If ham is a must-have dish for your Easter brunch, but you are weary of
the same old spiral cut, consider the homey ham ball.
Judy Goodpasture of Lake Township, Ohio, makes tender meatballs from ground
ham and pork and serves them in a rich brown-sugar sauce.
"They are my favorite alternative to baking a ham for dinner," she said. Her
secret ingredient is Frosted Mini Wheats.
"I like (the ham balls) a little sweeter," she said. "The original recipe
called for Shredded Wheat, but one year, I didn't have any, but I had the
Frosted Mini Wheats. Then boy, I really liked them that way, and never made
them the other way since."
More traditional fillers include crushed crackers, bread crumbs, oatmeal or
cornflakes.
Ground ham can also be made into loaves, either formed on a baking sheet or
packed in a loaf pan. If your grocery store doesn't carry ground ham, check
with the butcher. Goodpasture gets hers ground to order. Some butcher shops
have it ground and ready for sale.
A basic recipe starts with ground ham, cracker crumbs or bread crumbs, milk
and eggs. From there, personal preference dictates whether to add chopped
onion, chopped green pepper, pineapple, mustard, cloves or other seasonings.
Some cooks substitute ground pork or turkey for part of the ham to cut the
saltiness.
A variety of glazes, often fruity or mustard-based, can be brushed on or
poured over the loaves or ham balls. One simple glaze is made from orange
marmalade, spiced with ground mustard, vinegar, cinnamon and cloves. Another
recipe calls for crushed pineapple to be mixed with mustard and brown sugar
then spread on top of the loaf.
If you decide not to make a sauce, you can decorate the top of your ham loaf
with alternating slices of tomato and hard-boiled egg, or alternating slices
of sliced egg and fresh spinach leaves.
Both ham balls and ham loaf are perfect for a buffet because they are
delicious hot, warm or at room temperature.
Another dish that always appears on Judy Goodpasture's Easter buffet is
strawberry bread.
"The ham balls and the strawberry bread go together so well," she said. "We
also have a sausage-and-egg casserole with it. The nice thing is the
strawberry bread and the casserole can be done the night before."
The moist bread is a bright pink from the added strawberry gelatin and
crushed strawberries.
"I buy the fresh strawberries when they are on sale, clean them, run them
through the food processor and freeze them," she said. "Then I'm ready to
make (strawberry bread) at any time."
JUDY'S HAM BALLS
1 pound ground pork
1 pound ground ham
2 eggs
3/4 cup milk
2/3 cup frosted shredded wheat cereal, crushed
Sauce:
1 1/2 cups packed brown sugar
2/3 cup water
1/3 cup vinegar
3/4 teaspoon ground mustard
Yields about 18 ham balls.
In bowl, combine pork, ham, eggs, milk, and cereal. Mix well with hands.
Shape into 1- to 2-inch balls; place in greased 13x9 baking dish.
In saucepan over medium heat, combine sugar, water, vinegar and mustard and
bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Pour sauce
evenly over ham balls. Bake at 350 F for 1 hour or until browned.
Preheat oven to 350 F. In large bowl, stir all dry ingredients together.
Make a well in dry ingredients; add eggs, oil and strawberries and mix
together.
Divide batter evenly into 2 (9x5-inch) loaf pans. Bake for 1 hour.
Note: You can cut the recipe in 1/2 and bake it in 4 mini loaf pans for 35
minutes.
- Judy Goodpasture, Lake Township, Ohio.
BASIC HAM LOAF
2 pounds ground ham
3/4 cup crushed crackers or dry bread crumbs, or 1/2 cup quick oatmeal
1/2 to 3/4 cup milk
1 or 2 eggs
1 tablespoon mustard
Yields 1 loaf.
Beat eggs in large bowl. Stir in bread crumbs and milk. Mix in remaining
ingredients. Form into loaf on baking sheet or pat into loaf pan. Bake at
350 F for 45 to 50 minutes.
Note: If desired, you can add any or all of the following: 1 clove garlic,
minced or pressed; 1 small onion, chopped fine; or 1/2 green pepper, chopped
fine.
Note: If you substitute ground pork or turkey for part of the ham, you
should cook the ham loaf to an internal temperature of 160 degrees.
In large bowl, combine eggs, milk and stuffing mix; let stand for 5 minutes.
Add onion and salt. Crumble pork and ham over mixture and mix well. Pat into
greased 9-inch square baking dish (pan will be full). Bake, uncovered, at
350 F for 30 minutes; drain. Bake 30 minutes longer; drain.
Combine marmalade, vinegar, mustard, cinnamon and cloves; spread over ham
loaf. Bake 10 to 15 minutes or until meat thermometer inserted in loaf reads
160 F. Let stand for 5 to 10 minutes before cutting.
