Savory Stuffed Ham Recipe

The savory stuffed ham is a seasoned and baked preparation of ham stuffed with bread cubes and sage. Flavored with peppers, mustard, vinegar and sage, the savory stuffed ham can be served with a side of vegetables or a salad.

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Bone in country ham10 Pound (1 Ham)
 Coarse textured bread slices8 , cut into 1/4 inch cubes to make 3 cups (Thin Slices)
 Chopped onion3⁄4 Cup (12 tbs)
 Chopped celery3⁄4 Cup (12 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Brown sugar3 Tablespoon
 Vinegar2 Tablespoon
 Dried sage1 Teaspoon, crushed
 Dry mustard3⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Eggs2 , beaten

Directions

Thoroughly scrub and rinse the ham.
Soak overnight in enough water to cover; drain.
Place ham in a large kettle or dutch oven; add enough water to cover.
Bring to boiling; reduce heat.
Simmer 20 minutes per pound.
Remove ham from water.
When ham is cool enough to handle, remove skin and excess fat.
Cut out bone.
Set ham aside.
For stuffing, place bread cubes in a shallow baking pan.
Bake cubes in a 350° oven for 10 to 12 minutes or till toasted, stirring occasionally.
In a saucepan cook onion, celery, and green pepper in hot butter or margarine till tender.
Stir in brown sugar and vinegar.
In a large mixing bowl combine the bread cubes, sage, dry mustard, red pepper, and black pepper.
Add the onion mixture; toss to mix.
Add eggs; toss gently to moisten.
Stuff ham where bone was removed, using about half of the stuffing to fill the ham.
Score top of ham, if desired.
Place ham on a rack in a roasting pan; cover loosely with foil.
Bake in a 350° oven for 1 1/2 hours.
Pat remaining stuffing on top of ham; return to oven and bake, uncovered, for 15 to 20 minutes more or till stuffing is light brown.
Transfer ham to a serving platter; slice to serve.
Garnish ham with fresh sage, if desired.
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