Amish-Style Ham Balls With Pineapple Brown Sugar Glaze

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 24 ham balls; 3 per serving
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 80 minutes, including 5 minutes of resting time

Quick Ingredients

Ham balls: 1 pound finely ground fully cooked ham, 1 pound ground pork, 1 cup plain dry breadcrumbs, 1/2 cup whole milk, 1 large egg, 1/4 cup finely grated yellow onion, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground black pepper.
Pineapple-brown sugar glaze: 3/4 cup packed light brown sugar, 3/4 cup pineapple juice, 1/4 cup apple cider vinegar, and 2 tablespoons prepared yellow mustard.
For the pan and serving: 1 teaspoon neutral oil and 1 tablespoon chopped fresh parsley, optional.

Do This

1. Heat the oven to 350°F (177°C). Grease a 9-by-13-inch baking dish with the oil.
2. Soak the breadcrumbs in the milk for 5 minutes, then stir in the egg, onion, garlic powder, and pepper.
3. Gently mix in the ground ham and pork. Shape into 24 balls, approximately 1 1/2 inches across, and arrange in one layer.
4. Combine the glaze ingredients in a saucepan. Bring to a gentle simmer and cook for 5 minutes, stirring, then pour over the ham balls.
5. Bake uncovered for approximately 50 minutes, spooning glaze over the balls at 25 and 40 minutes. Check at 45 minutes; the centers must reach 160°F (71°C).
6. Rest for 5 minutes. Spoon the hot glaze over each serving and add parsley, if using.

Why You’ll Love This Recipe

Tender, not tough: Milk-soaked breadcrumbs keep the ham-and-pork mixture moist as it bakes.
A memorable sweet-and-tangy glaze: Pineapple juice and brown sugar balance the sharpness of vinegar and mustard.
Comforting farmhouse flavor: This Amish-style main dish turns simple ingredients into a hearty family dinner.
Easy to share: One baking dish makes eight generous servings, with convenient make-ahead options for gatherings.

Grocery List

Meat: 1 pound fully cooked ham and 1 pound ground pork.
Produce: 1 small yellow onion and fresh parsley, optional.
Dairy: Whole milk; you will need 1/2 cup.
Eggs: 1 large egg.
Pantry: Plain dry breadcrumbs, light brown sugar, pineapple juice, apple cider vinegar, prepared yellow mustard, garlic powder, ground black pepper, and neutral oil.

Full Ingredients

For the Ham Balls

1 pound (454 g) fully cooked ham, rind and any hard outer fat removed, finely ground
1 pound (454 g) ground pork, preferably about 80% lean
1 cup (108 g) plain fine dry breadcrumbs
1/2 cup (120 ml) whole milk
1 large egg
1/4 cup (40 g) finely grated yellow onion, including its juices
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon neutral oil, for greasing the baking dish

For the Pineapple-Brown Sugar Glaze

3/4 cup (150 g) packed light brown sugar
3/4 cup (180 ml) pineapple juice
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 ml) prepared yellow mustard

For Serving

1 tablespoon chopped fresh parsley, optional

Ingredient note: Use fully cooked ham rather than raw fresh ham or thin deli slices. If ground ham is unavailable, cut cooked ham into 1-inch cubes and pulse it in a food processor in small batches until finely minced. Stop before it becomes a paste. No additional salt is needed because the ham supplies plenty of seasoning.

Amish-Style Ham Balls With Pineapple Brown Sugar Glaze – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and baking dish

Heat the oven to 350°F (177°C) with a rack in the center. Brush a 9-by-13-inch baking dish with 1 teaspoon neutral oil. Choose a dish with sides at least 2 inches high to comfortably hold the ham balls and glaze.

If you are grinding the ham yourself, prepare it now. A fine, crumbly texture helps it blend evenly with the ground pork.

Step 2: Make the breadcrumb mixture

Combine the breadcrumbs and milk in a large mixing bowl. Let stand for 5 minutes so the crumbs absorb the milk. Add the egg, grated onion with its juices, garlic powder, and black pepper. Stir until evenly combined.

This softened breadcrumb mixture helps the ham balls hold together while keeping their centers tender.

Step 3: Mix and shape the ham balls

Add the ground ham and ground pork to the bowl. Using clean hands or a sturdy spoon, gently mix just until the meats and breadcrumb mixture are evenly distributed. Avoid kneading or repeatedly squeezing the mixture, which can make the finished balls dense.

