Ham Balls With Mustard Sauce Recipe
Ingredients
| Ham Balls | ||
| 1 pound precooked well-flavored ham, ground | ||
| Egg | 1 , beaten | |
| Onion | 1 Medium, finely chopped | |
| Dijon Mustard | 2 Teaspoon | |
| Dry bread crumbs | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Worcestershire | 1 Teaspoon | |
| Milk | 6 Tablespoon | |
| Vegetable oil | 4 Tablespoon | |
| Mustard Sauce | ||
| White vinegar | 1/2 Cup (16 tbs) | |
| Light brown sugar | 3/4 Cup (16 tbs) | |
| Horseradish mustard | 1 Tablespoon | |
| Potato starch | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Have the butcher grind precooked ham or use processor to grind or finely chop pieces of ham or leftover ham from a previous menu.
Add egg, onion, mustard, bread crumbs, parsley, Worcestershire, salt, and pepper and combine thoroughly.
Add milk, a little at a time, until the ham mixture feels that it will hold together when making the ham balls.
Use a rounded tablespoon of meat mixture and roll balls firmly with the fingers.
In a 10-inch saute pan over medium heat, heat 2 tablespoons of vegetable oil and brown half the balls carefully, moving them around with a wooden paddle.
Don't crowd the balls.
Remove ham balls from pan, scrape and clean the pan thoroughly, then start a second frying with remaining 2 tablespoons of oil and saute remaining balls.
Cook vinegar, brown sugar, and horseradish mustard together, allowing vinegar fumes to cook off.
Mix the potato starch with a little cold water and stir it into the sauce while it simmers 3-5 minutes.
Add egg, onion, mustard, bread crumbs, parsley, Worcestershire, salt, and pepper and combine thoroughly.
Add milk, a little at a time, until the ham mixture feels that it will hold together when making the ham balls.
Use a rounded tablespoon of meat mixture and roll balls firmly with the fingers.
In a 10-inch saute pan over medium heat, heat 2 tablespoons of vegetable oil and brown half the balls carefully, moving them around with a wooden paddle.
Don't crowd the balls.
Remove ham balls from pan, scrape and clean the pan thoroughly, then start a second frying with remaining 2 tablespoons of oil and saute remaining balls.
Cook vinegar, brown sugar, and horseradish mustard together, allowing vinegar fumes to cook off.
Mix the potato starch with a little cold water and stir it into the sauce while it simmers 3-5 minutes.
Chef
