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Mornin Folks!
Don't know if anyone has ever had ham loaf, but around these parts it pretty popular. It's 50/50 ground ham and unseasoned ground pork. Our local Fareway stores carry their own mix.
A friend of mine and I were talking about ham loaf and he asked if I had ever tried it as a meatball, his wife happened to be making a batch. So after a couple beers I got to sample one and I was impressed with this recipe. Had my wife fix a batch a couple times and I really like em.
But like everything, I had to try smoking em and WOW, awesomeness once again rolled off my smoker if I do say so me self.
These are finished in the oven but can be done start to finish on the smoker. I rolled hickory smoke on these for about 40 minutes before adding the glaze/sauce and in the oven to finish. I'm going to post the oven recipe cuz that's what I have.
Ham Balls
2lbs ground ham
2lbs ground pork
2 cups crushed graham crackers
2 eggs
1 cup milk
Mix well and form into meatballs and place in a 9" x 13" pan
Sauce
2 small cans of tomato soup
2 1/2 cups brown sugar
2 tsp dry mustard
3/4 cup white vinegar
Pour sauce over the ham balls ( I end up not using ALL the sauce )
Bake at 350 degrees for 1 hour
Start to finish on the smoker I would use the same recipe, but brush on the sauce to start and smoke at 225-250 until the IT reaches 140-145. Then pour on the sauce, maybe heating it over low heat first. Then let it go til IT hits 160ish or let go longer if you prefer. Nice thing with this recipe is it's wide open for adaptation. And I'd be interested in variations or ideas on this recipe but it's really very good as it is.
Don't know if anyone has ever had ham loaf, but around these parts it pretty popular. It's 50/50 ground ham and unseasoned ground pork. Our local Fareway stores carry their own mix.
A friend of mine and I were talking about ham loaf and he asked if I had ever tried it as a meatball, his wife happened to be making a batch. So after a couple beers I got to sample one and I was impressed with this recipe. Had my wife fix a batch a couple times and I really like em.
But like everything, I had to try smoking em and WOW, awesomeness once again rolled off my smoker if I do say so me self.
These are finished in the oven but can be done start to finish on the smoker. I rolled hickory smoke on these for about 40 minutes before adding the glaze/sauce and in the oven to finish. I'm going to post the oven recipe cuz that's what I have.
Ham Balls
2lbs ground ham
2lbs ground pork
2 cups crushed graham crackers
2 eggs
1 cup milk
Mix well and form into meatballs and place in a 9" x 13" pan
Sauce
2 small cans of tomato soup
2 1/2 cups brown sugar
2 tsp dry mustard
3/4 cup white vinegar
Pour sauce over the ham balls ( I end up not using ALL the sauce )
Bake at 350 degrees for 1 hour
Start to finish on the smoker I would use the same recipe, but brush on the sauce to start and smoke at 225-250 until the IT reaches 140-145. Then pour on the sauce, maybe heating it over low heat first. Then let it go til IT hits 160ish or let go longer if you prefer. Nice thing with this recipe is it's wide open for adaptation. And I'd be interested in variations or ideas on this recipe but it's really very good as it is.
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