Baked Stuffed Ham Pontalba Recipe
Baked stuffed ham pontalba is a pecan and truffle stuffed ham recipe. Herbed and spiced with cloves and cayenne, the baked and stuffed ham is flavored with cane syrup and is cooked with apples. Roasted to finish, the stuffed ham potalba is a real savory dish.
Ingredients
A 14 pound ham, boned
3 teaspoons dried sage
4 cups shelled pecans, ground
3 teaspoons ground cloves
1/4 teaspoon cayenne
3 onions, chopped fine
1/2 cup Madeira wine
1 small can truffles, cut in pieces
1 apple
1 cup cane syrup
6 bay leaves
Brown sugar
2 sprigs thyme
Fine dry bread crumbs
Directions
Ask your butcher to bone the ham.
If a dry smoked ham is used, the ham must be soaked in cold water for 12 hours.
When a modern cured ham is used, soaking is unnecessary.
To make the stuffing: cut out about 1/2 pound of ham to make a cavity, and work the ham through a food grinder.
Blend thoroughly with the pecans, 1 chopped onion, truffles, 2 bay leaves (crumbled), thyme, 1 teaspoon sage, 1 teaspoon ground cloves, cayenne, and Madeira to make the stuffing.
Pack into ham cavity, sewing or skewering it securely.
Put these seasonings on the ham: 1 chopped onion, 2 bay leaves, 1 teaspoon sage, 1 teaspoon cloves.
Sew a cloth securely around ham and place in a large kettle.
Add enough water to cover, and the remaining chopped onion, bay leaves, sage, cloves, the whole unpared apple, and the syrup.
Bring to a boil, cover, reduce heat, and simmer for about 6 hours or until tender.
Allow ham to cool in the liquid.
When cool, remove rind, pat ham with a mixture of brown sugar and crumbs, and bake in a preheated 375° oven until surface is well browned and ham is hot
If a dry smoked ham is used, the ham must be soaked in cold water for 12 hours.
When a modern cured ham is used, soaking is unnecessary.
To make the stuffing: cut out about 1/2 pound of ham to make a cavity, and work the ham through a food grinder.
Blend thoroughly with the pecans, 1 chopped onion, truffles, 2 bay leaves (crumbled), thyme, 1 teaspoon sage, 1 teaspoon ground cloves, cayenne, and Madeira to make the stuffing.
Pack into ham cavity, sewing or skewering it securely.
Put these seasonings on the ham: 1 chopped onion, 2 bay leaves, 1 teaspoon sage, 1 teaspoon cloves.
Sew a cloth securely around ham and place in a large kettle.
Add enough water to cover, and the remaining chopped onion, bay leaves, sage, cloves, the whole unpared apple, and the syrup.
Bring to a boil, cover, reduce heat, and simmer for about 6 hours or until tender.
Allow ham to cool in the liquid.
When cool, remove rind, pat ham with a mixture of brown sugar and crumbs, and bake in a preheated 375° oven until surface is well browned and ham is hot
