Easy Baked Ham Balls Recipe

If you ask me, ham balls are a total game-changer for any gathering.

These homestyle meatballs combine ground ham and pork with a sweet-tangy glaze that brings back memories of Sunday dinners at grandma’s house. The combination of breadcrumbs and milk keeps them tender, while the brown sugar glaze adds just the right touch of sweetness.

They’re baked until golden brown, making them super easy to prep ahead for potlucks or family dinners. The smell of them cooking in the oven is enough to bring everyone to the kitchen, asking when they’ll be ready.

It’s a simple, comforting dish that works just as well for weeknight suppers as it does for holiday gatherings.

What Kind of Ham Should I Use?

For ham balls, you can use any leftover cooked ham you have on hand, whether it’s from a holiday dinner or picked up from the deli counter. A basic honey-baked or smoked ham works great here, and you don’t need to worry about getting the fanciest cut since it’s going to be ground up anyway. If you’re buying ham specifically for this recipe, look for a piece that isn’t too fatty or salty – a lean center-cut ham is perfect. Just make sure to avoid using country ham, which is typically too salty and could overpower the other flavors in your ham balls.

Options for Substitutions

This recipe is pretty adaptable and here are some helpful swaps if you need them:

• Panko breadcrumbs: Regular breadcrumbs work just fine here, or you can crush up some crackers (about 15-20 saltines). If you’re going gluten-free, try using crushed pork rinds or gluten-free breadcrumbs.
• Whole milk: Any type of milk will work – 2%, skim, or even non-dairy options like unsweetened almond milk. Just avoid flavored varieties that might change the taste.
• Apple cider vinegar: White vinegar or rice vinegar can step in if you’re out of apple cider vinegar. If using white vinegar, add a tiny splash of apple juice for that fruity note.
• Ground pork: Ground chicken or turkey can work, though the balls might be a bit less juicy. If using these leaner meats, add 2 tablespoons of olive oil to the mixture.
• Ketchup: Tomato sauce mixed with a bit of extra brown sugar can work in place of ketchup. Use 1 cup tomato sauce plus 2 tablespoons brown sugar.
• Ground ginger: Fresh grated ginger works too – use 1 tablespoon fresh for every teaspoon of dried. In a pinch, you can skip it, though you’ll miss some of that nice zip.

Watch Out for These Mistakes While Cooking

The biggest challenge when making ham balls is getting the right texture – overworking the meat mixture can lead to dense, tough meatballs that nobody wants to eat. When combining your ingredients, mix just until everything is evenly distributed, using gentle hands rather than squeezing or compressing the mixture.

Temperature control is crucial – baking these ham balls at too high a temperature can cause the outside to burn before the inside is fully cooked, so stick to a moderate 350°F and use a meat thermometer to ensure they reach 160°F internally.

For the glaze, avoid the common mistake of adding it too early in the cooking process, as the sugars can burn – instead, wait until the last 15-20 minutes of baking to brush it on, and consider adding it in two layers for better coverage.

A final tip: letting the ham balls rest for 5-10 minutes after baking helps them stay juicy and makes them easier to serve without falling apart.

What to Serve With Ham Balls?

These savory-sweet ham balls are perfect when paired with classic comfort food sides that can stand up to their bold flavors. A scoop of creamy mashed potatoes makes an excellent base, catching all that tasty sauce. I like to add some green veggies to balance out the meal – steamed broccoli or roasted green beans work great here. For a complete dinner, you might want to include some dinner rolls or buttermilk biscuits to soak up the extra sauce. If you’re feeding a crowd, a simple macaroni salad or coleslaw on the side helps round everything out nicely.

Storage Instructions

Keep Fresh: These tasty ham balls will stay good in the fridge for up to 4 days when stored in an airtight container. I like to place them in a single layer if possible, but if you need to stack them, put some parchment paper between layers to keep them from sticking together.

Freeze: Ham balls are perfect for freezing! Once they’ve cooled completely, place them in a freezer-safe container or zip-top bag and they’ll keep for up to 3 months. I often make a double batch just to have some ready in the freezer for busy weeknights.

Reheat: To warm up your ham balls, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them in 30-second intervals, though they tend to stay juicier when reheated in the oven. If frozen, thaw them overnight in the fridge before reheating.

Preparation Time	15-20 minutes
Cooking Time	55-60 minutes
Total Time	70-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-160 g
• Fat: 100-120 g
• Carbohydrates: 200-220 g

Ingredients

• 1 pound cooked ham, chopped into 2-inch pieces (approximately 3 cups)
• 1 pound minced pork
• 1 cup panko breadcrumbs
• 1/2 cup whole milk
• 1 egg, lightly beaten
• 1 tablespoon brown sugar
• 1 1/2 teaspoons dried thyme
• 1 1/4 cups ketchup
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground ginger

Step 1: Preheat and Prepare the Casserole Dish

Start by preheating your oven to 350°F (175°C).

Lightly spray a 13×9-inch casserole dish with cooking spray to prevent sticking, and set it aside for later use.

Step 2: Process and Combine Ham Mixture

Add chunks of leftover ham to your food processor.

Pulse the processor 25-30 times or until the ham reaches the texture similar to ground pork.

Transfer the processed ham into a large mixing bowl.

Add ground pork, panko bread crumbs, milk, beaten egg, brown sugar, and dried thyme.

Mix everything thoroughly using a spatula or your hands until the ingredients are well combined.

Step 3: Form and Arrange Ham Balls

Using a 1/3 cup measuring cup, scoop out portions of the ham mixture and roll each portion into a ball with your hands.

Place the formed balls into the greased casserole dish as you make them, ensuring they are evenly distributed within the dish.

Step 4: Bake the Ham Balls

Once all the ham mixture is rolled into balls and arranged in the dish, place the casserole dish uncovered into the preheated oven.

Bake for 15 minutes to begin the cooking process.

Step 5: Prepare the Glaze

While the ham balls are baking, prepare the glaze.

In a medium saucepan over medium heat, add ketchup, brown sugar, apple cider vinegar, garlic powder, and ginger.

Whisk the ingredients together and bring the mixture to a gentle boil.

Reduce the heat to low and let it simmer for 2-3 minutes.

Remove the saucepan from the heat and set aside.

Step 6: Apply Glaze and Finish Baking

After 15 minutes of baking, remove the ham balls from the oven and pour the prepared glaze over the top.

Return the casserole dish to the oven and bake for an additional 40 minutes, basting the ham balls with the glaze halfway through at the 20-minute mark.

Step 7: Rest and Serve

Once the baking time is complete, remove the ham balls from the oven and check their internal temperature.

They should reach at least 160°F (71°C).

Allow the ham balls to rest for 10 minutes before serving to let the flavors meld together.

Enjoy your delicious, savory dish!