Recipe

Classic Ham Balls

Tender ham balls baked in a sweet-tangy brown sugar glaze, with crisp edges and serious comfort-food energy.

By Matt Campbell

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4.8

A white ceramic baking dish filled with glossy glazed ham balls, bubbling sauce around them, on a warm kitchen counter with soft natural light

Ham balls are one of those dishes that sound a little odd until you try one. Then it clicks. They are salty-sweet, tender, and somehow both weeknight-easy and holiday-worthy. Think meatballs, but with that unmistakable ham flavor and a sticky glaze that bakes into the kind of lacquered edges you keep “testing” straight from the pan.

This version keeps it classic: ground ham plus ground pork for juiciness, a handful of pantry seasonings, and a brown sugar ketchup glaze with just enough tang to keep things interesting. Serve them with mashed potatoes, cheesy potatoes, buttered noodles, or on little rolls for a potluck situation where the tray mysteriously empties itself.

All ingredients for ham balls arranged on a kitchen counter, including ground ham, ground pork, eggs, breadcrumbs, milk, onion, ketchup, brown sugar, vinegar, mustard, and spices in small bowls

Why It Works

Tender, not dry: Ground pork brings fat and moisture so the ham stays juicy instead of dense.
That glossy glaze: Brown sugar melts into ketchup and vinegar, then reduces in the oven into a sticky, sweet-tangy sauce.
Crisp edges, soft centers: Baking at a steady 350°F lets the outside brown while the inside stays tender.
Make-ahead friendly: Roll the balls early, chill, and bake when you are ready.

Hands shaping a ham ball mixture into round balls over a parchment lined baking sheet

Pairs Well With

Storage Tips

Refrigerate: Cool ham balls in their sauce, then store in an airtight container for up to 4 days (guideline). Keep extra glaze with them so they stay saucy.

Freeze: Ham balls freeze great. Freeze baked ham balls (with or without glaze) in a freezer-safe container for up to 3 months (guideline). If freezing with glaze, let everything cool completely first.

Reheat: For best texture, reheat covered in a 350°F oven until hot, about 15 to 20 minutes. Microwave works too, just go in short bursts and spoon sauce over the top so they do not dry out.

Make ahead: Roll the ham balls, arrange them in the greased dish, cover tightly, and refrigerate for up to 24 hours. Add glaze right before baking. If baking straight from the fridge, add 5 to 10 minutes to the bake time, then temp a center ball to confirm 160°F.

A glass meal prep container filled with leftover ham balls and glaze, lid set beside it

Common Questions

What is the best ham to use for ham balls?

Use a fully cooked ham with good flavor, like a smoked ham. You can grind it yourself in a food processor or meat grinder. If you buy pre-ground ham, check that it is not overly wet or puree-like, since that can make the mixture heavy.

Can I make ham balls without ground pork?

You can, but they tend to be denser and drier. If you need a substitute, ground turkey thigh is better than breast, and adding 1 to 2 tablespoons of oil or an extra splash of milk can help.

Why did my ham balls fall apart?

Usually it is one of three things: the mixture is too wet, it was not mixed enough to bind, or the balls were packed too loosely. Fix it by adding a few tablespoons more breadcrumbs, chilling the mixture 15 to 20 minutes, and rolling firmly.

Do I have to grind ham myself?

Nope. But if you do, pulse in short bursts. You want a ground texture, not a smooth paste. A paste can bake up tight and rubbery.

Can I cook ham balls in a slow cooker?

You can, especially for parties. Bake them first to set their shape, then move to a slow cooker with the glaze on low to keep warm. If you skip baking, they can be softer and less browned.

My ground ham seems wet or too fine. What now?

This is common with pre-ground ham or ham that got a little over-processed. Add 2 to 4 tablespoons more breadcrumbs, then let the mixture sit 5 minutes so they can hydrate. If it still feels loose, chill 15 to 20 minutes before rolling.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Mixing bowl
Measuring cups and spoons
Small saucepan (or microwave-safe bowl) for glaze
Scoop or spoon for portioning
Instant-read thermometer (helpful)

The first time I really understood ham balls was at a family-style table where someone set down a baking dish that smelled like brown sugar, vinegar, and pure cozy. I grabbed one “to try,” then immediately grabbed a second because the glaze had turned into this sticky, tangy syrup that begged for mashed potatoes. Now when I make them at home, I lean into my favorite part: rolling the balls a little imperfect, then letting the oven do the work while I sneak a spoonful of glaze from the pan like it is a chef tax.