BAKED HAM BALLS WITH PINEAPPLE SAUCE

Recipe by Susan Bickta

Ham Balls:

3/4 cup Diamond Bakery Graham Cracker crumbs

1 teaspoon ground mustard

1/2 cup light brown sugar, packed

1/4 teaspoon ground cloves

2 pounds smoked ham, ground

1 pound ground pork

2 large eggs

1/4 cup pineapple juice, unsweetened

1 teaspoon liquid smoke (optional)

Pineapple Sauce:

1 20-ounce can crushed pineapple packed in juice, undrained

1 8-ounce can unsweetened pineapple juice

1 12-ounce jar pineapple ice cream topping

¼ cup finely diced red, yellow, or green pepper (or mixed colors)

1/4 cup cold water

2 tablespoons cornstarch

Heat oven to 350 degrees F.  Line a large rimmed cookie sheet with non-stick aluminum foil.  Set aside.

In a large bowl, combine the Diamond Bakery Graham Cracker Crumbs, ground mustard, brown sugar and ground cloves.  Mix well and set aside.

In another bowl, combine the ground ham and ground pork.  Add the graham cracker mixture and the eggs, pineapple juice and liquid smoke (if desired).  Mix well with hands until well combined.

Form mixture into 12 equal size balls and place in prepared baking dish.  Bake for 40 to 45 minutes.

Meanwhile, make the pineapple sauce:  Place a 3-quart saucepan over medium high heat.  Add the pineapple, pineapple juice, pineapple ice cream topping and diced pepper.  Mix well and cook, stirring often, until mixture comes to a boil.  In a small bowl, combine the cornstarch and COLD water.  Mix well and add to pineapple mixture.  Mix well and cook, stirring often, until thickened, about 2-3 minutes.  Add the baked ham balls.  Mix gently to cover all with sauce.

Makes 12 ham balls.