Heidi Trull of the Grits and Groceries Restaurant in Belton, SC, shows Amanda McNulty how to make Clemson Blue Cheese Ham Balls using cheese made at Clemson in this recipe. Heidi notes that this makes a great game day food. She recommends using an ice cream scoop to shape the ham balls and her secret ingredient is a cup of crushed potato chips mixed into the breadcrumb coating. After the balls are rolled in breadcrumbs, they can be refrigerated and fried on the day that they are to be served. Heidi noted that they also reheat well.
Ingredients
1 cup Clemson Blue Cheese 1 cup pimento cheese
8 oz. cream cheese, softened
1 cup of country ham, (optional: fried until crisp)
1 cup crushed potato chips
1 cup plain bread crumbs
1 cup flour
1 cup egg wash (1⁄2 cup beaten eggs and 1⁄2 cup milk) Deep fryer
Directions
Finely chop the ham, then mix with the Clemson Blue Cheese, pimento cheese and the softened cream cheese. Combine the crushed potato chips and breadcrumbs in a bowl. Set up your breading station: bowl for flour, egg wash, breadcrumb mixture. Using a small ice cream scoop, make balls of the cheese mixture then send them through your breading station. First roll into flour, then into egg wash, finally into breadcrumbs. Put the pan of breaded blue cheese ham balls into the refrigerator for an hour to firm. Heat the oil in a large pot, or deep fat fryer. When the oil is ready, and without crowding, add half of the balls and fry until golden brown. Drain on paper towels and finish frying the next batch. Serve with Pepper Jelly. Yield: approximately 16 balls
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