Ham Balls with Brown Sugar Glaze Recipe
Ham Balls with Brown Sugar Glaze Recipe photo by Taste of Home
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Ham Balls with Brown Sugar Glaze Recipe

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These mouthwatering meatballs are a Pennsylvania Dutch specialty, so I enjoy offering them to folks who came to visit. The combination of ham and pork makes these a hearty snack.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:72 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 72 servings


  • 1 pound fully cooked ham, cubed
  • 1 pound ground pork
  • 1 cup milk
  • 1 cup crushed cornflakes
  • 1 egg, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt
  • GLAZE:
  • 1 cup packed brown sugar
  • 1/4 cup vinegar
  • 1 tablespoon ground mustard

Nutritional Facts

1 meatball: 52 calories, 2g fat (1g saturated fat), 11mg cholesterol, 113mg sodium, 5g carbohydrate (4g sugars, 0g fiber), 3g protein .


  1. Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15x10-in. rimmed baking pans.
  2. For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm. Yield: about 6 dozen.
Originally published as Ham Balls in Country Pork 1996, p7

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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WaltWDIV 241482
Reviewed Jan. 10, 2016

"Great recipe!! easy and delicious"

Megneal 49396
Reviewed Nov. 29, 2014

"Excellent recipe. I made this with my girls and it was such a simple recipe that we really couldn't mess it up. We will definitely be making this more often!"

donnav51 75511
Reviewed Dec. 28, 2010

"My family loved these..just had to send the recipe to my daughter as her 3 yr. old loves them."

sharontoronto 48339
Reviewed Dec. 10, 2009

"I have used this recipe often. I increase the recipe and bake the balls on foil covered baking sheets. When cooled I put 25 balls in freezer bags and freeze. When I need a quick meal or a covered dish I take out the number of ball that I think I will need. I make the glaze and reheat the balls in the glaze. It is very well received at our camping group's potluck. I have also make the recipe into loafs insteat of the balls."

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