More Ham Balls Please...

 

After the holidays, I usually try to bust out these incredible Ham Balls. I was introduced to these delicacy afew years back by a friend of ours. Then a fabulous blog follower named Hilarie, was kind enough to share her family recipe with the Farmstead. They are simply superb! An ingenious way to use up that leftover ham from Thanksgiving; And you can freeze them for later use. I ground up the ham in a Food Grinder Attachment, that hooks right into my Stand Mixer (worth its weight in gold, I also will be using this attachment for home aid sausages that are soon to come). If this is not an option for you, you can always go visit your local butcher, and I am sure he/she will be happy to accommodate all your grinding needs.

 

Thank you again Hilarie and Family for sharing this excellent family recipe!

 

 

 

 

Ham Balls

.8 lb. ground ham

.67 lb. ground lean pork (not sausage)

.33 lb. ground lean beef

1 egg

1 cup graham cracker crumbs

3/4 cup milk

Combine these ingredients and shape into little miniature loaves. These can be put in the freezer unbaked and brought out just as you need them.

SAUCE:

(I would use half of this recipe for two or three people; I just used half of this recipe the other night when I fixed four little loaves for us)

1 can Tomato soup

1/4 + 2 T. cider vinegar

1 t. ground mustard

1 1/4 c. brown sugar

Heat sauce--pour over meatballs and bake at 350 for 60 minutes. It takes the full 60 minutes to get the meat done. You can spoon the sauce over the balls one time during the baking. (When I make half the sauce recipe, I freeze the remaining tomato soup and take it out the next time I make this sauce)

 

Enjoy,

Farming Fabulously

Bacon Wrapped Pork Tenderloin with Rosemary Cranberry Glaze...

This dish will appeal to a wide spectrum of the FF audience.

A: It only requires 4 ingredients,

B: Anything with bacon just makes things better,

C: Pairing fruit with meat is DA bomb!

Now you have all heard me say time and again, that I thoroughly enjoy prepping my dishes ahead of time. That way it gives me ample time to spend with Baby D, laundry, attending to a cluttered household, perhaps winding down having a relaxing glass of Pino. Thus you can get a tremendous amount of work done when you do not need to fret about throwing dinner together, especially when you have an overly tired little one. You can prep this entree in 10 minutes flat!

The marriage of sweet and savory is one that has been cherished for years. Thus just the mention of this entree makes my tummy scream with delight. I used canned cranberries (but by all means if you are feeling frisky use the real thing) and simply heated them into a wonderful cranberry rosemary reduction. Pour it over your bacon wrapped tenderloin that you have placed in a greased 8 x 8 inch pan, and stick it into a 350 degree oven for 35-45 minutes or until done. Voila.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Yummy Pork Mummy....

This entree is top of the line, when it comes to Halloween cuisine! You really do not get any spookier then a pork loin wrapped in Phyllo Dough and marinated in a creamy Dijon sauce. How fun would this be to serve to a crowd of guests at a Ghoulish extravaganza? The best part is, everyone of my holiday dishes can be prepared ahead of time, so all you have to do is throw it into the oven approximately 1/2 hour before your guests are to arrive. How spookishly Divine is that?

I had to improvise this dish alittle, I could not find any Phyllo dough in our local stores. So instead I relied on my magnificent Puff Pastry Dough. Worked out perfectly, I think the only difference would be; By using the Phyllo Dough the crust would be flaky, when using Puff Pastry you will get a thicker consistency, so basically use your preference.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Program Note: Please excuse the photo above, as I did not have enough time to plate and present accordingly.