Ham Ball/Loaf Appetizer

A New Take on an Old Favorite

During the holidays, or even when the gang is invited over for a game, many of us know what we like, and we want to serve favorites that are enjoyed. Even if a meal isn't expected, an appetizer is appreciated and makes the night a special event.

Begin your night with an appetizer or several, but remember it should taste good, be easy to fix, and it is always a good idea to have one standard favorite.

Ham balls/loaves are one of the perennial favorites.

All types of crackers can be used, and looks like something much harder to make than it is.

Ingredients

This is a recipe that can stand substitutes, but it is one of the best I have made.

Ingredient list.

Ham - 1 pound (small dice)

8 oz cream cheese (use light cream cheese for those New Year's Resolutions to cut down the calories).

1 T ground dry mustard

1 tsp bourbon smoked garlic powder (found at stores such as World Marker, Fresh Market)

1/2 tsp of bourbon soaked sea salt. This is a Kentucky Proud Product, but there are now a world of sea salts on the markets, so take a chance on something smokey but not overpowering.

2 tsp onion powder

1 tsp liquid smoke

1 tsp Worcestershire sauce

1 tsp paprika

2T hickory smoked barbecue sauce

Mixing Ingredients

  1. Mixture one - everything together except cream cheese.
  2. Take Mixture one and heat mix in microwave for 1 minute.
  3. stir in cream cheese
  4. Mould in ball or log or desired shape
  5. Roll the final product in the parsley. The amount depends on personal taste and desired appearance.
  6. Refrigerate until cold complete through.

Serve with crackers of choice.

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Comments 2 comments

Peggy W profile image

Peggy W 3 years ago from Houston, Texas

This ham ball recipe sounds really good. I am totally unfamiliar with bourbon soaked garlic powder and bourbon soaked sea salt. Sounds interesting. Voted up and useful.


Ky Cardinal profile image

Ky Cardinal 3 years ago from Louisville, Ky Author

Thanks for your comments. My daughter graduated from culinary school and introduces me to new products and techniques all the time.

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