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Stuffed Ham

southern.chef's picture
Ingredients
  Cooked ham 18 Pound
  White bread loaf 2 Pound, toasted and crumbled
  Saltine crackers 24 , crushed
  Sweet pickle relish 30 Ounce
  Hard cooked eggs 10 , grated
  Butter/Margarine 1 Cup (16 tbs), melted
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Prepared mustard 1⁄4 Cup (4 tbs)
  Peach pickle juice 1 Cup (16 tbs)
  Eggs 3 , beaten
  Ground turmeric 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red pepper 1⁄4 Teaspoon
Directions

Insert meat thermometer into ham, making sure it does not touch bone.
Bake, uncovered, at 325° for 3 3/4 to 5 1/2 hours (15 to 18 minutes per pound) or until meat thermometer registers 140°.
Remove ham from oven, reserving drippings.
Let cool to touch.
Cut through one side of ham, remove bone.
Combine remaining ingredients, mix well.
Fill cavity of ham with about one-third of dressing mixture.
Bring cut edges of ham over stuffing, and tie securely with string.
Press remaining dressing on ham, covering completely.
Lightly brush with reserved drippings.
Bake at 325° for 30 minutes.
Cool to room temperature, cover and chill before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Servings: 
30

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