Leftover ham recipe
My husband's family has a long Christmas ham tradition. For years, this holiday featured a great flabby pink mountain of cured pork with my father in-law in the background bragging, "Can you believe I got this ham for only 59 cents a pound?" The price changed from year to year, but the giant cheap ham never did and always resulted in a mountain of leftovers no one really wanted to eat. So the family also has a long tradition of recipes that incorporate leftover ham. Here is one of our favorites, supposedly bought by a long-dead aunt from a restaurant chef for $100 sometime in the 60s.
Sauerkraut Balls
(1) large can Snow Floss Sauerkraut (for some reason, this MUST be the brand)
(1) pound of leftover ham, trimmed of gristle and fat. You can use more ham if you have a bunch to use up
(1) stick of butter
(2) large onions
(4) cloves garlic
(1/4) cup flour
Handful of parsley
(1) Loaf of white bread
Half a dozen eggs
A quart of milk
(2) cups of flour
Oil for deep frying
Get out your trusty food processor (the original recipe called for a meat grinder, but we're not that ambitious). Start the butter in a large (12" or bigger) skillet, preferably cast iron. Peel and chop the onions in the food processor and dump them into the butter to sweat.
Open the can of sauerkraut and drain, saving the liquid.
Once the onions are soft, but before they brown, chop the ham in the food processor along with the garlic and add to the onions. Keep stirring--you want the mixture to cook through but not really brown.
Chop the sauerkraut in the food processor along with the parsley.
Add 1/4 cup flour to the ham mixture in the pan, stir well, cook for another minute, then stir in chopped sauerkraut and parsley. Stir well, add a cup of the sauerkraut juice and keep cooking and stirring until the mixture comes to a boil and thickens. Transfer this mixture to a covered container and refrigerate until tomorrow. Enjoy chipping the remnants out of the frying pan in the sink.
The next day run the loaf of bread through the food processor to make crumbs. Mix the eggs and milk in another bowl. Roll the ham mixture into one-inch balls, roll in flour, egg mixture, bread crumbs in that order. Deep fry.
This makes around 60 sauerkraut balls, which reheat well in the oven if there are any left over (there usually aren't).
= new reply since forum marked as read
This looks like a good recipe.
I'd probably use my own homemade kraut though. 
I laughed, too, japple. Amusing post.
Cher
