Sides

Glazed Ham Balls

Louise Lindberg Kellerman / September 7, 2016

Generously coated in a sweet glaze, these savory bites make the perfect appetizer or hors d'oeuvre for your next gathering. 

This special Lodge family recipe comes from Louise Lindberg Kellerman. Louise moved to South Pittsburg, TN with her husband after World War II and became very active in the community. On a door in her kitchen, she recorded the height of not only her children but also their many friends as they were growing up. These ham balls were one of the many dishes she prepared for her friends and family in that same kitchen. 

These sweet and savory Glazed Ham Balls are cooked in a cast iron skillet and make the perfect appetizer.

Prep Time

10 minutes

Cook Time

1 hour

Servings

4-5

Ingredients

  • 3/4 pound ground pork
  • 1/2 pound ground fresh or cooked ham
  • 2/3 cup quick-cooking oats
  • 1 large egg, beaten
  • 1/2 cup whole milk
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 2/3 cup fruit juice (orange, pineapple, or peach)
  • 2 tablespoons cider vinegar
  • 1/3 cup dark corn syrup
  • 6 whole cloves
These sweet and savory Glazed Ham Balls are cooked in a cast iron skillet and make the perfect appetizer.

Preparation

  1. Preheat the oven to 300°.
  2. In a medium bowl, mix the ground meats, oats, egg, and milk together until well combined. Mold the mixture into balls about the size of a walnut and arrange in a single layer in a Lodge 12-inch cast iron skillet. Bake for 45 minutes. Carefully drain off any fat in the skillet. 
  3. Combine the remaining ingredients in a Lodge Chef Skillet and cook over medium heat, stirring almost constantly, until the brown sugar, flour, and mustard are dissolved and the sauce is slightly thickened. Pour the sauce over the ham balls and bake another 20 minutes, basting once or twice.
Louise Lindberg Kellerman

Contributed By

Louise Lindberg Kellerman

Louise Lindberg Kellerman was the wife of William Leslie Kellerman, President of Lodge Manufacturing from 1973 to 1984. They met during World War II, during which Louise served as a Second Lieutenant for the WAC, and married at Camp Crowder, Missouri. Following the war, they moved to South Pittsburg, TN. 

Glazed Ham Balls

By Louise Lindberg Kellerman

Prep Time: 10 minutes

Cook Time: 1 hour

Servings: 4-5

Ingredients

  • 3/4 pound ground pork
  • 1/2 pound ground fresh or cooked ham
  • 2/3 cup quick-cooking oats
  • 1 large egg, beaten
  • 1/2 cup whole milk
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 2/3 cup fruit juice (orange, pineapple, or peach)
  • 2 tablespoons cider vinegar
  • 1/3 cup dark corn syrup
  • 6 whole cloves
Glazed Ham Balls

Preparation

  1. Preheat the oven to 300°.
  2. In a medium bowl, mix the ground meats, oats, egg, and milk together until well combined. Mold the mixture into balls about the size of a walnut and arrange in a single layer in a Lodge 12-inch cast iron skillet. Bake for 45 minutes. Carefully drain off any fat in the skillet. 
  3. Combine the remaining ingredients in a Lodge Chef Skillet and cook over medium heat, stirring almost constantly, until the brown sugar, flour, and mustard are dissolved and the sauce is slightly thickened. Pour the sauce over the ham balls and bake another 20 minutes, basting once or twice.

Recipe by Louise Lindberg Kellerman for Lodge Cast Iron at http://www.lodgemfg.com/recipe/glazed-ham-balls