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Stuffed Easter Ham
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1/2 cup chopped onion
3 tablespoons chopped celery
3 tablespoons butter
2-3/4 cups cubed French bread (1/4-inch cubes)
1 cup chopped baking apple
3/4 cup chicken broth
3 tablespoons raisins
1 tablespoon chopped fresh parsley
1/8 teaspoon ground cinnamon
1 fully cooked ham (3 pounds), cut into 3/8-inch slices
1/2 cup pineapple preserves, melted
In a skillet, saute onion and celery in butter until tender; add the next six
ingredients and mix well. Line an 11-in. x 7-in. x 2-in. baking pan with foil;
place string for tying on foil. Place one ham slice on top of string; spread with
1 cup of stuffing. Top with another ham slice. Repeat the process, using two ham
slices between stuffing layers. Tie securely with string. Cover loosely with
foil. Bake at 350° for 1-1/4 hours. Baste ham with preserves; bake,
uncovered, basting several times, for 45 minutes or until a meat thermometer
inserted into the stuffing in the center of ham reads 140°. Let stand 10
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |