1 lb. lean pork, coarsely ground
1 lb. lean ham, coarsely ground
2 eggs
2 c. soft bread crumbs (white baker bread, broken up by hand, crusts and centers)
1 c. milk
1 tsp. salt

GLAZE:

1/2 c. cider vinegar
1/2 c. water
1 1/2 c. brown sugar
1 tsp. dry mustard
10 whole cloves

Glaze: Bring to a full, rapid boil.

Mix hamball ingredients together with hands. Form into 2 inch small egg size balls by squeezing tightly 4 times into shape. Place hamballs, side by side, in a glass/enamel baking dish. Pour the boiled glaze mixture over the hamballs, covering each one by spoon if necessary. Cover loosely with foil (don't seal edges around pan).

Bake at 350 degrees for 1 1/2 hours. 45 minutes on first side; turn each hamball over. Spoon glaze over hamballs again. Bake 45 minutes on second side. During the last 30 minutes, remove foil and periodically spoon glaze mixture over the hamballs. Serves 6-8 people, 6-10 hamballs/person. Traditionally served with German potato salad and baked beans.