Sweet and Sticky Ham Balls

Preheat oven to 350°F (175°C).

In a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large mixing bowl.

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.

To the bowl, add the ground beef, egg, milk, salt, and pepper.

Using your hands, gently mix all ingredients until just combined. Be careful not to overmix.

Grease a 9x13 inch baking dish with butter.

Form the meat mixture into golf ball-sized meatballs and arrange them in a single layer in the prepared baking dish.

In a separate bowl, prepare the sauce. Whisk together the condensed tomato soup, apple cider vinegar, brown sugar, and yellow mustard until smooth.

Pour the sauce evenly over the meatballs in the baking dish, using a spatula to ensure each one is coated.

Bake for 1 hour, or until the meatballs are cooked through and the sauce is bubbly and thickened.

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.

Remove from the oven, let rest for a few minutes, and serve warm.