Ham Balls are a classic Midwestern meatball recipe. It is even more specific to Iowa and Nebraska. It is an unusual recipe that turns out so incredibly delicious. Graham cracker crumbs are mixed with ground beef and ground ham to make meatballs. The meatballs are then baked with a tomato brown sugar glaze.
I grew up in Iowa, and this is a recipe that my family and I often had for Sunday night dinner.
In the Midwest, ham balls hold a special place at the dinner table. These savory baked meatballs of ground beef and ham, coated in a sweet glaze, are a beloved tradition in Iowa. But unlike dishes like fried chicken or apple pie, the origins of ham balls remain obscure to most.
After digging into some historical cookbooks and recipes the roots of ham balls can be traced back to Iowa in the early 20th century. Let’s unravel the history of this unique regional dish.
What Are Ham Balls?
For the uninitiated ham balls are made from a blend of ground ham and ground beef mixed with breadcrumbs or crackers. The meat mixture is shaped into balls then baked and glazed with a sauce made from ketchup, brown sugar, vinegar and other ingredients.
The ham provides a salty, smoky flavor while the beef adds richness. The sweet glaze gives ham balls a candy-like exterior and prevents them from drying out. The resulting flavor is a delicious salty-sweet combination.
Ham Balls Were Born in Iowa
While other Midwest states have their own versions now, food historians confirm ham balls originated in Iowa. In the early 1900s, thrifty Iowa home cooks sought creative ways to stretch inexpensive ingredients like ham.
Pork was a major Iowa industry at the time. And cured ham was more affordable than beef. Ground ham could be easily extended with beef to make a flavorful, budget-friendly meal.
Iowa cookbooks from the 1920s and 1930s include some of the earliest printed ham balls recipes. Local community cookbooks also show Iowa homemakers developing their own twists on ham balls using regional ingredients.
Why Ham Was an Iowa Staple
To understand ham balls, you must first understand Iowa’s history with pork. Iowa dominated the American pork industry in the late 1800s and early 1900s. Iowa farmers raised millions of hogs each year and exported pork nationwide.
By 1900, two Iowa meatpacking cities – Ottumwa and Cedar Rapids – produced more pork than anywhere else in the world. Iowa was so synonymous with pork that the state earned the nickname “Porkopolis.”
For Iowa farm families raising hogs themselves, pork was a readily available protein source. Cured hams let them preserve meat before refrigeration. With cured ham so abundant, using it creatively in dishes like ham balls made perfect sense.
The Evolution of Ham Ball Recipes
While originally bare bones, ham ball recipes evolved over the decades as they spread through Iowa potlucks and community cookbooks. The core ingredients stayed the same, but cooks got creative with add-ins and glazes.
Recipes from the 1930s incorporated crushed crackers or breadcrumbs to help bind the meat. Pepper, onion and other seasonings were added for flavor. The glaze also expanded from basic brown sugar and ketchup to vinegar, mustard and more.
By the 1950s, most Iowa cookbooks contained at least one ham ball recipe. And they remained a staple at gatherings like church suppers or family reunions. To this day, seasoned Iowa cooks still make ham balls based on their own secret family recipe.
How Ham Balls Spread Beyond Iowa
As Iowa natives traveled or relocated, ham balls expanded beyond state lines. Neighboring Midwestern states like Nebraska picked up the dish early on. Soon, community cookbooks across the Midwest contained ham ball recipes with local twists.
In Minnesota, cooks added wild rice to the mix. Missouri cooks favored a cheese-topped version. Modern renditions incorporate spices like cayenne or swap ground turkey for a lighter take. While recipes vary regionally, the ham ball tradition remains strongest in its birthplace of Iowa.
Why Iowans Love Ham Balls
For Iowans, ham balls are a beloved taste of home. Their simplicity and nostalgia factor keep the dish popular at potlucks to this day. Ham balls also reflect the values and ingenuity of Iowa’s past generations.
