Best Stuffed Company Ham Recipes

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STUFFED COMPANY HAM



Stuffed Company Ham image

This beautiful ham and sweet baked pears make an extra special meal.-Violet Klause, Onoway, Alberta

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 12-14 servings.

Number Of Ingredients 18

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 :

STUFFED COMPANY HAM



Stuffed Company Ham image

Number Of Ingredients 18

2 pounds bulk pork sausages
1 cup chopped celery
1 cup chopped onion
1 unpeeled apple, diced
3 cups soft bread crumbs
1/2 cup mincemeat
1/2 cup chopped fresh parsley
2 teaspoons dried thyme
1 fully cooked boneless ham (6-7 pounds)
1/2 cup apple jelly or honey
3 tablespoons Dijon style 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 or margarine, melted

Steps:

  • In a skillet, brown and crumble sausage. Drain. Add the celery, onion and apple cook over low heat, stirring occasionally, until celery is tender. 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 refrigerate. Place ham in a roasting pan and cover loosely with a foil tent. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly melts. Brush some over ham return ham to the oven, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Also place covered baking dish of stuffing in the oven at this time. For pears, mix water and lemon juice. Dip pear halves and drain. Place with cut sides up in a greased 13-in. x 9-in. x 2-in. baking pan. 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. While continuing to bake stuffing, bake pears, uncovered, for 30 minutes, basting occasionally.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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