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Stuffed Ham Recipes
For something truly different to serve your guests heres a light and flavorful entr e you can try. GETTING READY 1. Wash and remove the seeds from the peppers. Cut into thin strips. 2. Wash and peel tomatoes. Cut into squares. MAKING 3. Heat a pot melt butter
How to Make a Stuffed Cone Shaped Ham
Baked stuffed ham pontalba is a pecan and truffle stuffed ham recipe. Herbed and spiced with cloves and cayenne the baked and stuffed ham is flavored with cane syrup and is cooked with apples. Roasted to finish the stuffed ham potalba is a real savory dish.
Baked Stuffed Ham Pontalba
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
GETTING READY 1. Preheat the oven to 325 . MAKING 2. Take a large deep roasting pan place ham in it and pour water over it in the depth of 2 inches. Boil and cover the roasting pan while cooking the meat. 3. Simmer for about an hour and cool slightly and place
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
Stuffed Ham Supreme
Remove skin from ham place fat side up on rack in a shallow roasting pan. Bake at 325 for 2 1 2 hours. Saute onion celery and parsley in butter until tender. Combine sauteed vegetables and next 6 ingredients stir gently until well mixed. Score ham in a diamond
Glazed Stuffed Ham
Scald the cabbage sprouts to make them tender and then put all the vegetables through the food chopper using the finest blade. Mix well with salt and pepper and other seasonings. Remove the skin from the ham and cut deep gashes lengthwise along the whole
1 Split bread hollow out each half with a fork leaving a 1 2 inch thick shell. Save insides to make a crumb topping for a casserole. 2 Spread mayonnaise or salad dressing over hollows in loaf sprinkle parsley over mayonnaise. 3 Blend cream cheese celery
Stuffed Ham Slices
In a bowl combine the first six ingredients. Cut bread in half lengthwise spread each half with the cheese mixture. On the bottom half layer half the ham pickle slices and remaining ham. Replace top of loaf. Wrap tightly in plastic wrap chill for at least 2
Stuffed Ham Slices
Mix mayonnaise milk and horseradish. Toss with remain ing ingredients except ham and parsley. Spoon about 1 3 cup apple mixture diagonally onto each ham slice. Roll each slice to form a cornucopia fasten with wooden pick. Serve over bed of parsley.
Put ham in a large kettle. Cover with water and simmer until ham is tender. Let ham cool in water. When cool remove skin. With a sharp knife cut deep incisions into meat all over the ham. Use Stuffing to stuff the cuts in ham. Rub ham with brown sugar. Bake in
On 1 slice put bread filling cover with sliced apples thin and place other slice of ham on top. Fasten with skewer or string place in covered roaster with 1 cup water and bake for 1 hour. Turn over during baking so both sides will brown.