Bourbon Ham Balls Recipe

5 1 1
Bourbon Ham Balls Recipe
Bourbon Ham Balls Recipe photo by Taste of Home
Publisher Photo

Bourbon Ham Balls Recipe

Read Reviews
5 1 1
Publisher Photo
Grandma Nette was the queen of ham ball recipes. I make them salty-sweet with a bourbon and vinegar kick. Serve them alone, in a sandwich or over pasta or rice. —Kimla Carsten, Grand Junction, Colorado
MAKES:
42 servings
TOTAL TIME:
Prep: 70 min. + freezing Bake: 15 min.
MAKES:
42 servings
TOTAL TIME:
Prep: 70 min. + freezing Bake: 15 min.

Ingredients

  • 2 pounds fully cooked boneless ham
  • 1 thick boneless pork loin chop (8 ounces)
  • 1/2 pound bacon strips
  • 1 cup panko (Japanese) bread crumbs
  • 1 cup 2% milk
  • 2 large eggs, lightly beaten
  • Oil for frying
  • SAUCE:
  • 1-1/2 cups packed brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup bourbon
  • 2 teaspoons spicy brown mustard

Directions

Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen.
Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, about 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
In a large skillet, heat 1/4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.
In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce. Yield: about 3-1/2 dozen.
Originally published as Bourbon Ham Balls in Taste of Home November 2015, p66

Nutritional Facts

1 ham ball with 1 teaspoon sauce: 138 calories, 8g fat (2g saturated fat), 27mg cholesterol, 276mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 6g protein.

  • 2 pounds fully cooked boneless ham
  • 1 thick boneless pork loin chop (8 ounces)
  • 1/2 pound bacon strips
  • 1 cup panko (Japanese) bread crumbs
  • 1 cup 2% milk
  • 2 large eggs, lightly beaten
  • Oil for frying
  • SAUCE:
  • 1-1/2 cups packed brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup bourbon
  • 2 teaspoons spicy brown mustard
  1. Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen.
  2. Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, about 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
  3. In a large skillet, heat 1/4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.
  4. In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce. Yield: about 3-1/2 dozen.
Originally published as Bourbon Ham Balls in Taste of Home November 2015, p66

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBourbon Ham Balls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
loudone User ID: 5847775 243781
Reviewed Feb. 14, 2016

"Oh my goodness...these Bourbon Ham Balls are wonderful! I took them as an appetizer to my neighborhood Valentines Day wine tasting and they were the hit of the evening! I highly recommend this recipe!"

Loading Image