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Ham Cannon Balls Recipe

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This recipe for Ham Cannon Balls, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Philip Case
Added: Sunday, August 19, 2007


1 1/2 c. Italian bread crumbs
1 medium onion
2 eggs
2 tbsp. onion
2 tsp. dry mustard
1/2 tsp. black pepper
10 oz. Hormel canned ham
1 (16 oz.) ground sage sausage
1 (16 oz.) ground chuck
3/4 c. packed brown sugar
1/2 c. ketchup
2 tbsp. vinegar

Preheat oven to 350 F. Grease a 2 quart rectangular baking dish with shortening. Chop onion into very small pieces. Crack the eggs into a large bowl. Beat until mixed, then add bread crumbs, onion, milk, 1 tsp. of the dry mustard, and the pepper. Add canned ham, ground chuck and the ground pork. Mix well with a wooden spoon.
Divide mixture into 12 portions. Shape each portion into a ball. Place the meatballs in the prepared baking dish. In a small bowl, stir together the brown sugar, ketchup, vinegar and the remaining 1 tsp. mustard. Stir until sugar is dissolved and pour over the meatballs. Bake in preheated 350 F. oven for about 35 minutes. Ham balls are done when internal temperature reaches 160 F.
Serves 6.




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