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Smokehouse Ham Fried Rice Balls with White Cheddar Fondue

Skill Level Intermediate
Time 30 min
Servings 1


  • 8 oz Smithfield® Smokehouse Ham, diced
  • Oil for frying
  • 1 tbsp butter
  • 1 cup diced yellow onion
  • ½ cup arborio rice
  • 1 ½ pt white wine
  • 1 ½ pt chicken stock
  • 2 tbsp chopped chives
  • ½ cup parmesan cheese
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 eggs, mixed with 2 tbsp water
  • 1 cup panko breadcrumbs

White Cheddar Fondue:

  • 1 garlic clove, peeled, cut in half
  • 1 cup chicken stock
  • 8 oz white cheddar, grated
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • salt and pepper to taste


Rice Balls:

  1. Melt butter in a large pot over medium heat. Add onion and cook until soft and translucent. Add rice, toss to coat, and cook for 2 minutes. Add white wine and cook until liquid is evaporated.
  2. Add ⅓ of the chicken stock at a time, stirring constantly until the previous addition has been absorbed. Taste after last addition of stock to check for doneness. Rice should be cooked through but not mushy.
  3. Add parmesan, chives and ham, stirring to combine. Season to taste with salt and pepper. Remove from heat, spread on a sheet tray, place in refrigerator, and allow to cool completely.
  4. Meanwhile, place flour, eggs and panko in three separate dishes.
  5. Once rice has cooled, form into golf ball-sized balls. Place rice balls first in the flour, shaking to remove any excess, followed by egg mixture and finishing with panko. Continue until all rice balls are breaded.
  6. Fry until golden brown, crispy and warmed in the center. Serve with white cheddar fondue.

White Cheddar Fondue:

  1. Rub cut faces of garlic around the inside of a fondue pot or heaved-bottomed pan. Add stock and heat just until steaming. Meanwhile, toss cheese with cornstarch until evenly coated.
  2. Over low heat, add cheese, 1 handful at a time, stirring until all is melted.
  3. Remove from heat, stir in lemon juice and season to taste with salt and pepper.
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