Stuffed Fresh Ham
|Soft crumbs||1 Cup (16 tbs), made from homemade-type white bread, pulverized in a blender or finely shredded with a fork (Fresh)|
|Lean pork||1⁄2 Pound, finely ground|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Finely chopped garlic||1⁄2 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Ham shank||8 Pound, boned and trimmed of excess fat (Shank Half Of Fresh Ham)|
|Apple butter||1 Cup (16 tbs)|
1 Preheat the oven to 300°F.
2 FOR the stuffing : In a deep bowl, place the bread crumbs, ground pork, egg, onions, parsley, garlic, sage, salt and a few grindings of pepper.
3 Knead vigorously with both hands to combine the ingredients.
4 Beat with a wooden spoon until the mixture is smooth and fluffy.
5 Into the cavity of the ham, spoon the stuffing packing it tightly.
6 Close the openings at both ends of the ham with small skewers and cord or sew them tightly shut with heavy white thread to keep the stuffing in place,
7 On a rack in a shallow roasting pan, place the ham, fat side up, and roast it uncovered in the middle of the oven for 4 hours, or until the juices run clear when the ham is pierced with the point of a small skewer or sharp knife.
8 Using a pastry brush, spread the apple butter evenly over the surface of the ham.
9 Roast the ham for another 30 minutes.
10 To a heated platter, transfer the ham and carefully remove the skewers or thread.
11 Let the ham rest for 15 minutes before carving.
12 Skim as much fat as possible from the surface.
13 Correct the seasoning and pour the juices into a small bowl or sauceboat.
14 Carve the ham vertically into 1/8-inch-thick slices.
15 Arrange the slices attractively on another heated platter, serve the gravy separately with the ham.