Bourbon Ham Balls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 2 large eggs lightly beaten
- oil for frying
- sauce:
- 1/2 cup white vinegar
- 1 cup 2% milk
- 1/2 cup bourbon
- 1-1/2 cups packed brown sugar
- 2 teaspoons spicy brown mustard
- 1 cup panko (japanese) bread crumbs
- 2 pounds fully cooked boneless ham
- 1 thick boneless pork loin chop (8 ounces)
- 1/2 pound bacon strips
- Carbohydrate 103.490907439824 g
- Cholesterol 334.9004686 mg
- Fat 76.9984797409347 g
- Fiber 7.43145847377162 g
- Protein 38.4080483195656 g
- Saturated Fat 17.7336006723253 g
- Serving Size 1 1 -1/2 dozen. (702g)
- Sodium 3390.26149023926 mg
- Sugar 96.0594489660522 g
- Trans Fat 7.009905765682 g
- Calories 1356 calories
Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen., Preheat oven to 350degrees. Transfer meat to a food processor in batches; pulse until coarsely ground, about 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat 1/4 in. of oil over medium heat. Add ham 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 ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.
