Leftover Ham Balls

Ham balls are a great recipe, the perfect way to enjoy leftover ham!

Savory ham and pork meatballs in a quick zesty sauce. These make a great meal served over rice or even an appetizer for snacking on! Pop some into a hoagie sandwich with cheese and onions for a new favorite!

close up of Ham Balls on rice

What are Ham Balls?

This recipe comes from an old church cookbook I have, it’s been around for ages. Ham balls are similar to a ham loaf but in meatball form!

Ham is finely diced (or processed in the food processor as you would for a ham salad) and combined with ground beef, pork, onions, and seasonings.

They’re baked in a simple (shortcut) sauce and great served over rice.

ingredients to make Ham Balls in bowls

Ingredients and Variations

MEAT Our recipe uses a 1:1 ratio of beef and pork, and then a full cup of ground ham, which makes this a great recipe for using up leftovers.

SAUCE The sauce is simple and zesty. Using condensed tomato soup makes the sauce a little bit creamy. For a sweeter flavor, add some pineapple juice!

ingredients to make Ham Balls in a glass bowl

How to Make Ham Balls

Ham balls are as easy to make as 1, 2, 3!

  1. Cook onion in butter until tender.
  2. Place ham in the food processor and process until it is crumbled.

shredding ham to make Ham Balls

  1. Mix ham ball ingredients & form into meatballs.
  2. Place meatballs in a casserole dish, spaced evenly.
  3. Cover with sauce & foil, bake per recipe instructions, turning once.

Ham Balls on a casserole dish

Leftovers

  • Baked ham balls in sauce will keep in the refrigerator up to 5 days as long as they are covered. Simply reheat them in the microwave.
  • Freeze ham balls with the sauce in zippered bags with the date written on the outside. They will keep for about 6 weeks.

So Many Meatballs!

Did your family love these Ham Balls? Be sure to leave a rating and a comment below! 

close up of Ham Balls on rice

Ham Balls

These juicy Ham Balls are flavorful & easy to make. Serve as an appetizer or as an entree over rice with our homemade sauce!
Course Appetizer, Dinner, Entree, Ham
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 562
Author Holly Nilsson

Ingredients

  • ½ onion finely diced
  • 1 tablespoon butter
  • ½ pound lean ground beef
  • ½ pound lean ground pork
  • 8 ounces ground ham about 3 cups, see note
  • 1 egg
  • cup bread crumbs
  • ¼ cup milk
  • ½ teaspoon dry mustard powder
  • teaspoon ground black pepper

Sauce

  • 1 can condensed tomato soup
  • ¼ cup brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon dijon mustard

Instructions

  • Preheat oven to 350°F.
  • Cook onion in butter for 5-6 minutes or until tender. Cool completely.
  • Combine all sauce ingredients in a bowl.
  • Combine ham ball ingredients in a bowl and mix well. Form into 1″ meatballs and place in a 9×13 pan.
  • Spread sauce over the meatballs, cover and cook 30 minutes.
  • Uncover, flip meatballs over and cook an additional 20-25 minutes or until sauce is thickened and meatballs are cooked through.

Nutrition

Calories: 562 | Carbohydrates: 41g | Protein: 36g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1312mg | Potassium: 871mg | Fiber: 2g | Sugar: 23g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 4mg
Ham Balls on rice with a title
Ham Balls in a dish with a title
Ham Balls with rice and writing
Ham Balls in a casserole dish with writing
Ham Balls in a dish and on rice with a title

Adapted from Riley, Ethel. “Ham Balls.” Circulation Service. Rapid City, SD, 1990. 86. Print.

Originally posted at Spend with Pennies

Pineapple Ham

Pineapple ham is a deliciously zesty twist on a classic baked ham recipe.

It’s spring and that means it’s time for Easter pineapple ham (although this easy dish can be enjoyed all year long)!  Serve it with your favorite sides from sweet potato casserole and scalloped potatoes (or even mashed) for the perfect meal.

ham topped with pineapple and cherries

A Delicious Ham Recipe

Pineapple Ham recipe is an Easter favorite!

  • This dish is easy, affordable, and delicious!
  • It has the perfect blend of flavors, sweet, tart, and salty.
  • This ham is incredibly juicy and tender.
  • The pineapple and cherries makes it beautiful and festive!

