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Glazed Ham Balls

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 28 Servings

INGREDIENTS

2 1/2 lb Ground cooked ham
1 1/4 c Quick-cooking oats; (not instant)
1 c Milk
3 Eggs; slightly beaten
1/2 ts Coarsely ground black pepper
1 c Plus 2 T; light brown sugar, packed
3 tb Cornstarch
1 1/2 tb Prepared mustard
1 3/4 c Pineapple juice
1/2 c Light corn syrup
3 tb Cider vinegar
1/2 ts Ground cloves

INSTRUCTIONS

HAM BALLS
SAUCE
The following is from Marcia Adams' <underline>New Recipes from Quilt
Country
</underline>" 'One reason we like serving a big ham is that we will have
leftovers,' explains Lucy Miller, who shared this recipe for glazed ham
balls with me. The balls are well seasoned, and the glaze, which includes
pineapple juice, corn syrup, and cloves, makes this a most appetizing
entree."
Preheat the oven to 350F.
Make the Hame Balls: In a large mixing bowl, combine the ham, oats, milk,
eggs and peper. Using a 1-3/4-Inch cookie scoopr or your hands, shape the
mixture into 1-2/2-inch balls and place in a greased 10 x 15-inch baking
dish; set aside.
Prepare the Sauce: In a medium saucepan, combine the brown sugar,
cornstarch, mustard, pineapple juice, corn syrup, vinegar, and cloves and
bring to a boil over medium-high heat, while stirring constantly. Reduce
the heat and simmer for 3 minutes.
Pour the sauce over the ham balls and bake for 1 hour. Serve immediately.
Posted to Bakery-Shoppe Digest V1 #475 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Dec 29, 1997

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