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Stuffed Fresh Ham

Chef.at.Home's picture
Ingredients
  Whole ham 1 (Fresh)
  Diced celery 1 Cup (16 tbs)
  Onion 1 Medium, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Crumbled dry corn bread 3 Cup (48 tbs) (Slightly Dry)
  Crumbled dry baking powder biscuits 2 Cup (32 tbs) (Slightly Dry)
  Diced pimento 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Egg 1 , slightly beaten
  Peach jam 12 Ounce (1 Jar)
  Lemon juice 1 Tablespoon
  Prepared mustard 1 Teaspoon
Directions

1. Ask your meatman to trim skin from ham, then remove leg bone to make a pocket for the stuffing. Lightly score fat into diamonds or squares.
2. Saute celery and onion in butter or margarine till soft in medium-size skillet, then combine with the crumbled corn bread and biscuits, pimiento, salt, thyme and egg in a medium-size bowl and toss until evenly moist. Stuff into pocket in ham; lace opening together with skewers and string.
3. Place ham, fat-side up, on a rack in a shallow baking pan; do not add water or cover pan. If using a meat thermometer, insert it into thickest part of the ham without touching the stuffing.
4. Roast in slow oven (325°) for about 3 hours.
5. While meat cooks, combine peach jam, lemon juice and mustard in a small saucepan; heat, stirring constantly, to boiling; brush half over ham.
6. Continue roasting, brushing two or three more times with remaining peach mixture, 30 minutes, or until richly glazed and thermometer registers 170°.
7. Remove to a heated serving platter; let stand 15 to 20 minutes for easier slicing. Garnish platter with watercress, if you wish. Carve the meat into 1/4 inch-thick slices.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Ham
Preparation Time: 
5 Minutes

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