History
Ham balls show up in Indiana church cookbooks from the 1930s onward, almost always with a brown-sugar, vinegar and dry-mustard glaze. The dish is closely associated with the Brethren, Mennonite and rural Methodist communities of central and northern Indiana, where ground ham was a way to stretch a Sunday roast.
Common allergens: Gluten, Dairy, Egg, Mustard
Make it at home
Ingredients
- 1 pound ground cooked ham
- 1/2 pound ground pork
- 1 cup graham-cracker crumbs or breadcrumbs
- 1 cup whole milk
- 2 large eggs, beaten
- 1 cup packed light brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon dry mustard powder
- 1/2 cup water
Method
- Preheat the oven to 350 F.
- In a large bowl, combine the ground ham, ground pork, crumbs, milk and eggs. Mix gently with your hands until just combined.
- Form into 12 to 16 balls, each about 2 inches across. Arrange in a single layer in a 9 by 13 inch baking dish.
- In a small saucepan, whisk the brown sugar, cider vinegar, dry mustard and water until smooth. Bring to a simmer.
- Pour the glaze over the ham balls. Bake uncovered at 350 F for 50 minutes, basting twice during the bake.
- Serve hot, with the pan glaze spooned over.
Tip from the editors. Ask your butcher to grind a cooked ham steak if your store doesn't sell pre-ground ham. Slicer-cut leftovers chopped fine also work.
Where to eat hoosier ham balls
Hoosier ham balls in Indianapolis
Featured by TableJourney as a signature dish of Indianapolis. See the Indianapolis signature dishes guide for the canonical version.
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