Shelly's Recipe

HAM BALLS WITH TANGY MUSTARD GLAZE

Category: Meatballs

Glaze
1/2 cup firmly packed brown sugar
1/2 to 1 tsp dry mustard
2 tbsp fruit juice

Ham balls
1 lb cooked ham, ground
1 lb bulk pork sausage
2/3 cup cracker crumbs
1/4 to 1/2 cup milk
1/4 cup chopped onion
1 egg, beaten
Black pepper, to taste

Stir together brown sugar, mustard and juice in a small bowl. Set aside. For the ham balls, mix ham, sausage, cracker crumbs, milk, onion, egg and pepper well. Roll into golf ball-size shapes. (Adjust the amount of milk to encourage easy rolling and firmness.) Fry in a large skillet, turning occasionally to brown on all sides.

When cooked through, drain grease, and pour glaze over ham balls to coat well. Keep warm in a Crock-Pot or chafing dish. Serve with toothpicks. Yield: about 40 meatballs