Using basic affordable ingredients like ham to create something delicious exemplifies the resourcefulness of farm families. The care put into passing down perfected ham ball recipes shows how food connects Iowans through the generations.
Even as food trends come and go, ham balls remain iconic comfort food in Iowa. For natives who’ve moved away, just a bite of ham balls can transport them back to Hawkeye State family dinners. No wonder Iowa is so protective over claiming ham balls as its own!
The Best Place to Enjoy Ham Balls
Authentic ham balls can still be found statewide at Iowa church suppers, fairs, and community gatherings. But no affair showcases ham balls quite like the annual Lenox Ham Ball Festival.
This tiny 1,200-person town in south central Iowa has celebrated ham balls annually for over 60 years. Festivalgoers feast on ham balls in the community hall, compete in a ham ball cook-off, and even vote for ham ball queen!
The Lenox celebration truly honors Iowa’s claim as the ham ball capital. From county fairs to church potlucks, Iowans can still enjoy this savory, sweet comfort food just as past generations did. So next time you’re in the Hawkeye State, seek out this enduring specialty and get a taste of the real Iowa.
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Ground Ham for Ham Balls
Ground ham can be hard to find in the grocery store. Actually I don’t think I have ever seen it in the store, unless you are in Iowa!.
We are talking ground ham here, not ground pork! Ground pork is made from the shoulder (aka. pork butt). The ham is cut from the leg and is dry or wet cured and sometimes smoked. Ham has the distinct flavor that you are looking for in ham balls.
You will want to purchase a 1-1. 25 lb. ham steak or bone-in ham steak. Once it is ground you will want it to be the consistency of ground beef. You have a couple options to make ground ham.
- Get a ham steak at the store and ask the people behind the meat counter to grind it for you.
- You can grind the ham steak in a stand mixer with a meat grinder attachment.
- I prefer to “grind” it in my food processor. Cut the ham steak into 2-inch pieces, and then pulse the food processor 40 to 50 times. You will have perfectly ground ham! (see the photo above).
If you haven’t tried these Ham Balls yet, you might think that graham cracker crumbs are an odd choice. But trust us—they give the ham balls a sweetness that goes well with the salty ham and sour vinegar in the sauce.
If you need graham cracker crumbs, just crush a few plain graham crackers into a fine powder. Or you can pulse them a few times in your food processor.
Ham Balls
FAQ
What are ham balls made of?
What is ham loaf mix made of?
How to reheat ham balls?
What is ground ham?
How do you make Ham balls?
Ham Balls give you the best of both sweet and tangy flavors. Enjoy them with your favorite potatoes or mac and cheese. Preheat oven to 350 degrees. Combine ground pork, ground ham, eggs, milk, and graham cracker crumbs. Using a 1/2 cup measuring cup, form ham balls, and place in a 9″ x 13″ baking pan.
What are Ham balls?
Ham Balls are a classic Midwestern meatball recipe. It is even more specific to Iowa and Nebraska. It is an unusual recipe that turns out so incredibly delicious. Ground beef and ground ham are mixed with graham crackers crumbs and formed into meatballs, they are then baked with a tomato brown sugar glaze.
How do you make Iowa girl Ham balls?
This Iowa Girl’s Ham Balls have a tangy-sweet sauce made of brown sugar, ketchup, mustard, vinegar, and water. Hold tight while I dry my tears of food happiness, LOL. Preheat oven to 350 degrees. Combine ground pork, ground ham, eggs, milk, and graham cracker crumbs. Using a 1/2 cup measuring cup, form ham balls, and place in a 9″ x 13″ baking pan.
How do you make meatballs from ground ham?
Combine the meatball ingredients. In a large bowl lightly combine the 1 lb ground ham, 1 lb ground beef, 1 cup graham cracker crumbs, ¾ cup milk, and 1 egg. Make large meatballs. Form the mixture into large meatballs, about ⅓ cup in size each. Place into a 9×13 baking dish. You will have about 12-15 meatballs.