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Ham Balls with Brown Sugar Glaze Recipe

Ham Balls with Brown Sugar Glaze Recipe

These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Ham Balls with Brown Sugar Glaze

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rena 55 User ID: 1935799 257322
Reviewed Nov. 26, 2016

"My husband grew up with Ham Loaf and that's what these little appetizers are. So now we can have them for a quick snack or for a party!"

WaltWDIV User ID: 8692265 241482
Reviewed Jan. 10, 2016

"Great recipe!! easy and delicious"

Megneal User ID: 8128964 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 User ID: 2820729 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 User ID: 4660158 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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