Spicy Glazed Ham Balls

Bargains on holiday hams come with a curse…what to do with all the leftover ham. Most leftover ham finds it’s way into bean soup, ham salad and scalloped potatoes, but it also makes these terrific little appetizers that have a bonus-they can be made ahead and frozen until needed.

Grinding the ham is a no-brainer with a food processor-just pulse it in small batches until finely ground. The spicy glaze is a simple sweet and sour glaze spiked with Asian chile-garlic sauce that is available in most supermarkets these days in the Asian food section. Since the heat level of the different brands of the chile sauce varies, the spiciness can be adjusted by using more or less in the recipe below.

Spicy Glazed Ham Balls

1 lb ground ham
1 lb ground pork
1 cup breadcrumbs
¼ tsp ground black pepper
1 tsp light brown sugar
½ cup milk
1 egg

1 cup light brown sugar
¼ cup cider vinegar
1 tsp Asian chile-garlic sauce (or to taste)

Combine all of the ingredients (except for the glaze) and mix well, hands work best for this. Roll into small balls and place on a cookie sheet sprayed with non-stick cooking spray (or line the cookie sheet with non-stick aluminum foil).

Bake at 350 degrees until cooked through, about 15 minutes. Set aside or freeze until ready to serve.

Before serving, prepare the glaze in a non-stick pan over medium heat by combining the brown sugar, vinegar and chile paste. Taste for seasoning and adjust to your taste by adding more sugar or chile paste, but be careful not to make the sauce too thin with additional vinegar or the glaze won’t adhere to the meat balls.

Add the ham balls and gently turn around in the glaze until evenly coated and heated through. Serve warm or at room temperature with toothpicks.

Makes about 2-3 dozen, depending on the size.

The bamboo serving pieces shown here, as well as many other unique serving options for entertaining, may be ordered from Restaurantware.com

    • kat
    • November 23rd, 2012

    Those look delicious! I can’t wait to try them!


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