CHRISTMAS EVE HAMBALLS

1 lb. of lean pork, coarsely ground

1 lb. of lean ham, coarsely ground

2 eggs

2 cups of soft breadcrumbs (white baker bread, broken up by hand, crusts and centers)

1 cup of milk

1 teaspoon of salt

FOR THE GLAZE:

1/2 cup of cider vinegar

1/2 cup of water

1 1/2 cups of brown sugar

1 teaspoons of dry mustard

10 whole cloves

Glaze: Bring to a full, rapid boil. Mix ham ball ingredients together with hands. Form

into 2 inch small egg size balls by squeezing tightly 4 times into shape. Place ham balls,

side by side, in a glass/enamel baking dish. Pour the boiled glaze mixture over the

ham balls, covering each one by spoon if necessary. Cover loosely with foil (don't seal

edges around pan). Bake at 350 degrees for 1 1/2 hours. 45 minutes on first side; turn

each ham ball over. Spoon glaze over ham balls again. Bake 45 minutes on second side.

During the last 30 minutes, remove foil and periodically spoon glaze mixture over the

ham balls. Serves 6-8 people, 6-10 ham balls/person. Traditionally served with German

potato salad and baked beans.