FRESH HAM ROASTED WITH RYE BREAD AND DRIED FRUIT STUFFING

Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing image

Provided by Molly O'Neill

Time 4h15m

Yield About 15 servings

Number Of Ingredients 14

Ingredients

1 fresh ham, about 18 pounds, prepared by your butcher (See Step 1)
7 cloves garlic, minced
1 tablespoon caraway seeds, crushed
4 teaspoons salt
Freshly ground pepper to taste
1 teaspoon olive oil
1 medium onion, peeled and chopped
3 cups sourdough rye bread, cut into 1/2-inch cubes
1 1/4 cups coarsely chopped pitted prunes
1 1/4 cups coarsely chopped dried apricots
1 large tart apple, peeled, cored and cut into 1/2-inch cubes
2 teaspoons chopped fresh rosemary
1 egg, lightly beaten
1 cup chicken broth, homemade or low-sodium canned

Steps:

Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.

Nutrition Facts : @context http, Calories 1233, UnsaturatedFat 48 grams, Carbohydrate 27 grams, Fat 87 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 30 grams, Sodium 939 milligrams, Sugar 14 grams, TransFat 0 grams