Bourbon Ham Balls

By cindygwest

1st Place in Taste of Home contest

Ingredients

• SAUCE:
• 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
• 1-1/2 cups packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup bourbon
• 2 teaspoons spicy brown mustard

Details

Adapted from tasteofhome.com

Preparation

Step 1

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.