Bourbon Ham Balls

1st Place in Taste of Home contest
Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    pounds fully cooked boneless ham

  • 1

    thick boneless pork loin chop (8 ounces)

  • 1/2

    pound bacon strips

  • 1

    cup panko (Japanese) bread crumbs

  • 1

    cup 2% milk

  • 2

    large eggs, lightly beaten

  • Oil for frying

  • SAUCE:

  • 1-1/2

    cups packed brown sugar

  • 1/2

    cup white vinegar

  • 1/2

    cup bourbon

  • 2

    teaspoons spicy brown mustard

Directions

Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen. Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, about 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, heat 1/4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce. Yield: about 3-1/2 dozen.

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