Taste of Home Old Fashioned Ham Balls

Ham Balls.

Could there possibly be a less appealing sounding name for a dish?*

*Perhaps. But it would have to be exceptionally gross… Maybe “Repurposed Egg Salad” or “Blood Sausage”.  You get the idea…

Let’s be honest, they’re also not the purtiest meatball on the block. They’re brown on the outside, but they’re a pinky colour on the inside. Not bad when you remember the presence of ham, but a bit disconcerting for the inside of your average meatball. Here’s the thing of it, though; These ham balls from an ancient Taste of Home (Yes, again with the Taste of Home. I’m feeling nostalgic.) are one of the best things I’ve ever eaten in all of my life. Allow me to paint a picture.

The year is nineteen-ninety seven. I arrive at the home of my father and step-mother for Easter dinner with husband in tow. We are expecting our first child. I am quite firmly in mega-morning sickness mode. No food has sounded, smelled or looked anywhere near good to me for about two and a half months. And I do mean nothing. I’ve choked back sleeve upon sleeve of saltine crackers, sipped tentatively at ice water and seltzer and forced myself to take in enough calories to keep myself going and keep baby growing. I visit a bit, putz around in the kitchen with Val a bit, and ask what’s fer grub while secretly steeling myself to eat a few courtesy bites before excusing myself from the table. Val pauses, hand on covered casserole pan and says, “These are ham balls!”

If you think you know what’s coming next you just might be wrong.

What I heard was, “These are ham…” and then I blanked out. I could smell the salty ham and see the sticky brown sugar mustard glaze and deep brown crust. It smelled perfect. It looked amazing. All I wanted at that one moment was to stick my face into the casserole and not come up for air until I had licked that pot clean. Not for the first time, and certainly not for the last, I looked to Val with an awestruck expression. I’m not sure what I said to her, but the result was her handing me one glorious sticky ham ball skewered on a fork. I nibbled once, twice then made like the Tootsie Roll Owl and on three gobbled the whole thing down. It was the first real food I had managed to eat in weeks and I made up for lost time. The Evil Genius ate his meagre portion (from which I stole while he wasn’t looking.) Whether anyone got a proper serving after I had my fill, I don’t recall.  Quite frankly, I didn’t care. I was a monster.

Over the years, we looked forward to ham balls at Easter so much that we eventually skipped the actual ham supper and went straight to ham balls. Nowadays, a triple batch of these sweet, salty, savoury, sour, sticky ham meatballs is eaten on Easter Sunday and for a couple of meals thereafter.

Ham ball sandwiches on soft bread with bread and butter pickles, a bit of mustard and a side of baked beans is good enough to make my husband weepy. Ham balls on steamed or fried rice with sweet garlic chili sauce is a fast and well-loved dinner.

Ham balls snuck from the bowl when all the kids are asleep? Well, that’s the best of them all. A word to the wise: Make sure you wash your hands before you sneak the sticky little ham balls. You will most certainly want to lick that glaze from your fingers and I’d hate for you to be unprepared.Who’s looking out for you? Me. That’s who.

4.0 from 1 reviews
Taste of Home Old Fashioned Ham Balls
Prep time
Cook time
Total time
Sticky, sweet-and-sour, savoury ham meatballs in a brown sugar and mustard glaze. Use up your leftover ham, or make like us and skip the ham dinner going straight to these.
Recipe type: Main, Appetizer
Serves: 12-16
Ingredients for ham balls:
  • 2 pounds ground pork
  • 2 pounds leftover ham
  • 4 large eggs
  • 1½ cups milk
  • 1⅓ cups crushed shredded wheat cereal (You can use a food processor or a zipper top bag and a mallet for the job!)
Ingredients for the glaze:
  • 3½ cups brown sugar, lightly packed
  • 1½ cups water
  • 1 cup apple cider vinegar (Don't use white vinegar here. It lacks oomph!)
  • 2 teaspoons ground mustard powder (Or 1 tablespoon prepared British-style mustard, like Coleman's.)
  1. Use the coarse setting on your meat grinder to grind your ham. (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.)
  2. Preheat the oven to 350°F.
  3. Evenly coat two 9"x13" baking dishes with non-stick cooking spray.
  4. Combine all the ham ball ingredients in a large mixing bowl and mix together with your hands until all ingredients are evenly distributed.
  5. Roll the meat into 2-inch balls. (I use a disher to get evenly sized meatballs so they cook at the same rate.)
  6. Arrange the ham balls in the pans. Set aside.
  7. 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.
  8. Reduce heat and simmer for 4 minutes. Do not cover the pan while simmering.
  9. Pour the glaze over the ham balls, dividing evenly between the two pans.
  10. Bake the ham balls, uncovered, for 70 minutes, or until the sauce has reduced to a syrupy consistency and the ham balls are browned.
These freeze well, so don't worry about the high volume of the recipe. Not that you'll have many left, that is... They're just a bit too tasty.






