Roast Fresh Ham With Savory Stuffing Recipe
Ingredients
| Ham | 1 , pounded | |
| Butter/Margarine | 3 Tablespoon | |
| 1/2 cup each of chopped onion and celery | ||
| Ground sage | ||
| Salt | To Taste | |
| Pepper | 1 To taste, seasoned | |
| Paprika | 1/4 Teaspoon | |
| Garlic salt | 1/8 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Bread crumbs | 2 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
Have the butcher remove the aitchbone and leg bone from the ham, leaving the shank bone in.
Melt butter; add onion and celery, and cook slowly for about 10 minutes, stirring occasionally.
Add 1 1/2 teaspoons sage, 1/2 teaspoon salt, 1/4 tea spoon pepper, the paprika, and garlic salt.
Add the water and bring to boil.
Stir in crumbs and parsley.
Fill pocket in ham left by removing the leg bone.
It is possible to remove the bone without cutting the meat, but if the meat is cut, tie together securely with cord.
Score fat, leaving skin on shank.
Put meat, fat side up, on rack in shallow roasting pan.
Sprinkle with salt, pepper, and a little sage.
Do not cover, do not add water, and do not baste.
Insert the point of a meat thermometer into center of thickest part of meat, not touching bone, fat, or stuffing.
Roast in preheated slow oven (325°F.) for about 4 1/2 hours, or until meat thermometer registers 185° F.
Melt butter; add onion and celery, and cook slowly for about 10 minutes, stirring occasionally.
Add 1 1/2 teaspoons sage, 1/2 teaspoon salt, 1/4 tea spoon pepper, the paprika, and garlic salt.
Add the water and bring to boil.
Stir in crumbs and parsley.
Fill pocket in ham left by removing the leg bone.
It is possible to remove the bone without cutting the meat, but if the meat is cut, tie together securely with cord.
Score fat, leaving skin on shank.
Put meat, fat side up, on rack in shallow roasting pan.
Sprinkle with salt, pepper, and a little sage.
Do not cover, do not add water, and do not baste.
Insert the point of a meat thermometer into center of thickest part of meat, not touching bone, fat, or stuffing.
Roast in preheated slow oven (325°F.) for about 4 1/2 hours, or until meat thermometer registers 185° F.
Chef
