
Glaze and Bake
Pour the pineapple sauce evenly over the ham balls. Use a spoon to ensure each one gets a good coating. Cover with foil and bake for 30 minutes. Remove the foil, baste the ham balls with the glaze from the dish, and bake uncovered for another 15 minutes until they are golden and sticky.
Let Rest and Serve
Remove from the oven and let them sit for 5 minutes so the glaze sets slightly. Then serve warm, spooning extra glaze on top.
Pairings in Detail
Ham balls with pineapple glaze pair exceptionally well with simple sides that let the flavors shine. Try serving them with:
- Buttery mashed potatoes – to soak up that tangy-sweet glaze.
- Steamed green beans or roasted Brussels sprouts – a green contrast to the rich meat.
- Hawaiian sweet rolls – for a subtle nod to the tropical pineapple flavors.
- A chilled Riesling or sparkling apple cider – for beverages that complement the sweet and savory notes.
For party situations, you could serve them with toothpicks as ham appetizers for party spreads, right next to other retro favorites like braunschweiger dip or deviled ham recipes.
Frequently Asked Questions
1. What kind of ham should I use?
Traditional iowa ham balls often call for ground leftover ham, making them a fantastic leftover ham recipe. You can also use canned ham, which is great if you're looking into canned ham recipes. If grinding your own, avoid overly moist deli ham and opt for baked or spiral-cut varieties.
2. Can I make these ahead of time?
Absolutely. You can shape the ham balls and store them in the fridge for up to 24 hours before baking. The glaze can also be made in advance and reheated before use.
3. Can I freeze them?
Yes. Place uncooked ham balls on a baking sheet to freeze individually, then transfer to a zip-top bag. Freeze the glaze separately. When ready to cook, thaw overnight in the fridge, then bake as directed.
4. Can I substitute the graham crackers?
You could use crushed saltines or even rolled oats, but graham crackers lend a subtle sweetness that balances the savory meat and pairs perfectly with the pineapple glaze. It's part of what makes ham balls with graham crackers such a nostalgic classic.
5. How are these different from ham loaf balls?
They’re similar in concept. A ham loaf is usually baked in one large pan, while ham loaf balls are portioned into individual servings. Both often include a brown sugar-based glaze, but the pineapple addition here sets this version apart.
6. Can I fry these instead of baking?
While you could technically pan-fry them for a crispier exterior, they are best baked to keep the texture tender and to allow the glaze to fully meld. If you're craving something crispier, look into fried ham or deviled ham croquettes.
