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Stuffed Ham with Raisin Sauce Recipe
Stuffed Ham with Raisin Sauce Recipe photo by Taste of Home

Stuffed Ham with Raisin Sauce Recipe

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This impressive ham makes a great centerpiece for a holiday dinner, but I’ve served it most often for brunch. It always draws raves. –Jeanne Miller, Big Sky, Montana
TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. Bake: 1-3/4 hours
MAKES: 12-14 servings


  • 1 boneless fully cooked ham (6 to 7 pounds)
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 cups corn bread stuffing mix
  • 1-1/2 cups chopped pecans, toasted
  • 1/2 cup minced fresh parsley
  • 1/4 cup egg substitute
  • 2 tablespoons prepared mustard
  • 1/2 cup honey
  • 2 tablespoons orange juice concentrate
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/2 cup raisins
  • 1-1/2 cups water
  • 1/4 cup cider vinegar

Nutritional Facts

1 slice equals 454 calories, 20 g fat (5 g saturated fat), 107 mg cholesterol, 2234 mg sodium, 33 g carbohydrate, 2 g fiber, 39 g protein.


  1. Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside.
  2. Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.
  3. In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan.
  4. Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a meat thermometer reads 140°.
  5. For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham. Yield: 12-14 servings.
Editor’s Note: Two fully cooked boneless ham halves can be substituted for the whole ham. Simply hollow out each ham; loosely spoon stuffing into each half, then bake as directed.
Originally published as Stuffed Ham with Raisin Sauce in Taste of Home December/January 2006, p27

Medium-Bodied White Wine

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

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Reviewed Jan. 20, 2014

"I thought this was okay but not great. Cutting out the tunnel was actually much easier than I thought with a small multi-purpose knife. The problem came after baking. It was very difficult to slice and mine did not look at all like the picture. The stuffing basically crumbled and fell apart. So, I would give zero points for presentation (mine at least) and 3 points for taste. This was actually the first time I tried a boneless ham and found the texture somewhat spongy. The sauce was delicious and my niece who normally does not like stuffing ate quite a bit."

Reviewed Dec. 6, 2009

"I am making this again for Christmas Holiday. Just delicious and very impressive but easy to make. Somewhat awkward the first time to core out the ham. Butchers were somewhat perplexed by the request."

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