Divide into 24 equal portions, approximately 55 g each. Roll gently into balls about 1 1/2 inches across. Arrange in the prepared dish in a single layer, leaving a little space between them where possible. Wash your hands and clean any utensils or surfaces that touched the raw pork.

Step 4: Simmer the pineapple-brown sugar glaze

Place the brown sugar, pineapple juice, apple cider vinegar, and yellow mustard in a small saucepan. Whisk over medium heat until the sugar dissolves and the mixture reaches a gentle simmer.

Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently. The glaze should be smooth and pourable, not thick like caramel; it will reduce further in the oven. Pour it evenly over the ham balls.

Step 5: Bake and baste

Bake uncovered for approximately 50 minutes. At 25 minutes and again at 40 minutes, carefully spoon the glaze from the dish over the tops of the ham balls. Keep the oven door open only as long as needed.

Begin checking doneness at 45 minutes. Insert an instant-read thermometer into the center of several balls without touching the baking dish. They are ready when each checked center reaches at least 160°F (71°C). If needed, continue baking in 5-minute increments. If the tops darken before the centers are done, loosely cover the dish with foil.

Step 6: Rest and finish

Remove the dish from the oven and let the ham balls rest for 5 minutes. The glaze will thicken slightly as it settles. Spoon the baked glaze over the balls once more, then sprinkle with the optional chopped parsley.

The finished ham balls should have lightly browned tops, tender centers, and a glossy amber coating. The sauce should remain loose enough to spoon over each serving.

Step 7: Serve farmhouse-style

Serve 3 ham balls per person with a generous spoonful of pineapple-brown sugar glaze. Mashed potatoes, buttered egg noodles, or rice make excellent partners for the sauce. Add steamed green beans, roasted carrots, or a crisp cabbage slaw to balance the rich, sweet-savory flavors.

For a gathering, serve directly from the baking dish or transfer to a warmed platter. Keep the ham balls at 140°F (60°C) or hotter if holding them for service.

Pro Tips

Keep the grind fine: Small ham pieces blend into the pork more evenly than large chunks and make shaping easier.
Use plain breadcrumbs: Seasoned breadcrumbs can add unnecessary salt and compete with the glaze.
Shape with lightly damp hands: A little water prevents sticking without adding extra breadcrumbs that could dry out the mixture.
Let the thermometer decide: Ham is already cooked, but the ground pork is raw. Browning alone does not confirm doneness.
Protect the glaze: If it becomes very thick around the edges while the meat is still cooking, add 2 tablespoons hot water to the dish and gently stir the sauce between the balls.

Variations

Dijon mustard glaze: Replace the 2 tablespoons yellow mustard with 2 tablespoons Dijon mustard for a sharper, more savory finish.
Extra-tangy glaze: Use 1/2 cup packed light brown sugar instead of 3/4 cup; keep the remaining glaze ingredients unchanged.
Mini ham balls: Shape into 48 smaller balls, about 1 1/4 inches across. Begin checking at 25 minutes; allow approximately 30–35 minutes of baking and cook to 160°F (71°C). Baste once halfway through.

Storage & Make-Ahead

Make ahead: Shape the uncooked ham balls up to 24 hours in advance, cover tightly, and refrigerate at 40°F (4°C) or below. Prepare the glaze separately, cool promptly, and refrigerate in a covered container for up to 3 days. Add the glaze just before baking. Cold ham balls may need an additional 5–10 minutes in the oven; verify that their centers reach 160°F (71°C). If using a glass or ceramic dish, follow the manufacturer’s guidance to avoid thermal shock.

Refrigerate: Transfer leftovers and their glaze to shallow, covered containers within 2 hours of cooking. Refrigerate for 3–4 days.

Freeze: Freeze cooled, cooked ham balls with their glaze in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator.

Reheat: Place refrigerated ham balls and glaze in a baking dish, add 2 tablespoons water, and cover with foil. Heat at 325°F (163°C) for approximately 20–25 minutes, or until the centers reach 165°F (74°C). Spoon the sauce over the balls before serving.

Nutrition (per serving)

Estimated for 3 ham balls with one-eighth of the glaze, using whole milk and approximately 80%-lean ground pork. Actual values vary with the ham, pork, and other brands used; side dishes are not included.