Savory Stuffed Ham
|Bone in country ham||10 Pound (1 Ham)|
|Coarse textured bread slices||8 , cut into 1/4 inch cubes to make 3 cups (Thin Slices)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Dried sage||1 Teaspoon, crushed|
|Dry mustard||3⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Eggs||2 , beaten|
Thoroughly scrub and rinse the ham.
Soak overnight in enough water to cover; drain.
Place ham in a large kettle or dutch oven; add enough water to cover.
Bring to boiling; reduce heat.
Simmer 20 minutes per pound.
Remove ham from water.
When ham is cool enough to handle, remove skin and excess fat.
Cut out bone.
Set ham aside.
For stuffing, place bread cubes in a shallow baking pan.
Bake cubes in a 350Â° oven for 10 to 12 minutes or till toasted, stirring occasionally.
In a saucepan cook onion, celery, and green pepper in hot butter or margarine till tender.
Stir in brown sugar and vinegar.
In a large mixing bowl combine the bread cubes, sage, dry mustard, red pepper, and black pepper.
Add the onion mixture; toss to mix.
Add eggs; toss gently to moisten.
Stuff ham where bone was removed, using about half of the stuffing to fill the ham.
Score top of ham, if desired.
Place ham on a rack in a roasting pan; cover loosely with foil.
Bake in a 350Â° oven for 1 1/2 hours.
Pat remaining stuffing on top of ham; return to oven and bake, uncovered, for 15 to 20 minutes more or till stuffing is light brown.
Transfer ham to a serving platter; slice to serve.
Garnish ham with fresh sage, if desired.