Ham Recipes Allrecipes

• 2 T butter
• 1/4 C green onions, chopped
• 2/3 C arborio rice
• 1 C champagne
• 1 14.5 oz can chicken broth
• 1/2 lb bay scallops
• 1/4 C grated Parmesan

Champagne Risotto With Scallops

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Anniversary , Winter , Seafood , Shellfish , Cheese , Pasta , Parmesan , Rice , Valentine's Day , Scallop , Oregon , Champagne

Yield: 2

Number Of Ingredients: 7

• 1. Melt butter in a heavy medium saucepan over medium heat. 2. Add onions, saute 1 min. 3. Add rice, saute 2 min. 4. Add champagne, simmer until almost all liquid evaporates, stirring often, about 2 min. 5. Add 1 can broth, simmer until rice is almost tender, stirring often, about 15 min. 6. Add scallops, simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 min. 7. Stir in Parmesan and season with salt and pepper.

• 2 eggs
• 1-1/2 cups crushed saltines (about 45 crackers)
• 2 pounds ground fully cooked ham
• 1 pound ground pork
• 2 cups packed brown sugar
• 6 tablespoons cider vinegar
• 2 teaspoons ground mustard

Brown Sugar Glazed Ham Balls

Dinner

Author: Taste Of Home

My Family Prefers These To A Traditional Roasted Ham. It Seems They Gobble Them Up As Soon As I Set Them Out. You Can Make Them Ahead And Reheat The Next Day.

Time: 1h10m

Yield: 4 dozen.

Number Of Ingredients: 7

• In a large bowl, combine the eggs and cracker crumbs. Crumble ham and pork over mixture and mix well., Shape into 1-1/2-in. balls. Place into two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40 minutes or until lightly browned., Meanwhile, in a large saucepan, combine the brown sugar, vinegar and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain ham balls; drizzle with syrup mixture; toss to coat. Bake 10 minutes longer or until glazed.

Calories 338 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 17g protein.

• 1 pound fully cooked ham, cubed
• 1 pound ground pork
• 1 cup 2% milk
• 1 cup crushed cornflakes
• 1 large egg, lightly beaten
• 1/4 cup packed brown sugar
• 1 tablespoon ground mustard
• 1/2 teaspoon salt
• GLAZE:
• 1 cup packed brown sugar
• 1/4 cup vinegar
• 1 tablespoon ground mustard

Ham Balls With Brown Sugar Glaze

Dinner , Appetizers

Author: Taste Of Home

These Smoky-sweet Meatballs Are A Pennsylvania Dutch Specialty. I Like Setting Them Out When Folks Come To Visit. -janet Zeger, Middletown, Pennsylvania

Time: 1h

Yield: about 6 dozen.

Number Of Ingredients: 12

• Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next 7 ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15x10x1-in. baking pans., For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.

Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 113mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 3g protein.

• 3-1/2 pounds ground ham
• 1-1/2 pounds ground beef
• 3 large eggs, beaten
• 2 cups whole milk
• 3 cups graham cracker crumbs
• 2 cans (10-3/4 ounces each) tomato soup, undiluted
• 3/4 cup vinegar
• 2-1/2 cups packed brown sugar
• 1 teaspoon prepared mustard

Iowa Ham Balls

Dinner , Meat , Appetizers

Author: Taste Of Home

This Is A Special Recipe My Whole Family Likes. Every Time They Visit And I Make Ham Balls, They're All Smiles. When I Take This To Potluck Meals, I'm Always Asked To Share The Recipe. It's Very Appropriate For My Region, Too, Since Iowa Farmers Raise Prize-winning Pigs And Cattle.

Time: 1h15m

Yield: about 15 servings.

Number Of Ingredients: 9

• In a large bowl, combine first five ingredients. Using a 1/3 cup measure, shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325° for 1 hour, basting frequently with sauce.

• 1 ¼ pounds ground smoked ham
• 1 pound ground pork
• 1 pound lean ground beef
• 1 cup milk
• 2 eggs
• 1 ½ cups graham cracker crumbs
• 1 (10.75 ounce) can tomato soup
• ¼ cup cider vinegar
• 1 cup packed brown sugar
• 1 teaspoon mustard powder

Ham Balls

Main Dish Recipes , Pork , Ham , Brown Sugar

Author: Beth

This Is My Newest, Favorite Meatball Recipe. If You Like A Sweet Twist, You'll Like This One. The Meatballs Will Be Slightly Pink Inside When Done Because Of The Pork, So Do Not Overbake Them!

Yield: 8

Number Of Ingredients: 10

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
• In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
• Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

Calories 646.4 calories, Carbohydrate 46.1 g, Cholesterol 172.8 mg, Fat 33 g, Fiber 1 g, Protein 39.6 g, SaturatedFat 12.1 g, Sodium 1388.4 mg, Sugar 36.1 g

• 2 potatoes, grated
• 1 pear, peeled and diced
• 1 sprig fresh rosemary, leaves chopped
• 1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom
• 1 egg
• Pinch kosher salt and freshly ground black pepper
• Pinch kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 6 scallops, cleaned
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons curry powder
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 sprig thyme
• 1 bay leaf
• 6 peppercorns
• 1/2 cup champagne vinegar
• 1 cup Champagne or sparkling wine
• 1/2 cup heavy cream
• 1 1/2 sticks butter
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1/2 lemon, juiced

Spiced Seared Scallops With Potato-pear Pancake And Champagne Beurre Blanc

appetizer

Author: Brianna Jenkins

Time: 50m

Yield: 6 servings, as an appetizer

Number Of Ingredients: 24

• Potato cake: Squeeze the water out of potatoes with paper towels. In a large bowl combine add the potatoes and remaining ingredients, except the oil. Heat the olive oil in a large saute pan over medium-high heat. Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes. Cook until the potatoes are crisp and golden, about 4 minutes on each side. Remove to paper towel-lined plate and sprinkle with salt.
• Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder. Heat the oil over high heat in a large saute pan. Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side. Scallops should be opaque in the center and slightly firm.
• Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon. Strain the liquid and discard the solids. Add the cream and simmer until reduced by half. Cut the butter into cubes and whisk it into the vinegar reduction in thirds. Season with salt and pepper, to taste, and stir in the lemon juice.
• To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce.

