Ham Balls with Tangy Mustard Glaze Recipe

Glaze:
1/2 cup firmly packed brown sugar
1/2 to 1 teaspoon dry mustard
2 tablespoons fruit juice

Ham balls:
1 pound cooked ham, ground
1 pound bulk pork sausage
2/3 cup cracker crumbs
1/4 to 1/2 cup milk
1/4 cup chopped onion
1 egg, beaten
Black pepper, to taste

Stir together brown sugar, mustard and juice in a small bowl. Set aside.
For the ham balls, mix ham, sausage, cracker crumbs, milk, onion, egg and pepper well. Roll into golf ball-size shapes. (Adjust the amount of milk to encourage easy rolling and firmness.) Fry in a large skillet, turning occasionally to brown on all sides.
When cooked through, drain grease, and pour glaze over ham balls to coat well. Keep warm in a Crock-Pot or chafing dish. Serve with toothpicks. Yield: about 40 meatballs