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Where to eat Hoosier ham balls in Indianapolis

Ground ham mixed with breadcrumbs, milk and egg, formed into meatballs, baked under a brown-sugar and mustard glaze. A reliable Indianapolis pick.

The story of Hoosier ham balls

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.

How to make Hoosier ham balls

Serves: 6

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

  1. Preheat the oven to 350 F.
  2. In a large bowl, combine the ground ham, ground pork, crumbs, milk and eggs. Mix gently with your hands until just combined.
  3. Form into 12 to 16 balls, each about 2 inches across. Arrange in a single layer in a 9 by 13 inch baking dish.
  4. In a small saucepan, whisk the brown sugar, cider vinegar, dry mustard and water until smooth. Bring to a simmer.
  5. Pour the glaze over the ham balls. Bake uncovered at 350 F for 50 minutes, basting twice during the bake.
  6. Serve hot, with the pan glaze spooned over.

Editor tip. 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.

The editor picks for Hoosier ham balls in Indianapolis are still in research. Meanwhile, see the Indianapolis signature-dishes index or the Indianapolis food guide.