Servings: 12-16 servings, approximately 70 meatballs
1 1/2cupspanko breadcrumbsgluten free panko will work fine as well
3 1/2cupsbrown sugar
1cupapple cider vinegar
2teaspoonsground 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.
Old Fashioned Ham Balls https://barefeetinthekitchen.com/ham-ball-recipe/