Charm a whole new generation of guests with this ham ball.
Her “ham ball” was always one of the biggest hits.
Despite its questionable name, it was always one of the first dishes to disappear.
Simply Recipes / Kris Osborne
I was a teenager when I realized Mom’s ham ball was made with canned ham.
And I’m not going to lie, it weirded me out.
“A ham ball?
Simply Recipes / Kris Osborne
Made with canned ham?”
I get it if you’re ready to stop reading this article now.
But hey stay a little longer and allow me to convince you why you should make it.
Yes, it’s a blast from the past, but it’ll always be in style.
We grew up in a small northern Ontario town where certain ingredients were often hard to come by.
I think my mom stuck with canned ham because it was always available and legitimately good in this dish.
Its creamy, savory, rich with umami, and perfect on a cracker.
My mom passed away several years ago.
This ham ball will always be among the most nostalgic recipes.
I like to use a hand mixer to make this extra easy.
Season with pepper and taste.
Add more of any of the other seasonings to taste and mix again.
Place the ball in a small bowl to help hold its shape, then transfer it to the fridge.
Refrigerate until chilled and firm, at least 4 hours.
Roll the ball in the remaining 1 cup of shredded cheddar so the outside is nicely coated.
Transfer to a platter with crackers, bread, or pita chips and serve with a cheese knife.
Store any leftovers in plastic wrap or a tightly sealed container in the fridge for up to 4 days.
Here are some sidekicks that’ll make this spread sing:
