E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Glazed Ham Balls Louise Lindberg Kellermann | September 7, 2016 Generously coated in a sweet glaze, these savory bites make the perfect appetizer or hors d'oeuvre for your next gathering. This special Lodge family recipe comes from Louise Lindberg Kellermann. Louise moved to South Pittsburg, Tennessee with her husband after World War II and became very active in the community. On a door in her kitchen, she recorded the height of not only her children but also their many friends as they were growing up. These ham balls were one of the many dishes she prepared for her friends and family in that same kitchen. Level Beginner Prep Time 10 minutes Cook Time 1 hour Serves 4-5 Cook it With Our 12 Inch Cast Iron Skillet Ingredients ¾ pound ground pork ½ pound ground fresh or cooked ham ⅔ cup quick-cooking oats 1 large egg, beaten ½ cup whole milk ⅓ cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1 teaspoon dry mustard ⅔ cup fruit juice (orange, pineapple, or peach) 2 tablespoons cider vinegar ⅓ cup dark corn syrup 6 whole cloves Directions Preheat the oven to 300 degrees Fahrenheit. In a medium bowl, mix the ground meats, oats, egg, and milk together until well combined. Mold the mixture into balls about the size of a walnut and arrange in a single layer in a Lodge 12 Inch Cast Iron Skillet. Bake for 45 minutes. Carefully drain off any fat in the skillet. Combine the remaining ingredients in a Lodge Chef Skillet and cook over medium heat, stirring almost constantly, until the brown sugar, flour, and mustard are dissolved and the sauce is slightly thickened. Pour the sauce over the ham balls and bake another 20 minutes, basting once or twice. Contributed By: Louise Lindberg Kellermann Louise Lindberg Kellerman was the wife of William Leslie Kellerman, president of Lodge Manufacturing from 1973 to 1984. They met during World War II, during which Louise served as a second lieutenant for the WAC, and married at Camp Crowder, Missouri. Following the war, they moved to South Pittsburg, Tennessee. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Glazed Ham Balls Louise Lindberg Kellermann | September 7, 2016 Generously coated in a sweet glaze, these savory bites make the perfect appetizer or hors d'oeuvre for your next gathering. This special Lodge family recipe comes from Louise Lindberg Kellermann. Louise moved to South Pittsburg, Tennessee with her husband after World War II and became very active in the community. On a door in her kitchen, she recorded the height of not only her children but also their many friends as they were growing up. These ham balls were one of the many dishes she prepared for her friends and family in that same kitchen. Level Beginner Prep Time 10 minutes Cook Time 1 hour Serves 4-5 Cook it With Our 12 Inch Cast Iron Skillet Ingredients ¾ pound ground pork ½ pound ground fresh or cooked ham ⅔ cup quick-cooking oats 1 large egg, beaten ½ cup whole milk ⅓ cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1 teaspoon dry mustard ⅔ cup fruit juice (orange, pineapple, or peach) 2 tablespoons cider vinegar ⅓ cup dark corn syrup 6 whole cloves Directions Preheat the oven to 300 degrees Fahrenheit. In a medium bowl, mix the ground meats, oats, egg, and milk together until well combined. Mold the mixture into balls about the size of a walnut and arrange in a single layer in a Lodge 12 Inch Cast Iron Skillet. Bake for 45 minutes. Carefully drain off any fat in the skillet. Combine the remaining ingredients in a Lodge Chef Skillet and cook over medium heat, stirring almost constantly, until the brown sugar, flour, and mustard are dissolved and the sauce is slightly thickened. Pour the sauce over the ham balls and bake another 20 minutes, basting once or twice. Contributed By: Louise Lindberg Kellermann Louise Lindberg Kellerman was the wife of William Leslie Kellerman, president of Lodge Manufacturing from 1973 to 1984. They met during World War II, during which Louise served as a second lieutenant for the WAC, and married at Camp Crowder, Missouri. Following the war, they moved to South Pittsburg, Tennessee. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
