Baked Stuffed Ham Pontalba
|Ham||14 Pound, boned|
|Dried sage||3 Teaspoon|
|Shelled pecans||4 Cup (64 tbs), ground|
|Ground cloves||3 Teaspoon|
|Onions||3 , chopped|
|Madeira wine||1⁄2 Cup (8 tbs)|
|Canned truffles||7 Ounce, cut into pieces (1 Can)|
|Cane syrup||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
Ask your butcher to bone the ham.
If a dry smoked ham is used, the ham must be soaked in cold water for 12 hours.
When a modern cured ham is used, soaking is unnecessary.
To make the stuffing: cut out about 1/2 pound of ham to make a cavity, and work the ham through a food grinder.
Blend thoroughly with the pecans, 1 chopped onion, truffles, 2 bay leaves (crumbled), thyme, 1 teaspoon sage, 1 teaspoon ground cloves, cayenne, and Madeira to make the stuffing.
Pack into ham cavity, sewing or skewering it securely.
Put these seasonings on the ham: 1 chopped onion, 2 bay leaves, 1 teaspoon sage, 1 teaspoon cloves.
Sew a cloth securely around ham and place in a large kettle.
Add enough water to cover, and the remaining chopped onion, bay leaves, sage, cloves, the whole unpared apple, and the syrup.
Bring to a boil, cover, reduce heat, and simmer for about 6 hours or until tender.
Allow ham to cool in the liquid.
When cool, remove rind, pat ham with a mixture of brown sugar and crumbs, and bake in a preheated 375° oven until surface is well browned and ham is hot