Bourbon Ham Balls

Whoever wrote this recipe needs to learn either to count, or take better measurements. The original recipe says it makes 3 1/2 dozen balls, each one being 1 1/2 inches around. We made the balls with these dimensions and barely had enough for 2 dozen. Plus the cooking time specified in the directions was way too short to cook them all the way through. Therefore, I'll post a revised recipe below.

• 2 lbs fully cooked, boneless ham
• 1 thick boneless pork loin chop (8 oz)
• 1/2 lb bacon strips
• 1 cup panko bread crumbs
• 1 cup 2% milk
• 2 large eggs, beaten
• oil for frying

Sauce

• 1 1/2 cps packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup bourbon
• 2 tsp spicy brown mustard

Cut ham, pork chop and bacon into 1-inch pieces; arrange in a single layer on a foil-lined baking sheet. Freeze 30 minutes, or until partially frozen.

Preheat oven to 350 degrees. Transfer meat to food processor in batches; pulse until coarsely ground, about 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add meat mixture; mix lightly but thoroughly. Shape into 1 inch balls. 

In a large skillet, heat 1/2 inch oil over medium heat. Add balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels. 

In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer balls to the foil-lined baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.

NOTES: We liked this meal, however, the time it took to make it didn't seem worth it. It was ok, but not that great. Doug suggested trying this recipe but making it into burgers next time. I think some lettuce, onion and more spicy brown mustard would be great for it. 

Makes 2-3 dozen

Prep time: 1 hour + freezing

Total time: 1 hour, 45 minutes

Recipe from Taste of Home