Ham Balls With Mustard Sauce
|Ham balls||1⁄2 Pound|
|Precooked well flavored ham||1 Pound, ground|
|Egg||1 , beaten|
|Onion||1 Medium, finely chopped|
|Dijon mustard||2 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Vegetable oil||4 Tablespoon|
|Mustard sauce||2 Tablespoon|
|White vinegar||1⁄2 Cup (8 tbs)|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Horseradish mustard||1 Tablespoon|
|Potato starch||2 Teaspoon|
Have the butcher grind precooked ham or use processor to grind or finely chop pieces of ham or leftover ham from a previous menu.
Add egg, onion, mustard, bread crumbs, parsley, Worcestershire, salt, and pepper and combine thoroughly.
Add milk, a little at a time, until the ham mixture feels that it will hold together when making the ham balls.
Use a rounded tablespoon of meat mixture and roll balls firmly with the fingers.
In a 10-inch saute pan over medium heat, heat 2 tablespoons of vegetable oil and brown half the balls carefully, moving them around with a wooden paddle.
Don't crowd the balls.
Remove ham balls from pan, scrape and clean the pan thoroughly, then start a second frying with remaining 2 tablespoons of oil and saute remaining balls.
Cook vinegar, brown sugar, and horseradish mustard together, allowing vinegar fumes to cook off.
Mix the potato starch with a little cold water and stir it into the sauce while it simmers 3-5 minutes.