Ingredients
3 large eggs1-3/4 cups apricot nectar, divided 1 cup dry bread crumbs1/4 cup chopped onion1-1/2 pounds ground fully cooked ham1 pound bulk pork sausage1 cup packed brown sugar1/4 cup vinegar2 tablespoons all-purpose flour1 teaspoon ground mustard1/2 teaspoon ground allspice1/2 teaspoon Worcestershire sauce
Preparation
Preheat oven to 325°. Whisk eggs with 3/4 cup nectar. Stir in bread crumbs and onion. Add ham and sausage; mix lightly but thoroughly. Shape into 2-in. balls. Place in an ungreased 13x9-in. baking dish.
In another bowl, mix remaining ingredients and remaining nectar. Pour over ham balls. Bake, uncovered, until meat is no longer pink, 45-50 minutes.
