Ham and Pork Balls

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup brown sugar
  • ¼ cup vinegar
  • ¼ cup water
  • ¼ cup pineapple juice
  • ½ teaspoon dry mustard
  • 1 pound smoked ham, ground
  • ½ pound pork, ground
  • cups soft fresh bread crumbs
  • 2 eggs, beaten
  • ½ cup milk


    1. Preheat oven to moderate (325°F.).

    2. Combine the sugar, vinegar, water, pineapple juice and mustard. Stir until sugar dissolves.

    3. Mix the ham, pork, bread crumbs, eggs and milk together. Form into balls, allowing one-half cup of the mixture for each ball. Place the balls in a single layer in a shallow baking dish. Pour the sugar syrup over. Bake for one hour. Baste three or four times with syrup in the pan.