Pineapple Glazed Ham Balls

Ham balls! Made from ham, bacon and ground pork, glazed with pineapple juice, brown sugar, cider vinegar, ketchup and dry mustard.

Ingredients

For the meatballs:

• 1/4 pound bacon, diced
• 1 pound ham, diced
• 1 pound ground pork
• 2 large eggs
• 1 cup breadcrumbs
• 2 tablespoons brown sugar
• 2 teaspoons dry mustard
• 1 teaspoon kosher salt
• 2 tablespoons pineapple juice

For the glaze:

• 1 cup pineapple juice
• 1/2 cup cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon ketchup
• 2 teaspoons dry mustard
• 1/2 teaspoon cayenne, optional
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water

Directions

1. Preheat the oven to 350°F.

2. Process bacon and ham:

   Put the bacon and ham into a food processor and pulse briefly 3 to 4 times to chop fine. Do not purée.

3. Make ham ball mixture:

   Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine.

4. Form ham balls:

   Using your hands, form meatballs anywhere from 1-inch to 2-inches in diameter. The smaller diameter meatballs will make for easier eating if you are making them for an appetizer for a party. Larger meatballs will work well for a main course.

5. Bake:

   Arrange the ham balls in a casserole pan and bake in the 350°F oven for about 1 hour for 2-inch diameter meatballs, or 30 to 40 minutes for 1-inch diameter meatballs.

   These meatballs are pretty forgiving, but look for an internal temperature of about 165°F or so.

6. Make the glaze:

   Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1 to 2 minutes.

7. Baste:

   Baste the ham balls once they have cooked for 20 minutes, then again at 40 minutes for larger meatballs or at 10 minutes and 20 minutes if you are making small meatballs, and then again at 5 minutes before they're done.

   Serve by themselves as a party appetizer, or on pineapple rings.