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Stuffed Ham with Raisin Sauce

 Stuffed Ham with Raisin Sauce
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
12-14 ServingsPrep: 30 min. Bake: 1-3/4 hours

Ingredients

  • 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
  • RAISIN SAUCE:
  • 1/2 cup packed brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon ground mustard
  • 1/2 cup raisins
  • 1-1/2 cups water
  • 1/4 cup cider vinegar

Directions

  • 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.
  • 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

2 of 2

Stuffed Ham with Raisin Sauce (continued)

Directions (continued)

  • opposite end of ham, cutting and removing ham until a tunnel has
  • been cut through entire length of ham.
  • 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.
  • 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°.
  • 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.
Nutritional Facts: 1 slice equals 454 calories, 20 g fat (5 g saturated fat), 107 mg cholesterol, 2,234 mg sodium, 33 g carbohydrate, 2 g fiber, 39 g protein.