Old Fashioned Ham Balls

47 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Old Fashioned Ham Balls Recipe by Barefeet In The Kitchen

Savory ham meatballs are coated in a thick, sticky, sweet and sour glaze and then baked in the oven until piping hot and irresistible. You know those foods that stick in your memory? These ham balls are one of those recipes.

I tried one when they were still piping hot from the oven. I burned my mouth and then, despite the burn, I ate another one while they were still way too hot. They are that good. My family loved them and they managed to eat this entire batch of meatballs in less than 24 hours.

My friend Rebecca warned me about these crazy ham balls. We were talking months ago and she mentioned that she makes these in lieu of a traditional ham for the holidays. My family LOVES this Balsamic and Dijon Glazed Ham, so I couldn’t even imagine not making our favorite ham. However, I get it now. I still make a ham every year, but these ham balls now have first place in the lineup of favorite “leftover ham recipes.”

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

And here’s the BEST part, you’re going to use some of these meatballs to make this insanely delicious Sweet and Sour Ham Ball Stir Fry. My family goes crazy over that recipe, we love it that much.

I’ve been making these ham balls for a few years now and they still disappear almost as fast as they cool from the oven. My whole family cheers when they know I’m making a batch. They freeze beautifully too, so don’t hesitate to make the full batch.

If you’ve never ground your own meat before, do not be intimidated. The first time I made these meatballs it was a first for me as well. I bought an inexpensive meat grinder just for this recipe. It is super easy to use and well worth having.

You know how there are recipes that are on your radar for a while and then when you finally make them you wonder what took you so long? These Ham Balls were one of those recipes. I have my friend Sue’s Bourbon Meatballs on my meal plan for next week and I strongly suspect that they are going to be a similar story. Don’t they look incredible?

Old Fashioned Ham Balls Recipe by Barefeet In The Kitchen
Kitchen Tip: I use this scoop, this meat grinder, and these baking dishes to make this recipe.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Old Fashioned Ham Balls

5 from 6 votes
Recipe lightly adapted from and with thanks to Foodie with Family
Servings: 12 -16 servings, approximately 70 meatballs


  • Meatball Ingredients:
  • 2 pounds leftover ham
  • 2 pounds ground pork
  • 4 eggs
  • 1 1/4 cups milk
  • 1 1/2 cups panko breadcrumbs gluten free panko will work fine as well
  • Glaze Ingredients:
  • 3 1/2 cups brown sugar
  • 1 1/2 cups water
  • 1 cup apple cider vinegar
  • 2 teaspoons ground mustard powder


  • Preheat the oven to 350 degrees. Lightly grease (2) 9x13 baking dishes with oil and set aside. Use the coarse setting on your meat grinder to grind the leftover ham. If you don't have a meat grinder, you can use a food processor to pulse until it is chopped like hamburger meat.
  • Combine all the meatball ingredients in a large bowl and mix with your hands until combined. Roll into 1 1/2" - 2" meatballs. I use a medium size cookie scoop to scoop them all the same size before smoothing them with my hands. Arrange the meatballs in the baking pans and set aside.
  • Whisk together all the glaze ingredients in a medium size saucepan over medium high heat. Bring to a boil, whisking until the sugar has dissolved. Reduce the heat to medium and simmer for 4-5 minutes, until the sauce has thickened.
  • Pour the glaze over the ham balls, dividing it between the two pans. Bake the ham balls, uncovered, for 75-85 minutes, until the ham balls have browned and the sauce has reduced to a syrupy consistency. Enjoy!
  • FREEZER MEAL: Let the meatballs cool and then transfer to a freezer safe Ziploc or an airtight container. Pour all remaining glaze over them and press out any air. Let thaw in the refrigerator before reheating covered in the oven, on the stove-top or in the microwave.


If you've never ground your own meat before, do not be intimidated. The first time I made these meatballs it was a first for me as well. I bought an inexpensive meat grinder just for this recipe. It is super easy to use and well worth having.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 4/10/2014 – recipe notes and photos updated 1/31/2017}

Old Fashioned Ham Balls are sticky, sweet, and completely irresistible! get the recipe at barefeetinthekitchen.com

Here are some more meatball recipes you might like:

French Onion Au Gratin Meatballs by Cupcakes and Kale Chips

Chicken Parmesan Meatballs by Barefeet In The Kitchen

Crock-Pot Honey Garlic Meatballs by Dinners, Dishes, and Desserts

Easy Italian Meatball Bake by Lemons for Lulu

The Best Swedish Meatballs by Barefeet In The Kitchen

Turkey Meatballs with Bruschetta Sauce by Shugary Sweets

Filed under: , , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

47 Comments Leave a comment or review

    Rate & Comment


  1. Lissa Rosengren says

    In general, when freezing, I prefer freezing raw meat and then cooking it fresh for the first time when prepping freezer meals. Do you think that would work for this recipe? Do you think just prep it, freeze it and then either thaw before cooking or cook from frozen for longer?

  2. Kristine Smith Cybulski says

    Hi mary, I would really like to make these in my instant pot. Is that possible for me to do?

  3. JJ says

    These were good! I did make extra to make the stir fry. Question, have you ever eating the ham ball cold? Wondering if it would be a good cold lunch item.5 stars

  4. Kate says

    My husband is picky-he said this is a keeper! I also added stone ground mustard, about 2 teaspoons. Delicious and will definitely make again!5 stars

  5. KAtie Latta says

    These are AMAZING! Definitely going to keep this one on hand when I have leftover ham to use. Nice alternative to making ham into a soup.5 stars

  6. Minnie says

    I can’t wait to try these. My mother in law usually makes these but her health is slowing her down,so I’m really hoping they are as delicious as hers. I’ll let you know how they rate. Thank you for the recipe!!!

  7. Linda Bell says

    Hi. I have made these, and yes they are amazing. I am wondering though if I could make them out of just the ground pork and skip the ham. Do you think that would work?5 stars

  8. Betty Jean McKee says

    I have been making these ham balls for more years than I can recall – always win rave reviews. Great for pot luck dinners or picnics as they are great cold. Thanks for introducing them to your readers.5 stars