My Grandma's Special SECRET Ham Ball Recipe!

Welcome back to the patio! Today, I’m sharing a recipe that is incredibly dear to my heart. This Ham Ball recipe has been a staple in my family for generations, typically served during holidays, birthdays, and special gatherings. While the original version is a classic Midwest comfort food cooked in the oven, today I’m putting my own spin on it by firing up the Kamado smoker. We are taking that traditional savory-sweet flavor and adding a layer of pecan smoke that takes this dish to a whole new level. If you’ve never had a Ham Ball, you are in for a treat. It’s richer than a meatball, juicier than a burger, and covered in a sticky, tangy glaze that is absolutely addictive. In this deep-dive tutorial, I’ll walk you through the entire process—from selecting the right cuts of meat and grinding them yourself for the perfect texture, to managing your fire for that clean smoke flavor. 📝 The Recipe: The Meat Blend: 1.5 lbs Ham (cut into blocks) 1.25 lbs Pork Butt (adds necessary fat/moisture) 0.5 lbs Favorite Ground Sausage The Binder: 1.5 Cups Breadcrumbs (Plain) 1/2 Cup Onion (Finely chopped) 2 Eggs (Whisked) 1/2 Cup Milk The Glaze: 1/2 Cup Water 1/2 Cup White Vinegar Teaspoons of Ground Mustard (Note: This creates the base - mix until dissolved) 👨‍🍳 Instructions Overview: The Grind: We use a KitchenAid attachment. Run the ham and pork butt through a 1/4" coarse plate first. Pro Tip: Freeze the coarse grind for 30 mins before the second grind to prevent sticking. The Regrind: Switch to a 1/8" fine plate and grind the mixture again, adding the sausage in gradually to blend it all together. The Mix: Combine milk, eggs, and onion, then add breadcrumbs. Mix into the meat gently do not overwork it, or the texture will get tough! The Form: Roll into 2.5-inch balls. The Smoke: Place on the smoker at 275°F using Pecan wood (or Apple/Cherry for milder smoke). Cook for approx. 1 hour or until internal temp hits 180°F. The Glaze: Pour your glaze over the meatballs. The Finish: Raise smoker temp to 350°F and cook for another 30-40 minutes until the glaze is sticky and caramelized. 🔥 Gear Used in This Video: Kamado Smoker Pecan Wood Chunks KitchenAid Meat Grinder Attachment Instant Read Thermometer Does your family have a "secret recipe" that shows up at every holiday? Let me know in the comments below! If you enjoyed this look into my family tradition, please hit that LIKE button and SUBSCRIBE for more barbecue recipes, tips, and tricks. Until next time, keep your fire hot and your food delicious! 📌 Follow us on social media for more recipes, tips, and tricks: 📸 Instagram:   / looksdelishpatiocooking   🐦 Twitter: https://x.com/LooksDelishCook #hamballs #midwestcooking #familyrecipe #smokingmeat #meatgrinder #kamadojoe #bbqrecipes #holidayfood #comfortfood #howtosmoke #pecanwood #meatballs