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This was a favorite at the women's luncheons and demonstrations at Utility Hall. The sweet and sour syrup are a perfect foil for the spiciness of the ham.

• 1 pound ground ham
  
• 1 pound ground pork
  
• 2/3 cup cracker crumbs
  
• 2 eggs
  
• 1 1/2 cups evaporated milk
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon thyme (powdered)
  
• 1/3 cup minced onion
  
• 1 cup brown sugar
  
• 1 teaspoon dry mustard
  
• 3 tablespoons vinegar

Combine ham, pork, cracker crumbs, eggs, milk, salt, thyme and onion, using an electric mixer. Divide into 16 portions. Roll each portion into a ball. Place in a shallow baking dish, 8 by 12 inches. Combine brown sugar, vinegar and mustard in a saucepan. Cook over medium-high heat until boiling. Pour syrup over ham balls. Bake in a 350-degree oven for 1 hour.

Yield: 8 servings.

Tester's note: Our balls looked more like flying saucers. We think today's ground pork may have had more fat than the lean pork ground especially for Jane Cricks. You might ask the butcher to grind some special for this recipe.

Jane Cricks

Thursday, August 08, 2002