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Stuffed Ham Supreme

Ingredients
  Saltine crackers 1 Pound
  Bread loaf 1
  Onions 3 Medium
  Suet 1⁄2 Pound
  Sugar 2 Tablespoon
  Minced celery 1⁄2 Cup (8 tbs)
  Mustard seed 1 Tablespoon
  Dry mustard 2 Tablespoon
  Snipped parsley 1⁄4 Cup (4 tbs)
  Sweet pickle relish 9 Ounce
  Eggs 4
  Hot sauce 1⁄2 Teaspoon
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Boneless cooked ham 12 Pound
  Apricot preserves 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
Directions

Combine fine cracker crumbs and bread in large bowl; add onions, suet, sugar, celery, mustard seed, dry mustard, parsley and relish.
Stir in eggs, hot sauce and vinegar.
Place ham in large roasting pan.
Make lengthwise cut through top center of ham half- way; spread halves apart.
Fill cut with part of crumb mixture; pat remaining crumb mixture over top of ham.
Bake, uncovered, in 350-degree oven for 1 hour.
Brush crust with melted apricot preserves.
Bake for 15 minutes longer.
Cool.
Refrigerate ham for 2 days before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
40

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