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Glazed Ham Balls with Pineapple Sauce

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Meat Mixture

  1. 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

  1. 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

  1. Set your oven to 350°F (175°C) while you prepare the glaze.

Make the Pineapple Sauce

  1. 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

  1. 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

  1. Remove from the oven and let them sit for 5 minutes so the glaze sets slightly. Then serve warm, spooning extra glaze on top.