Ingredients and Variations

HAM The star of this delicious dish is a fully cooked 6-pound ham. If your ham is not fully cooked it will require extra cook time (follow the directions on your package).

PINEAPPLE  A can of pineapple rings is really easy to use, they’re thick and delicious. If you prefer, use fresh pineapple. If you only have pineapple chunks, those work too but you’ll need to use a toothpick to secure each chunk.

FLAVOR A quick glaze of mustard, brown sugar, and a handful of seasonings adds flavor to the ham. For extra flavor, use your favorite ham glaze recipe.

ingredients for making pineapple ham

How to Cook Pineapple Ham

  1. Score a ham. Place it in a deep casserole dish. Set aside.
  2. Brush ham with Dijon glaze (per the recipe below) and add pineapple juice to the baking dish.

baked ham with mustard

  1. Cover with foil & bake.
  2. Remove ham from the oven, brush with the pineapple juice. Secure pineapple rings to the ham with toothpicks. Secure half a maraschino cherry to the center of each pineapple ring.

pineapple rings and cherries on ham

  1. Bake, uncovered for another 25 to 35 minutes or just until ham reaches 140°F.

Storing

Baked ham will keep in the refrigerator for up to 8 days in an airtight container.

Freeze ham steaks in zippered bags either individually or between pieces of parchment paper. Label the bags with the date and they can stay frozen up to 3 months. Thaw and reheat in the microwave.

More Ways to Cook Ham

Did your family love this Pineapple Ham? Be sure to leave a rating and a comment below! 

ham topped with pineapple and cherries

Pineapple Ham

Sweet, savory, and oh-so-flavorful, this pineapple ham is a must-have for any holiday dinner!
Course Dinner, Entree, Ham, Main Course, pork
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Rest Time 10 minutes
Total Time 2 hours 5 minutes
Servings 8
Calories 577
Author Holly Nilsson

Ingredients

  • 1 fully cooked ham about 6 pounds
  • 1 tablespoon dijon mustard
  • 8 maraschino cherries optional

Glaze

  • 1 can pineapple rings with juices
  • 3 tablespoons brown sugar
  • 1 tablespoon dijon mustard
  • teaspoon ground cloves

Instructions

  • Preheat oven to 325°F.
  • Diagonally score the ham with a sharp knife. Place ham in a casserole dish.
  • To make the glaze, whisk 3 tablespoons of the juice from the pineapple with brown sugar, dijon, and cloves. Set aside.
  • Brush ham with dijon mustard and pour remaining pineapple juice over ham. Cover with foil and cook 80 minutes.
  • Remove from the oven and brush with pineapple juice. Place pineapple rings over ham and secure with toothpicks (add a ½ maraschino cherry to the center of each if desired.)
  • Bake uncovered 25-35 minutes or just until ham reaches 140°F. Do not overcook.
  • Remove ham from the oven and let it rest 10 minutes before slicing.

Nutrition

Calories: 577 | Carbohydrates: 18g | Protein: 65g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 3974mg | Potassium: 1056mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 86mg | Calcium: 41mg | Iron: 3mg

Ways to Use Leftover Ham

Check out all of our leftover ham favorites here!

Originally posted at Spend with Pennies

Instant Pot 15 Bean Soup

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!

A bowl of Instant Pot 15 Bean Soup shot from over the top.

I’ve been cooking with my Instant Pot for 3 years now and I never cease to be amazed at what it can do with dried beans. Thanks to the trusty Instant Pot, you can decide to cook up a pot of this Instant Pot 15 Bean Soup whenever the craving strikes. There is very little advance prep and the speed with which it cooks to tender perfection just gives me a little thrill every single time.

While pressure cooking has been around for ages, the Instant Pot has made its way into so many kitchens that it has effectively changed how and what we cook for dinner. You can decide on bean soup from scratch late in the afternoon and have it on the table in time for dinner.

Two bowls of bean soup shot from over the top.

Bean soup falls at the top of the my list of nostalgic comfort foods. It is pretty much on par with grilled cheese and tomato soup in my book and part of that special group of foods that somehow make things better.

If you have cozy bean soup memories, I think you’re going to love this quick and easy Instant Pot 15 Bean Soup. It has a creamy, tomato based broth, smoky ham, and a delicious blend of seasonings to evoke that classic feel.

A bowl of bean soup next to a smaller bowl of shredded cheese.

