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Stuffed Easter Ham

 Stuffed Easter Ham
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.
8-10 ServingsPrep: 15 min. Bake: 2 hours


  • 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


  • 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.
  • 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.

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Stuffed Easter Ham (continued)

Nutritional Facts: 1 serving (1 piece) equals 261 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 1,571 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer