Maryland Stuffed Ham
|Fully cooked ham||12 Pound|
|Fresh spinach||10 Ounce (1 Package)|
|Green onions||1⁄4 Pound (1 Bunch)|
|Parsley||3 Ounce (1 Bunch)|
|Dry red wine||1 Cup (16 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Cider vinegar||2 Tablespoon|
1 Trim the thick skin, if any, from the ham. Make X-shape cuts, 3 inches deep and 1 inch apart, all over the fat side with a sharp knife.
2 Trim the stems from spinach and cut out any coarse ribs. Trim green onions and parsley; wash all greens well and dry on paper towels. Chop all fine and mix in a small bowl.
3 Press the greens mixture into cuts, packing in well with your finger to fill the openings.
4 In a large shallow baking pan,place ham, fat side up, Brush with part of the wine.Bake in a slow oven at 325 degrees farenheit, brushing several times with more wine, 2 1/2 hours.
5 Stir honey into the remaining wine; brush part of the mixture over ham. Continue baking and brushing with remaining honey mixture for 30 minutes, or until top is richly glazed. Remove ham from the pan and let stand for about 20 minutes for easier carving.
6 Into a 4-cup measure, pour fat and juices from the baking pan ; let stand a few minutes until fat rises to the top; skim off fat. Add water to the juices, if needed, to make 3 cups. Return to the pan and heat to boiling.
7 In a cup, blend about 3 tablespoons cold water into cornstarch until smooth ; stir into the boiling liquid. Continue cooking and stirring, scraping baked-on juices from the bottom and sides of the pan, until sauce thickens and boils, 3 minutes; stir in vinegar.
8 Turn ham the meaty side up; cut a thin slice from the bottom so it will stand flat. Place the fat side up on a platter. Cut a wedge-shape piece from the shank end and lift out, then carve several slices and arrange on a platter.
9 Garnish the platter with spinach leaves, green-onion curls, parsley, and spiced apple rings. Serve the sauce in a separate bowl.