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Roast Fresh Ham With Savory Stuffing

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Ingredients
  Ham 8 Pound
  Butter/Margarine 3 Tablespoon
  Celery 1⁄2 Cup (8 tbs)
  Ground sage 1 Teaspoon
  Salt To Taste
  Seasoned pepper To Taste
  Paprika 1⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Bread crumbs 2 Cup (32 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
Directions

Have the butcher remove the aitchbone and leg bone from the ham, leaving the shank bone in.
Melt butter; add onion and celery, and cook slowly for about 10 minutes, stirring occasionally.
Add 1 1/2 teaspoons sage, 1/2 teaspoon salt, 1/4 tea spoon pepper, the paprika, and garlic salt.
Add the water and bring to boil.
Stir in crumbs and parsley.
Fill pocket in ham left by removing the leg bone.
It is possible to remove the bone without cutting the meat, but if the meat is cut, tie together securely with cord.
Score fat, leaving skin on shank.
Put meat, fat side up, on rack in shallow roasting pan.
Sprinkle with salt, pepper, and a little sage.
Do not cover, do not add water, and do not baste.
Insert the point of a meat thermometer into center of thickest part of meat, not touching bone, fat, or stuffing.
Roast in preheated slow oven (325°F.) for about 4 1/2 hours, or until meat thermometer registers 185° F.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Dish: 
Dry Curry
Ingredient: 
Ham
Interest: 
Party, Healthy
Preparation Time: 
270 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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