Publisher Photo
Publisher Photo
With the flavor of roasted ham in bite-sized morsels, these hammettes are a nice change from traditional party meatballs. They're a popular snack that appeals to most palates.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours

Ingredients

  • 2 eggs
  • 1 cup milk
  • 2 cups dry bread crumbs
  • 1-1/2 pounds ground fully cooked ham (6 cups)
  • 1 pound ground pork
  • 1 cup packed brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup pineapple juice
  • 1 teaspoon ground mustard
  • 6 whole cloves

Directions

In a bowl, beat eggs and milk. Add the bread crumbs, ham and pork; mix well. Using about 3 tablespoons for each, shape mixture into logs. Place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, in a saucepan, bring the brown sugar, vinegar, pineapple juice, mustard and cloves to a boil. Pour over logs. Cover and bake at 350° for 1-1/4 hours, basting occasionally with sauce. Uncover and bake 15 minutes longer. Discard cloves. Serve warm. Yield: about 3-1/2 dozen.
Originally published as Hammettes in Country Woman Christmas Annual 2001, p23

Nutritional Facts

3 each: 336 calories, 16g fat (6g saturated fat), 82mg cholesterol, 798mg sodium, 29g carbohydrate (18g sugars, 0 fiber), 18g protein.

  • 2 eggs
  • 1 cup milk
  • 2 cups dry bread crumbs
  • 1-1/2 pounds ground fully cooked ham (6 cups)
  • 1 pound ground pork
  • 1 cup packed brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup pineapple juice
  • 1 teaspoon ground mustard
  • 6 whole cloves
  1. In a bowl, beat eggs and milk. Add the bread crumbs, ham and pork; mix well. Using about 3 tablespoons for each, shape mixture into logs. Place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes.
  2. Meanwhile, in a saucepan, bring the brown sugar, vinegar, pineapple juice, mustard and cloves to a boil. Pour over logs. Cover and bake at 350° for 1-1/4 hours, basting occasionally with sauce. Uncover and bake 15 minutes longer. Discard cloves. Serve warm. Yield: about 3-1/2 dozen.
Originally published as Hammettes in Country Woman Christmas Annual 2001, p23

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