• 1/2 pound thinly sliced deli ham
• 1/2 medium onion, cut into wedges
• 2 cups finely shredded cheddar cheese
• 2 packages (8 ounces each) cream cheese, cubed
• 1 cup chopped pecans
• 1 slice Swiss cheese
• Assorted crackers

Ham-cheddar Cheese Ball

Appetizers

Author: Taste Of Home

With The Classic Combo Of Ham And Cheese, This Spread Is A Year-round Favorite At Our House. For Football Parties, Shape The Mixture Into A Football And Add Strips Of Swiss For The Laces. -michele Moore, Mooresville, Indiana

Time: 15m

Yield: 4 cups.

Number Of Ingredients: 7

• Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth., Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour., Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.

Calories 108 calories, Fat 10g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 162mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons dry onion soup mix
• 1 cup finely chopped cooked ham
• 1 cup shredded swiss cheese or 1 cup cheddar cheese

Ham And Cheese Ball

Spreads

Author: Puglyduckling

I've Made This A Couple Of Times As An Appetizer At Family Dinners. Everyone Liked It And I Think It's Better Than The Store-bought Variety (and Less Expensive Too).

Time: 10m

Yield: 12-14 serving(s)

Number Of Ingredients: 5

• In bowl beat cream cheese, sour cream and soup mix until smooth.
• Stir in ham and cheese.
• Form into a ball.
• Refrigerate.
• You may roll in chopped nuts before serving, if desired.
• Serve with crackers.

• 2 (8 ounce) packages cream cheese, softened
• 1/2 lb shredded sharp cheddar cheese
• 2 teaspoons grated onions
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon season salt
• 1/4 teaspoon salt
• 2 1/2 ounces canned deviled ham
• 2 teaspoons parsley, chopped
• 2 teaspoons pimientos, chopped
• 2/3 cup finely chopped pecans

Super Amazing Deviled Ham Cheese Ball

Spreads

Author: Darthlaurie

Cheeseballs Are Okay, But This One Is Super Amazing! I Wish I Could Claim Credit For This One, But Once Again It's From Craig's Family Recipe Treasure Trove. It Stores Well. Cooking Time Is Chilling Time. Caution: This Is Very Addicting. I Am Not Responsible For Any Pounds Gained From Eating This.

Time: 3h20m

Yield: 2 cheeseballs

Number Of Ingredients: 13

• Combine all ingredients except pecans.
• Form into two balls.
• Roll balls in pecans until covered.
• Wrap in foil and chill for at least three hours.
• Serve with crackers.

Calories 1799.1, Fat 165.6, SaturatedFat 77.9, Cholesterol 430.4, Sodium 3489.2, Carbohydrate 18.5, Fiber 4, Sugar 10.3, Protein 65.6

• HAM BALLS
• 1 1/2 lb ground ham
• 2/3 lb ground fresh pork (sometimes i use jimmy dean sausage)
• 1 c soft fine bread crumbs (i use seasoned italian crumbs)
• 2/3 c evaporated milk
• 1/2 tsp dry mustard
• 1/4 tsp pepper
• 1 large egg, beaten
• 1/3 c minced onion
• 1 pinch each celery salt and ground cloves
• 2 Tbsp brown sugar
• 1 Tbsp whiskey, optional (grandma loved her whiskey)
• GLAZE
• 1 c brown sugar,packed
• 1/2 c vinegar ( i use whole cranberry sauce)
• 1 tsp dry mustard
• 1/2 c water (i use pineapple or orange juice)
• 1 Tbsp cornstarch

Glazed Ham Ball Appetizers

Meat Appetizers

Author: Pat Duran

These Are The Best Ham Balls My Husbands Grandma Grandma( Urbanowski) Liked To Make During Holiday Buffet And We Loved Eating Them.

Time: 1h5m

Number Of Ingredients: 18

• 1. Preheat oven to 350^. Spray or grease 2 jelly roll pans. Set aside. Mix together meats, bread crumbs, milk, spices, sugar, whiskey and egg,until well mixed. Shape into the size balls you like, from 1/2 inch to 1 1/2 inch to 2 inch..depends on how you want to use them. I like the smaller size for appetizers.
• 2. Place meatballs on a greased or sprayed jelly roll or sheet pan with sides; do not crowd. Bake for 30 minutes (remove accumulated grease with a kitchen baster) and then spoon a little glaze over each meatball; and bake for 30 more minutes or less depending on size of meatballs; be sure to baste meatballs often adding more glaze as needed.
• 3. Place fisished meatball in a serving bowl and pour any remaing glaze over them. Have plenty of round wooden toothpicks on hand.
• 4. GLAZE: Combine water and cornstarch, stir to blend. Combine all remaining ingredients and bring to a boil; stir in cornstarch mixture; cook and stir 1 minute or until glaze has thickened .