Ham Balls with Bourbon Sauce

I love a good salty-sweet combination with a bourbon and vinegar kick. Serve them alone, in a sandwich or over pasta or rice.

2 lbs boneless ham, fully cooked
1 thick pork loin chop, boneless (8 oz)
½ lb bacon strips
1 cup panko breadcrumbs
1 cup 2% milk
2 large eggs, lightly beaten
Oil, for frying

Bourbon Sauce:
1½ cups brown sugar, packed
½ cup white vinegar
½ cup bourbon
2 tsp. spicy brown mustard

Cut ham, pork chop and bacon into 1" pieces; arrange in a single layer in a foil-lined 15x10x1" pan. Freeze 30 minutes or until partially frozen.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 15x10x1" baking pan with foil paper.

Transfer meat to a food processor in batches; pulse until coarsely ground, 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add meat mixture; mix lightly but thoroughly. Shape into 1½" balls.

In a large skillet, heat ¼" oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.

In a large bowl, whisk sauce; reserve 1 cup for serving. Add ham balls to sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to prepared baking pan.

Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.

Makes about 3½ dozen.

Nutrition: 1 ham ball with 1 tsp. sauce: 138 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 276 mg sodium, 9 g carbohydrate (8 g sugars, 0 fiber), 6 g protein.