Apricot Glazed Ham Balls- these savory meatballs are a mixture of ground ham and ground pork. Coated in a delicious sweet and spicy apricot glaze. It’s a retro recipe that’s sure to be a party favorite.
These meatballs are a great make-ahead appetizer. The meatballs can be made a day or two in advance and cooked just before you serve them.
Apricot Glazed Ham Balls are a great way to use up leftover Easter ham. You’ll need 1 pound of finely diced or ground ham and one pound of ground pork. If using leftover ham, I would use 2 cups of finely diced ham. You can pulse the ham in a food processor to get it finely chopped or you can use a knife.
The meats get mixed with crushed Saltines, milk, ketchup, onion, an egg, and salt and pepper. Shape the mixture into meatballs and place them in a greased baking dish. Bake at 350 degrees for 30 minutes. At this point you can refrigerate or freeze them for later use.
The glaze is a simple and tasty 5 ingredient glaze made from a jar of Apricot Preserves, ketchup, apple cider vinegar, Worcestershire sauce, and Dijon mustard. You’ll bring the ingredeints to a simmer in a large skillet and add the meatballs. Simmer the meatballs in the glaze for about 3 to 4 minutes, turning them to thoroughly coat the ham balls in the glaze.
The glaze is both sweet and tangy, but mostly sweet with a little heat from some crushed red pepper flakes.
Peach preserves can be used instead of apricot preserves.
Either the unglazed or the glazed meatballs can be frozen.
These ham balls can be served over noodles or mashed potatoes for a full meal.
More Ham Recipe To Try:
- Ham Pot Pie
- Bourbon and Coke Glazed Ham
- Ham Lasagna
- Cheesy Ham and Potato Chowder
- Ham and Pimento Cheese Pinwheels
- 1/2 cup crushed Saltine crackers
- 1/4 cup milk
- 1/4 cup ketchup
- 1/4 cup minced onion
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground ham or finely diced ham
- 1 pound ground pork
- 1 (18-ounce) jar apricot preserves
- 1/4 cup water
- 2 tablespoons ketchup
- 2 tablepsoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- In a large bowl, combine crushed Saltines and milk. Let sit 2 minutes.
- Add ketchup, onion, egg, salt, pepper, and ground ham and ground pork.Mix thoroughly. Shape into 24 meatballs. Place in a lightly greased 9x13-inch baking dish.
- Bake at 350 degrees for 30 minutes. Optional: Let cool and refrigerate or freeze for later use.
- Combine all glaze ingredients in a large skillet. Bring to a simmer.
- Add meatballs to skillet and cook, spooning the glaze over the meatballs occasionally, for 3 to 4 minutes.
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