This is one of those recipes that no matter how many times I make it, it still doesn’t taste as good as Grandma’s.
There is just something about these Iowa Ham Balls . . .
They have that sticky, sweet, and salty thing going on, all at the same time.
She was a subscriber to the Farm Wife News magazine and I think that’s where she got the original recipe.
I’m just glad my daughter asked for these for her birthday dinner so I could make them again!
I don’t have the original card from Grandma, but I do have it written in my book.
Here is the recipe as I made it:
Iowa Ham Balls
2 pounds ground ham (I used my food processor and it works great)
2 pounds ground lean ground beef
2 cups graham cracker crumbs
1 1/2 cups milk
1 can tomato soup
3/4 cup white vinegar
2 1/4 cups brown sugar
2 teaspoons dry mustard
(The original recipe has double this, but that makes a LOT of sauce, so I now only make half of the original sauce recipe.)
Combine ground ham, ground beef, crumbs, eggs, and milk.
Shape, 1/2 cup at a time, into individual balls and place in 9″ x 13″ pan.
Combine sauce ingredients and pour over balls.
Bake uncovered at 350 degrees for 1 hour.
Using the food processor to grind the ham works great – I just cut the boneless ham into chunks and then process.
Before and after baking.
I spoon the sauce over top before baking – you could do it once or twice during the baking time, also, if you want, but I don’t think it’s necessary.
This would be a good way to use any leftover Easter ham.
Or it would be a great dish to serve for Easter dinner.
Sticky, sweet, salty, delicious!!
Just like Grandma used to make.