2 lbs. ground ham
2 1/2 c. ground pork
4 c. Pepperidge Farm stuffing crumbs
2 c. milk
1 tsp. each onion and garlic salt
2 eggs

Mix all ingredients together. Form balls. Brown in frying pan until lightly browned all over. Bake ham balls at 350°F degrees for 20 minutes. They can be cooled at this point for freezer, or if eating right away, pour sauce over and heat 20 minutes longer.

Makes 160 (1-inch) diameter-cocktail size.

SAUCE:

2 cans (13 1/2 oz.) pineapple tidbits
1 c. brown sugar
2 tsp. dry mustard
1/2 c. cider vinegar
1 c. orange marmalade
1/4 c. sweet/sour sauce
1/4 c. catsup
1/4 c. cornstarch
1/4 c. water

Combine cornstarch and water until mixed. Mix all other ingredients in large saucepan, gradually add cornstarch mixture. Cook until mixture becomes clear and thick. Pour over ham balls and heat before serving.