The holidays are wrapping up and maybe we can get back to a normal pace. Some of our family members were ill with type A influenza so they had a quiet time in their own homes. I had some of the family here the Sunday before Christmas, Christmas Eve and on Christmas Day. Our daughter and family from Williston are planning to be here for New Year’s. We had ham on Christmas Day with leftovers which I have used already. I boiled the bone and made some bean soup with plenty to freeze and eat later. I found a recipe in one of my cookbooks for the ham balls which I have never made and they will be served when our daughter is here. I ground up about two pounds of the ham left from Christmas Day and added unseasoned pork sausage to it; they were easy to prepare and even easier if you can purchase ham in the meat department and have them grind it for you. I wish the readers a happy, healthy and prosperous New Year with your loved ones.

Ham Balls

2 Pounds ground ham

1 1/2 Pounds lean pork sausage (unseasoned)

1 Cup cracker crumbs

1 Cup milk

2 Eggs

Mix all ingredients together and form into balls (I made them about ping-pong ball size). Place on a 10×15 pan and bake at 325 degrees for about an hour and 15 minutes, uncovered. Turn them a couple of times while baking. After baking place them in a roaster or crock pot and cover with sauce. Bake an additional 45 minutes or longer if using a crock pot.

Sauce

3/4 Cup vinegar

1 1/2 Cups water

2 1/4 Cups brown sugar

1 Tablespoon prepared mustard

Combine all ingredients in sauce pan and boil for 5 minutes; pour over ham balls.