Sweet and Sticky Ham Balls
Sweet and Sticky Ham Balls are a Midwestern classic that combines ground ham and beef with graham cracker crumbs, then bakes them in a tangy sweet and sour glaze made with tomato soup, brown sugar, and apple cider vinegar.
Total
1h 15mServings
6Ingredients
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12 Ingredients
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Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
In a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large mixing bowl.
- 3
Add the diced cooked ham to the food processor and pulse until finely ground. Add the ground ham to the bowl with the graham cracker crumbs.
- 4
To the bowl, add the ground beef, egg, milk, salt, and pepper.
- 5
Using your hands, gently mix all ingredients until just combined. Be careful not to overmix.
- 6
Grease a 9x13 inch baking dish with butter.
- 7
Form the meat mixture into golf ball-sized meatballs and arrange them in a single layer in the prepared baking dish.
- 8
In a separate bowl, prepare the sauce. Whisk together the condensed tomato soup, apple cider vinegar, brown sugar, and yellow mustard until smooth.
- 9
Pour the sauce evenly over the meatballs in the baking dish, using a spatula to ensure each one is coated.
- 10
Bake for 1 hour, or until the meatballs are cooked through and the sauce is bubbly and thickened.
- 11
Every 20 minutes during baking, spoon some of the sauce from the bottom of the pan over the top of the meatballs to keep them moist and glazed.
- 12
Remove from the oven, let rest for a few minutes, and serve warm.
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Tips & Notes
Pro tips
- Don't skip mixing the glaze ingredients thoroughly—unblended brown sugar creates dry spots. Stir well before pouring over balls.
- Bake in a shallow dish so the glaze reduces and clings to the balls instead of pooling at the bottom. Stir halfway through baking for even coating.
- Let the baked ham balls rest 5 minutes before serving; the glaze will set slightly and be less runny on the plate.
- Use packed brown sugar when measuring to avoid a dry, gritty glaze that won't stick properly.
Substitutions
- Ground ham → ground pork or a mix of pork and beef (adjust salt, as ham is pre-salted)
- Apple cider vinegar → white vinegar or distilled vinegar (1:1 ratio; taste may be slightly sharper)
- Brown sugar → white sugar or honey (use 3/4 cup honey to account for extra moisture)
- Condensed tomato soup → tomato sauce mixed with 1/4 cup water (adds tanginess; omit if you prefer sweeter glaze)
Storage & make-ahead
Store cooled ham balls in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 15–20 minutes, covered, or in the microwave with a splash of water to restore the glaze.
Common Questions
Can I make ham balls ahead of time?
Yes. Form and refrigerate unbaked ham balls up to 24 hours ahead, or freeze them on a tray and transfer to freezer bags for up to 3 months. Bake from frozen, adding 5–10 minutes to baking time.
What can I use instead of graham crackers?
Crushed saltines, panko breadcrumbs, or crushed cornflakes work as binders. Use the same amount (about 1 cup) for consistent texture.
How do I know when ham balls are done?
They're done when the internal temperature reaches 160°F (71°C) and the glaze is thick and sticky, usually 45–50 minutes in a 350°F oven.
Can I scale this recipe up?
Yes. Double or triple the ingredients and use a larger baking dish; increase baking time by 10–15 minutes depending on batch size. Stir glaze occasionally to ensure even coating.
Is this recipe gluten-free?
No, because graham crackers contain wheat. Substitute gluten-free graham crackers or use crushed gluten-free cereal, and verify your canned tomato soup is certified gluten-free.
