Harvest Ham Balls

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Crusty ham balls baked in golden peach halves please most guests


  • 1 egg, beaten
  • ½ c. soft bread crumbs
  • ½ c. milk
  • 1 tblsp. brown sugar
  • tsp. ground cloves
  • 1 lb. ground cooked ham
  • 8 canned peach halves, drained
  • Green celery tops or parsley


  • Combine egg, crumbs, milk, sugar, cloves and ham; shape into 8 balls.
  • Place peach halves, hollow sides up, in greased shallow baking dish. Nest a ham ball in each peach half. Bake in moderate oven (350°) 25 minutes.
  • Garnish with celery.