Stuffed Ham Recipe




 Cooked ham18 Pound
 White bread loaf2 Pound, toasted and crumbled
 Saltine crackers24 , crushed
 Sweet pickle relish30 Ounce
 Hard cooked eggs10 , grated
 Butter/Margarine1 Cup (16 tbs), melted
 Firmly packed brown sugar3⁄4 Cup (12 tbs)
 Prepared mustard1⁄4 Cup (4 tbs)
 Peach pickle juice1 Cup (16 tbs)
 Eggs3 , beaten
 Ground turmeric3 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Red pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 565 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 8.8 g43.9%

Trans Fat 0 g

Cholesterol 117.8 mg

Sodium 492.9 mg20.5%

Total Carbohydrates 35 g11.8%

Dietary Fiber 2.6 g10.4%

Sugars 15.4 g

Protein 60 g120.4%

Vitamin A 13.4% Vitamin C 1.3%

Calcium 2.3% Iron 8.3%

*Based on a 2000 Calorie diet


Insert meat thermometer into ham, making sure it does not touch bone.
Bake, uncovered, at 325° for 3 3/4 to 5 1/2 hours (15 to 18 minutes per pound) or until meat thermometer registers 140°.
Remove ham from oven, reserving drippings.
Let cool to touch.
Cut through one side of ham, remove bone.
Combine remaining ingredients, mix well.
Fill cavity of ham with about one-third of dressing mixture.
Bring cut edges of ham over stuffing, and tie securely with string.
Press remaining dressing on ham, covering completely.
Lightly brush with reserved drippings.
Bake at 325° for 30 minutes.
Cool to room temperature, cover and chill before serving.