• 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

Number of Servings: 8

Preheat oven to 325 degrees. Mix meats, eggs, milk, 6 oz. Dorothy Lynch, graham cracker and bread crumbs and 1 T. 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 T. mustard, brown sugar and 10 oz. Dorothy Lynch in sauce pan. Bring to boil, stirring frequently. Simmer glaze for 20 minutes. Brush glaze over hot baked ham balls. Serve hot.

Notes:
Second place Winner of 2015 Iowa State Fair gluten free recipe contest.