Stuffed Ham Recipe
Ingredients
| Cooked ham | 18 Pound | |
| White bread loaf | 2 Pound, toasted and crumbled | |
| Saltine crackers | 24 , crushed | |
| Sweet pickle relish | 30 Ounce | |
| Hard cooked eggs | 10 , grated | |
| Butter/Margarine | 1 Cup (16 tbs), melted | |
| Firmly packed brown sugar | 3⁄4 Cup (12 tbs) | |
| Prepared mustard | 1⁄4 Cup (4 tbs) | |
| Peach pickle juice | 1 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| Ground turmeric | 3 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Red pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 554 Calories from Fat 182
% Daily Value*
Total Fat 21 g33%
Saturated Fat 9.6 g47.8%
Trans Fat 0 g
Cholesterol 263.6 mg87.9%
Sodium 4183.8 mg174.3%
Total Carbohydrates 38 g12.5%
Dietary Fiber 1.2 g4.9%
Sugars 14.1 g
Protein 54 g108.8%
Vitamin A 13.4% Vitamin C 1.3%
Calcium 2.3% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
