Best 8 Apricot Ham Balls Recipes

APRICOT HAM BALLS

Steps:

• Preheat oven to 325°. Whisk eggs with 3/4 cup nectar. Stir in bread crumbs and onion. Add ham and sausage; mix lightly but thoroughly. Shape into 2-in. balls. Place in an ungreased 13x9-in. baking dish., In another bowl, mix remaining ingredients and remaining nectar. Pour over ham balls. Bake, uncovered, until meat is no longer pink, 45-50 minutes.

APRICOT-GLAZED HAM BALLS RECIPE - (4.5/5)

Steps:

• 1. For meatballs, in a large bowl combine egg, graham cracker crumbs, the 2 tablespoons pineapple juice, dry mustard, and salt. Add ground ham, ground pork, and snipped apricots; mix well. Shape into 30 meatballs. In a 15x10x1-inch baking pan arrange meatballs in a single layer. Bake, uncovered, in a 350 degree F oven for 20 minutes. Drain well. In a 3-1/2- or 4-quart slow cooker place cooked meatballs. 2. For sauce, in a small bowl combine apricot preserves, the 1/3 cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs. 3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1 1/2 to 2 hours. 4. Serve immediately or keep covered on low-heat setting for up to 2 hours. Gently stir just before serving. Serve with toothpicks. Makes 30 meatballs. Nutrition facts: Servings Per Recipe 30, Calories 86, Protein (gm) 3, Carbohydrate (gm) 15, Fat, total (gm) 2, Cholesterol (mg) 15, Saturated fat (gm) 1, Monosaturated fat (gm) 1, Sugar, total (gm) 10, Vitamin A (IU) 146, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 151, Calcium (DV %) 10, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet

APRICOT PINEAPPLE HAM

Steps:

• Place ham on a rack in a roasting pan. Score the surface, making diamond shapes 1/2 in. deep. Pour pineapple juice over ham. Cover and bake at 325° for 1-1/4 hours., Uncover; brush ham with preserves. Arrange pineapple slices and cherries on ham, securing with wooden toothpicks. Bake, uncovered, 25-30 minutes longer or until a thermometer reads 140° and then ham is heated through. Discard toothpicks.

APRICOT BALLS

Steps:

• Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

APRICOT BROWN SUGAR HAM

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
• Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

CLASSIC PINEAPPLE-APRICOT GLAZED HAM

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

AMAZING APRICOT BALLS

Steps:

• In a food processor chop apricots and coconut until thoroughly combined.
• Add the 1/4 cup sweetened condensed milk; process until combined.
• Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes).
• Place wax paper on a baking sheet; set aside.
• Place additional coconut or finely chopped pecans in a shallow bowl.
• Shape apricot mixture into balls (about 1-inch in diameter).
• Roll in coconut; place on wax paper.
• Refrigerate until firm.
• Store in an airtight container in the refrigerator.

YUMMY APRICOT BALLS

Steps:

• Mix together all ingredients.
• roll into small balls.
• then roll into coconut.
• refrigerate.
• can be frozen.
• Enjoy :).