Glazed Ham Balls and Smokies
- Cook Time: 2 hours (HIGH) or 4 hours (LOW)
- Servings: 25
- Course: Appetizers & Snacks
Spruce up your traditional ham and make a delicious starter with this simple Glazed Ham Balls and Smokies recipe that will sure be a crowd-pleaser. Prepare the meatballs ahead of time and when ready to use, cook the meatballs in a slow cooker lined with a Reynolds® Slow Cooker Liner for 3 hours. When it's done, skip cleanup by tossing the liner and serve with cocktail picks.
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- 1 egg
- 1/2 cup graham cracker crumbs
- 1/4 cup finely chopped onion
- 2 tablespoons snipped dried cranberries
- 2 tablespoons milk
- Dash ground cloves
- 8 ounces ground cooked ham
- 8 ounces lean ground pork
- Nonstick cooking spray
- 1 16-ounce can jellied cranberry sauce
- 1 12-ounce bottle chili sauce
- 1 tablespoon vinegar
- 1/2 teaspoon dry mustard
- 1 16-ounce package small cooked smoked sausage links
Preheat oven to 350F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside.
For meatballs, in a large bowl, use a fork to beat egg. Stir in graham cracker crumbs, onion, dried cranberries, milk, and cloves. Add ham and pork; mix well. Shape the mixture into 50 meatballs. Arrange in the prepared pan.
Bake for 15 minutes or until done (160F). checking with an instant-read thermometer*.
Meanwhile, for sauce, in a medium saucepan stir together cranberry sauce, chili sauce, vinegar, and dry mustard. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
In a 3-1/2- to 5-quart slow cooker lined with a Reynolds® Slow Cooker Liner, combine meatballs and sausage. Pour sauce over mixture in cooker. Cover and cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Serve meatballs and sausage with cocktail picks.
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