Old Fashioned Glazed Ham Balls

1. Use the coarse setting on your meat grinder to grind your ham. (If you do not have a meat grinder, use your food processor to pulse until it is finely chopped like hamburger or chop very finely with a large, sharp knife.)
2. Preheat the oven to 350°F.
3. Evenly coat two 9″x13″ baking dishes with non-stick cooking spray.
4. Combine all the ham ball ingredients in a large mixing bowl and mix together with your hands until all ingredients are evenly distributed.
5. Roll the meat into 2-inch balls. (I use a disher to get evenly sized meatballs so they cook at the same rate.)
6. Arrange the ham balls in the pans. Set aside.
7. Add all the glaze ingredients to a medium-sized, heavy-bottomed saucepan over medium-high heat and bring to a boil, whisking just until the sugar is fully melted.
8. Reduce heat and simmer for 4 minutes. Do not cover the pan while simmering.
9. Pour the glaze over the ham balls, dividing evenly between the two pans.
10. Bake the ham balls, uncovered, for 70 minutes, or until the sauce has reduced to a syrupy consistency and the ham balls are browned.

Notes:

These freeze well, so don’t worry about the high volume of the recipe. Not that you’ll have many left, that is. They’re just a bit too tasty.