Tag: Ham

The JeniEats Brief Guide To Ham: Cooking It + Ideas For Leftovers

One thing that’s not a mystery: How much I love ham.

Growing-up, I looked forward to our family’s Easter dinner because of ham. Partly because of that cheesy potato hot dish topped with crushed corn flakes, but mostly because of ham. The leftovers were the best.

The good thing about preparing a ham is that it’s really, really easy. It’s already cooked, so all you have to do is heat it through and add some sauce. Our family was divided over raisin sauce. Half loved it and the other half hated it, reaching for the mustard instead. My favorite glaze combines the best of both worlds: Sweet fruit jam and mustard.

Ham ramblings aside, here’s a guide to all of my recipes that include ham. You’ll find my first adventure cooking a giant ham to ideas for using up your leftovers.

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My Quest To Understand Ham Balls

I’m on a ham ball quest.

Ham balls are a food I’d never heard of until I moved to North Iowa. Growing up in Minneapolis-St. Paul, we rarely ate pork. It never appeared on our school lunch menus, except in the form of Mr. Ribs, and we missed out on pork burgers at picnics. My friend Val of Corn, Beans, Pigs & Kids introduced me to my first ham ball at a blogger potluck.

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After looking at some recipes, I created my own version with a spicy cranberry fruit glaze and called them “Iowan ham balls.” My friend Katie was like, “Oh no, those may be good ham balls, but those are not quite Iowan ham balls.” She even left her family’s recipe in case you want to try them.

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If you think I’ve been talking about ham balls a lot, you’re right. When something piques my curiosity, I tend to pursue more information about the subject with tenacity. Remember my obsession with learning about the Lincoln family after visiting Springfield, Illinois last summer? My friend observed that I was dedicated to the subject of ham balls, to which my genuine answer was, “I must understand them.

Friends continue to suggest their favorite family recipes as well as local stores from which to purchase ready-made ham balls. I stopped by Louie’s Custom Meats and Fareway in Clear Lake, Iowa to try two popular versions. These balls are pre-cooked and available to purchase by the pound.

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Fareway, $4.99/lb: I’ve received so many suggestions to try Fareway’s ham balls. Each ball is larger than a golf ball. The meat’s grind is finer and the sauce is sweeter with a maple note.

Louie’s, $3.99/lb: These ham balls are the size of typical meat balls with a courser grind. Their flavor is smokier and the sauce is slightly less sweet.

I’m not quite done investigating ham balls. Val has graciously accepted my plea to learn how to make real Iowan ham balls and invited me into her kitchen later this month. There will be a blog post and video to document our adventure. In the meantime, here’s a silly little video explaining my quest to understand ham balls.

JeniEats Investigates Ham Balls from JeniEats on Vimeo.

My Take On Iowan Ham Balls Glazed With Spicy Cranberry Sauce

Pork tenderloin sandwiches, Maid-Rites, and Greek-style steak. These are all foods Mason City has introduced us to since we moved here a little over a year ago. Now we can add one more to the list:

Ham balls.

I remember seeing recipes for ham loaf in my grandmother’s church cookbooks and ham balls in Jake’s family cookbook, but I’d never actually eaten one until I moved to Iowa. Val of Corn, Bean, Pigs & Kids actually introduced me to my very first ham ball at a North Iowa blogger potluck. I liked them so much that I helped myself to seconds.

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My first taste of ham balls, courtesy of Val.

When I saw ham loaf mix for sale at my favorite butcher shop Louie’s Custom Meats in Clear Lake, IA, I felt inspired to make my own version. I combined a few different recipes and made a glaze with leftover cranberry sauce (yup, the canned stuff) which provided the perfect sweet and tangy counterpoint to the savory meat.

“Ham balls!?” exclaimed Jake, when he first caught wind of my dinner menu. He had never heard of ham balls before and was convinced he wouldn’t like them. As the ham balls baked, Jake commented on how “hammy” our house smelled and imagined I would serve him softball-sized chunks of ham. Not so.

As skeptical as Jake was about ham balls, he could not resist their charm. They were crusty on the outside and fluffy on the inside when I pulled them hot of the oven. They taste a little smokier than the typical meatball and hit all of our favorite sweet, savory and spicy cravings.

Spicy Cranberry Glazed Ham Balls
Inspired by Ken Enck & The Taylor House’s recipes for ham balls. Ham loaf mix seems to be equal parts ground pork and ground ham. It shouldn’t be too hard to find in Iowa, but if you can’t find it pre-made, try pulsing ham in a food processor and adding it to the pork. If you don’t want to use cranberry sauce in your glaze, use a different jelly or jam. I found other ham ball recipes that make the tangy glaze from canned pineapple, tomato soup, or brown sugar and vinegar syrup. 

Hamballs watermarked

Ham Ball Ingredients:
1 1/2 lb. ground ham loaf mix
1 cup panko breadcrumbs
1/3 cup oatmeal
2-3 tablespoons minced onion
2 eggs, scrambled
3/4 cup milk
Black pepper, to taste

Sauce Ingredients:
1 cup cranberry sauce
3 tablespoons yellow mustard
1 1/2 tablespoons rice wine vinegar
Dash Worcestershire
2-3 tablespoons soy sauce
1 teaspoon honey (or brown sugar, to taste)
1/4 water
Hot sauce, to taste
Hot pepper flakes

Instructions:

  1. Pre-heat oven to 350℉.
  2. In a large bowl, combine the ham loaf mix, panko, oatmeal, onion,eggs, milk and black pepper. It’s easiest to combine the ingredients by squishing them together with your hands. Allow the mixture sit for a few minutes so the breadcrumbs and oatmeal can absorb the liquid. If it’s still too moist, add some more oatmeal or breadcrumbs.
  3. Shape the mix into small balls. Place in a lightly greased pan in a single layer. It’s OK if they are close to each other.
  4. Bake for about 25-minutes.
  5. While the ham balls are baking, make the glaze. Combine the cranberry sauce, mustard, vinegar, Worcestershire, soy sauce, honey, water, and hot pepper flakes in a small saucepan. Gently heat and whisk until combined.
  6. If the sauce is too thick, add more water. Taste for seasoning and adjust accordingly.
  7. Drizzle the sauce over the ham balls and return to the oven, uncovered. Bake for about 25 more minutes or until the ham balls are cooked through.

Three of my friends shared their best ham ball making tips. Jenny of In The Kitchen With Jenny makes Pineapple Ham Loaf Patties which she says are easy to make-ahead and freeze. Barb suggests using graham cracker crumbs instead of breadcrumbs and adding diced green pepper, while Shannon‘s favorite recipe combines both ground ham and ground beef. How do you make your favorite ham balls? 

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