Hank and I got an inkling to do a more “retro” recipe, and somehow we ended up with ham balls. Pineapple glazed ham balls. Let’s just say the jokes were flying today, Hank being who he is, never ceasing to look for opportunities to make me blush. What are ham balls? Meatballs, made with ham, ground pork, and in our version, bacon. Slathered with a sweet and sour glaze of pineapple juice, brown sugar, ketchup, mustard, and vinegar. (We were thinking about calling them “Hawaiian meatballs”, because they’re sort of like a meatball version of that classic Hawaiian pizza with pineapple and ham. But what if people in Hawaii don’t make meatballs like this? So, back to where we started.) Before you go running for them thar hills, let me tell you that these ham meatballs are good. Really good. Perfect for a holiday gathering, or if it’s football season, a great appetizer for a big group of cheering football fans. There’s a reason pineapple and ham is a classic combination; it just works. By the way, we had a little leftover meatball mix and made some patties, sort of like a ham version of a pork burger. Terrific with the glaze. They would make great ham sliders with a little slice of pineapple on a bun. These meatballs are pretty forgiving, but look for an internal temperature of about 165° or so. Serve by themselves as a party appetizer, or on pineapple rings. Meatballs with peppers and pineapple from Ree, The Pioneer Woman
