Thursday, July 2, 2009

Hamloaf or hamballs you decide

I've been trying to find ways to use up the ham I bought at Dillons last week. So I snatched my mom's recipe for Ham Loaf it can also be turned it into Ham Balls with some slight modification. The other great thing about this recipe is that it can be easily frozen.

1 1/2 lb. Cooked Ground Ham (3 and 3/4 c.) (I ran it through the food processor, my mom uses her blender)
3/4 c. Ground Beef
2 Eggs
2 1/2 t. Prepared mustard
1/2 t. Salt
1 c. Milk (reduce to 1/4 c. if making hamballs)
3/4 c. Crushed Ritz Crackers

Combine until well mixed. If freezing to use as a loaf pour mix and pour into a heavy ziplock bag. If making hamballs shape mixture into balls, if freezing place on cookie sheet and freeze until they are hard, then transfer into ziplock bag.

When ready to make your hamloaf make sure your mixture has thawed and place it in a loaf plan. Turn your oven to 325 degrees F. Bake for 30 minutes. After 30 minutes drain juices and pour glaze over the top and continue baking for 45 more minutes. If baking hamballs place in 9x13 pan and allow to bake about 15 minutes, drain juices, pour glaze over top and continue baking an additional 30 minutes.

If using crockpot:
When ready to prepare place thawed meatballs in your crockpot. Cook on low for 8-10 hours. Add water if you notice there is not enough juices coming from your hamballs. About an hour before serving drain juices from hamballs, leaving them in the crockpot cover the meatballs with the glaze. Baste 1-2 times before serving.

Glaze ( do not prepare until ready to cook your hamballs)
3/4 c. brown sugar
1 T. prepared mustard
2 t. water
1 T. white vinegar or lemon juice

Stir and pour over Ham loaf.
For more great ideas check out the recipe Swap at Grocery Cart Challenge.

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