|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|
|Red pepper||1⁄4 Teaspoon|
Insert meat thermometer into ham, making sure it does not touch bone.
Bake, uncovered, at 325Â° for 3 3/4 to 5 1/2 hours (15 to 18 minutes per pound) or until meat thermometer registers 140Â°.
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 325Â° for 30 minutes.
Cool to room temperature, cover and chill before serving.