Ingredients

The ingredients for Instant Pot 15 Bean Soup with text overlay.
  • There are many different brands of 15 or 16 bean soup mix and any will work for this soup. If yours comes with a seasoning packet, just toss it. You can create great flavor with far less sodium by using your own seasonings.
  • Seasoning hams are bony pieces of ham that are used solely to add meaty, smoky flavor to recipes. Of course, a leftover meaty ham bone from a holiday ham is a great option, but since we don’t always have one tucked in our fridge, check the meat department for a ham hock or ham shank. You can also buy a ham steak to chop up and add for an even meatier soup if you’d like but this is totally optional.
  • A mix of dry spices including oregano, cumin, chili powder, bay leaves, black pepper, and a little cayenne adds great classic flavor. You might notice I didn’t include salt in this list. Between the seasoning ham, tomato sauce, broth, and spices, I find the soup to be perfectly seasoned. I highly recommend waiting until the end of the cooking process to taste and add salt only if you feel it needs it.
A bowl of bean soup on a blue cloth in front of an Instant Pot.

The Best Instant Pot

I own and LOVE my 6 quart Instant Pot Duo Nova and based on the Amazon reviews, it looks like I’m not alone! They improved on several features that makes this unit simpler and easier to use than older models. Once you close the lid and set the time, it automatically seals and begins to come to pressure without any need to move the steam release valve. After cooking, the steam releases with an easy press of the button. It is slick, easy to use, and has never failed me.

How to Make Instant Pot 15 Bean Soup

Vegetables are added to an Instant Pot.
  • Set your Instant Pot on the Sauté setting and add the oil. Once heated, add the onion, carrot, and celery and cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add the garlic and cook for an additional minute then press Cancel.
  • Transfer the rinsed dried beans to the Instant Pot.
Tomato sauce, broth, and water are added to an Instant Pot.
  • Pour in the tomato sauce, broth and water.
Spices and a ham hock are added to an Instant pot.
  • Add the chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine.
  • Tuck the seasoning ham (ham hock, shank, or meaty leftover ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Pressure cook on High for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. You can remove any good chunks of ham from your seasoning ham (if any) to chop up and add back to the soup. Discard the remainder of the seasoning ham and bay leaves.

If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.

A hand lifts a spoonful of soup from a bowl.

This 15 Bean Soup is delicious in its natural state or garnish it will a little shredded cheese and serve it with some crusty bread.

Two bowls of bean soup in front of an Instant Pot.

More Comfort in a Bowl

A bowl of Instant Pot 15 Bean Soup shot from over the top.

Print

Instant Pot 15 Bean Soup

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Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!
Course Main Course, Soup
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 15 minutes
Cook Time 45 minutes
Pressure and Release Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 433kcal

Ingredients

  • 1 pound 15 or 16 dried bean soup mix any brand will work (toss the seasoning packet)
  • 2 tablespoons vegetable oil
  • 1 ½ cups diced yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 teaspoon minced garlic
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups water
  • 8 ounces tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne optional (it adds a nice kick)
  • 2 bay leaves
  • 1 ham shank, ham hock, or meaty ham bone
  • salt to taste and only if needed

Optional Garnishes

  • grated Parmesan or Monterey Jack cheese, oyster crackers, crushed saltine crackers

Instructions

  • Place beans in a colander and rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  • Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
  • Add beans, broth, water, tomato sauce, chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
  • If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.
  • This soup is excellent reheated. It will thicken when refrigerated so just add a little water to reach desired consistency.
  • Taste and season with salt and additional pepper, if desired. I don’t recommend adding any salt until the end of the cooking process as the seasoning ham, tomato sauce, and broth tend to add enough.

Notes

Seasoning Ham

If you don’t have a leftover ham bone on hand, pick up a ham shank or hock from the meat department at your grocery store. My store carries Cook’s brand. Shanks are meatier but pork hocks are mainly used for seasoning. They impart a really nice meaty, smoky flavor but you won’t have much, if any, meat to add to the soup at the end of the cooking time. You can also pick up a ham steak to chop up and add to the soup if you’d like but there will be plenty of flavor either way.

Nutrition

Serving: 1cup | Calories: 433kcal | Carbohydrates: 57g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 348mg | Potassium: 1424mg | Fiber: 21g | Sugar: 8g | Vitamin A: 3866IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 6mg

The post Instant Pot 15 Bean Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen