Part two of today's Hamtacular Spectacular. This recipe is H. J. Lichty's (does the H stand for Ham?), from the Immanuel Lutheran Dorcas cookbook, Generations of Good Cookin. I realize that Ham Balls and Ham Logs are very similar, but different meat shapes for different folks, right?
Besides, now that you know how to make em both, if you're havin a fancy party, you can serve a big ol platter of logs and balls - boy oh boy, your guests will sure thank you!
2 1/2 lbs. smoked ground ham
1 lb. ground lean pork
2 lbs. ground beef (good lawd, that's a lot of meat!)
3 c. graham cracker crumbs
2 c. milk
2 cans tomato soup (oh good, this recipe is low-salt)
3/4 c. vinegar
2 c. brown sugar
2 tsp. dry mustard
Oven temp: 350 degrees
Pan size: ??? (casserole? bakin dish? who knows?)
Mix well the meats, eggs, crumbs, and milk. (Be sure to wash your hands after touchin your balls, kids.) Use ice cream dipper to form balls. Heat sauce and pour over balls. (OUCH!) Bake at 350 degrees for 1 to 1 1/2 hours. These freeze very well baked or unbaked. Makes 40 balls. (That's a lotta