Ingredients
- 1 1/2 lbs. coarse ground ham
- 1 lb. ground beef
- 2 eggs
- 1 c. milk (almond milk)
- 16 oz. Dorothy Lynch (divided 6 oz. + 10 oz.)
- 6 oz. gluten free graham cracker crumbs
- 1/3 c. gluten free bread crumbs
- 2 T. mustard (divided 1 T. + 1 T.)
- 1/3 c. apple cider vinegar
- 1 1/2 c. brown sugar
- Prep time: 25
- Cook time: 60
- Serves: 8
The Method
- Preheat oven to 325 degrees.
- Mix meats, eggs, milk, 6 ounces of Dorothy Lynch, graham crackers, bread crumbs, and 1 tablespoon of mustard.
- Form into 1 1/2 inch balls. Place on parchment-lined pans.
- Bake 45 to 60 minutes or until done.
Glaze:
- Mix vinegar, 1 tablespoon of mustard, brown sugar, and 10 ounces of Dorothy Lynch in a saucepan.
- Bring to a boil, stirring frequently.
- Simmer glaze for 20 minutes.
- Brush glaze over hot baked ham balls.
- Serve hot.
Note: Second place Winner of the 2015 Iowa State Fair gluten free recipe contest.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