  1. says

    Ah, ham balls… like other foods of yore that, while delicious, have absolutely NO marketing value whatsoever.

    How about we agree to put a moratorium on the name “Ham Balls” and call them something else instead?

  2. Rebecca says

    Agreed, Lo… but what? WHAT??? That’s the problem. Horrid name, but it describes what they are. Chopped ham meat balls in brown sugar glaze..

  3. says

    Sometimes *delish* just happens to have a horrid name…but to me, I think that it’s endearing! They look lip-licking-good. And if the name fits…smile and wear it well!

  4. Gerilynne says

    I got it! They should be called Jambon Boules. It’s Ham Balls but in French!

    Seeing as I have all the ingredients on hand, I believe these will have to be made.

  5. says

    They do sound and look scrumptious, and lord knows I have enough leftover ham at the moment. One question: the “shredded wheat cereal” is the kind without that white sugary glaze, or with?

  6. says

    Momma Lee used to make these all the time, actually. I think she just called them Chinese meatballs, though and she used soy sauce as the glaze instead. It’s yum though! You’re taking me down nostalgia lane… 😉 I guess I *have* to make these now, your way, and serve them to Momma Lee!

    Jax x

  7. says

    Rebecca, I made these Ham Balls and they were just as delicious as you said. I took (most) of them to a meeting I was attending and EVERYONE loved them! Interestingly, and perhaps because this is the south, everyone there said their momma or grammy used to make them; it was nostalgia for all. Thank you for sharing this recipe. I’ll be adding them to my “make these often” list! P~

    • says

      Paula- I’m so glad… and I think they *are* a southern thing. I vaguely recall my Grandma making ham balls or ham loaf… Long live the many varied southern ways of ham preparation!

      Jackie- Soy sauce in the glaze would be brilliant. I hope Momma Lee likes them as made south of the Mason Dixon line!

      Rachel- You said it. They are true comfort food. I’m so glad I got to introduce you to them :-)

      Nancy- Without the sugary coating, for sure… I should’ve clarified that earlier :-)

      Gerilynne- Ah, classy! Bien sur, French would make it sound less clunky…

      Wenderly- Why thank you. And you’re right, a rose by any other name would smell as sweet, eh?

  8. Duck says

    OOOOH! I cut the recipe in quarters and used Spam and two pork chops, finely minced (and called it Hawaiian Meatballs). Garnished with unsweetened pickled ginger, served on rice. My parents and I slurped it up.

    They are good enough to repeat for cold sandwiches apres’ hike this weekend. Or, maybe, musubi-style…


  9. Elizabeth says

    Any recommendations for a substitute for shredded wheat for the gluten-sensitive? These look amazing!

  10. Bethany says

    My recipe calls for 2 pounds ham, 2 pounds pork, 2 pounds hamburger,3 eggs, 1.5 cups tomato juice, 2.25 cups bread crumbs, 3.33 tbs brown sugar, 3.33 tbs dry mustard, 3.5 tsp salt, 1.25 tsp pepper to make 2 9×13 pans. We always called them ham loaves, as we shaped them into loaves instead of balls. :) The sauce is 4 cups brown sugar, 1.5 cups Heinz apple cider vinegar, 2 tbs dry mustard, and 1/4 tsp liquid smoke. I think it is just a regional variation. The church supper always sells plenty of them though!

  11. Jill A says

    My mom used to make something very similar for us when we were kids She would put it all on a loaf pan and called it “HamLoaf”. Her version might have had a bit of pinapple juice in it too. Delicious.

  12. Ailie says

    I cannot wait to make these. Question: I have a fresh ham I’m planning to cook in the crock-pot and use for soups and things (I think, anyway — I’ve never cooked fresh ham; this one was a gift from my in-laws [they got a half pig or something from a farm local to them — uh, anyway, moving on]) SO, could I use it here? Or do I need to use a cured ham for the right flavor?

    • says

      Hey Ailie- I’m going to suggest that you make this with cured ham. It’s something about that smoked/cured flavour that lends to the final product. A fresh ham, though? What a great gift!! You can roast that bad boy or even cure/smoke it yourself!

  13. Jennifer says

    I dearly love ham balls, but have never made them myself. They are funeral food where I grew up. The church ladies get together to make ham balls, scalloped potatoes, and green beans. Yum!

      • says

        It’s as easy as baking them and freezing them in their sauce, then reheating in a 350°F oven! Hooray! And happy graduation to whomever you are celebrating!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: