My Iowa friend brought these balls over and my hubby couldn’t stop eating them!

Now, darlings, let’s talk about a dish that’s as rich in history as it is in flavor – Iowa Baked Ham Balls. This beloved recipe is woven so deep into the tapestry of Midwestern gatherings, one simply can’t imagine a potluck or family reunion without it. Born from the heart of frugality and the need to stretch out Sunday’s ham supper into the week, clever homemakers long ago ground up leftover ham, combined it with simple pantry staples, and fashioned these delectable morsels. Why should you stir up a batch, you ask? Beyond their irresistible taste, ham balls offer a hearkening back to simpler times, connecting us with the generations before who understood the art of making something beautiful from the humblest of ingredients.
Ham balls are a versatile main dish that pair wonderfully with a range of sides. For a true Iowa experience, set your table with a side of buttery mashed potatoes or a sweet corn pudding. Some tangy coleslaw or a crisp green bean salad can add a refreshing crunch. And for those with a sweet tooth, round out the meal with a spoonful of applesauce or a slice of good ol’ apple pie.
Iowa Baked Ham Balls
Servings: Makes about 15-20 ham balls
Ingredients
– 1 1/2 pounds ground smoked ham
– 1/2 pound ground fresh pork
– 2/3 cup crushed graham crackers or dry bread crumbs
– 3/4 cup milk
– 1/4 cup finely chopped onion
– 1 egg, beaten
– 1/2 teaspoon black pepper
For the Glaze: