Glazed Ham Balls In Noodle Ring Recipe
Ingredients
| Ham | 1/2 Pound | |
| 3/4 lb. lean ground pork | ||
| 2/3 cup quick-cooking oats, uncooked | ||
| 1 egg, slightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Fruit Sauce, see below | ||
| Noodle Ring, see below | ||
| Water | 6 Cup (16 tbs) (Noodle Ring:) | |
| Salt | 1 Teaspoon (Noodle Ring:) | |
| 4 cups medium noodles, uncooked | ||
| Eggs | 2 (Noodle Ring:) | |
| Milk | 2 Cup (16 tbs) (Noodle Ring:) | |
| Salt | 3/4 Teaspoon (Noodle Ring:) | |
| Butter | 2 Tablespoon (Noodle Ring:) | |
| 1/2 cup soft breadcrumbs | ||
| Whole Cloves | 6 (Fruit Sauce:) | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) (Fruit Sauce:) | |
| All purpose flour | 2 Tablespoon (Fruit Sauce:) | |
| Dry mustard | 1 Teaspoon (Fruit Sauce:) | |
| 1-1/2 cups fruit juice | ||
| Vinegar | 2 Tablespoon (Fruit Sauce:) | |
| Light corn syrup | 1/3 Cup (16 tbs) (Fruit Sauce:) | |
Directions
Combine ham, pork, oats, egg and milk in a medium bowl.
Mix thoroughly.
Cover and refrigerate 30 minutes.
Prepare Fruit Sauce and set aside.
Shape meat mixture into 1 inch balls and place in an 11" x 7" shallow baking dish.
Place in cold oven.
Set temperature control at 325°F (165°C).
Bake 1 hour.
While ham balls are baking, prepare Noodle Ring.
Drain excess fat from ham balls.
Pour Fruit Sauce over ham balls in baking dish.
Bake 15 minutes longer.
Fill center of unmolded Noodle Ring with hot ham balls and Fruit Sauce.
Makes 6 to 8 servings.
Noodle Ring: Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Do not rinse.
Preheat oven to 325°F (165°C).
Generously butter a 1-1/2 quart ring mold.
Place noodles in ring mold.
In a medium bowl, beat eggs.
Stir in milk and 3/4 teaspoon salt.
Pour egg mixture over noodles.
Melt butter in a small saucepan or skillet.
Add breadcrumbs.
Toss lightly to coat.
Sprinkle buttered breadcrumbs over egg mixture.
Bake in preheated oven 45 minutes.
Let Noodle Ring stand 8 to 10 minutes before unmolding.
Carefully loosen edges of ring with a metal spatula.
Unmold onto warm platter.
Fruit Sauce: Tie cloves in a piece of cheesecloth.
In a 1 quart saucepan, combine brown sugar, flour, mustard, fruit juice, vinegar, corn syrup and bag of cloves.
Stirring constantly, cook over medium heat until slightly thickened.
Remove bag of cloves.
Makes about 2 cups.
Mix thoroughly.
Cover and refrigerate 30 minutes.
Prepare Fruit Sauce and set aside.
Shape meat mixture into 1 inch balls and place in an 11" x 7" shallow baking dish.
Place in cold oven.
Set temperature control at 325°F (165°C).
Bake 1 hour.
While ham balls are baking, prepare Noodle Ring.
Drain excess fat from ham balls.
Pour Fruit Sauce over ham balls in baking dish.
Bake 15 minutes longer.
Fill center of unmolded Noodle Ring with hot ham balls and Fruit Sauce.
Makes 6 to 8 servings.
Noodle Ring: Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Do not rinse.
Preheat oven to 325°F (165°C).
Generously butter a 1-1/2 quart ring mold.
Place noodles in ring mold.
In a medium bowl, beat eggs.
Stir in milk and 3/4 teaspoon salt.
Pour egg mixture over noodles.
Melt butter in a small saucepan or skillet.
Add breadcrumbs.
Toss lightly to coat.
Sprinkle buttered breadcrumbs over egg mixture.
Bake in preheated oven 45 minutes.
Let Noodle Ring stand 8 to 10 minutes before unmolding.
Carefully loosen edges of ring with a metal spatula.
Unmold onto warm platter.
Fruit Sauce: Tie cloves in a piece of cheesecloth.
In a 1 quart saucepan, combine brown sugar, flour, mustard, fruit juice, vinegar, corn syrup and bag of cloves.
Stirring constantly, cook over medium heat until slightly thickened.
Remove bag of cloves.
Makes about 2 cups.
Chef
