Stuffed Easter Ham Recipe

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I traditionally serve this special ham on Easter. But it's so delicious that my family often requests it for a number of holidays throughout the year. I think you'll enjoy it, too.
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours
MAKES: 8-10 servings


  • 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 tart 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

Nutritional Facts

1 piece: 261 calories, 9g fat (4g saturated fat), 78mg cholesterol, 1571mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 26g protein.


  1. 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. 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.
  2. 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 minutes. Remove the string and separate the double ham slices; cut into desired portions. Yield: 8-10 servings.
Originally published as Stuffed Easter Ham in Country Pork 1996, p78

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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