STUFFED COMPANY HAM

Stuffed Company Ham image

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 12-14 servings.

Number Of Ingredients 18

Previous Next

2 pounds bulk pork sausage
1 cup chopped celery
1 cup chopped onion
1 unpeeled apple, diced
3 cups soft bread crumbs
1/2 cup prepared mincemeat
1/2 cup chopped fresh parsley
2 teaspoons dried thyme
1 fully cooked boneless ham (6 to 7 pounds)
1/2 cup apple jelly or honey
3 tablespoons Dijon mustard
CHUTNEY BAKED PEARS:
1 cup water
2 tablespoons lemon juice
6 ripe pears, peeled, halved and cored
1 cup chutney
1/2 cup apple juice
2 tablespoons butter, melted

Steps:

In a skillet, cook sausage over medium heat until no longer pink; drain. Add the celery, onion and apple; cook over low heat until celery is tender, stirring occasionally. Remove from heat; stir in crumbs, mincemeat, parsley and thyme. Mix well. , On top of ham, cut two full-length wedges, about 1 in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the stuffing into each wedge. Place remaining stuffing in a greased 1-1/2-qt. covered baking dish; cover and refrigerate. Remove from refrigerator after the ham has baked for 1-3/4 hours. , Place ham on a rack in a shallow roasting pan; cover loosely with foil. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly is melted. Brush some over ham; return ham to oven. Bake, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Place reserved stuffing in the oven and bake covered. , For pears, mix water and lemon juice. Dip pears in water mixture; drain. Place cut side up in a greased 13-in. x 9-in. baking dish. Mix chutney and apple juice; pour over pears. Drizzle with butter. , Remove ham from oven; cover with foil and let stand 30 minutes before slicing. Bake stuffing along with pears 30 minutes longer. Baste pears occasionally.

Nutrition Facts :