Stuffed Country Ham

2015-01-21

This baked ham stuffed with mincemeat laced sausage, is very festive for a party. Superb!  This recipe serves 12

Ingredients

  • 1 fully cooked boneless ham (6-7lbs or 2.7-3 kg)
  • Fresh sage, curly kale or endive
  • Chutney Baked Pears for garnish recipe in Miscellaneous
  • STUFFING
  • 2 lbs bulk sausage meat American is best but any kind works
  • 1 cup each chopped celery and onion
  • 1 apple (unpeeled) diced Apples, raw, with skin
  • 3 cups coarse fresh bread crumbs Bread crumbs, dry, grated, plain
  • ½ cup mincemeat
  • 2 tsp dried thyme Spices, thyme, ground
  • ½ cup chopped fresh parsley Parsley, raw
  • GLAZE Chicken, wing, frozen, glazed, barbecue flavored
  • 1/2 cup Apple jelly or Honey
  • 3 tbsp Dijon mustard Mustard, Dijon

Method

Step 1

STUFFING: In a large dutch oven, brown the sausage over medium high heat, breaking up with spoon; drain of fat. Add celery, onion and apple; reduce heat to medium and cook stirring occasionally, for 5-8 mins or until the celery is tendercrisp. Stir in the crumbs, mincemeat and thyme; add parsley and toss welll. Let cool ( Can becovered and refrigerated for 1 day). Cut 4 lengthwise slits about 2 inches deep and 1 ½ inches apart along the top pf the ham. Spoon 1 cup stuffing into the slits. Set remaining stuffing aside in a greased casserole. Tie roast with string; place in a roasting pan and tent with foil. Bake at 325F oven for 2¼ hours. GLAZE: Mix jelly with mustard; brush over ha. Bake , uncovered along with reseved stuffing, for 30 -45 mins or until ti regesters130F and stuffing is heated through. Keep stuffing warm. Let hamstand covered for 30 mins before slicing or serve cold. Garnish with sage and Chutney baked pears.

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