Stuffed Company Ham Recipe
Stuffed Company Ham Recipe photo by Taste of Home
Publisher Photo
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 3-1/2 hours
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 3-1/2 hours

Ingredients

  • 2 pounds bulk pork sausage
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 unpeeled apple, diced
  • 3 cups soft bread crumbs
  • 1/2 cup mincemeat
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons dried thyme
  • 1 fully cooked boneless ham (6 to 7 pounds)
  • 1/2 cup apple jelly or honey
  • 3 tablespoons Dijon mustard
  • CHUTNEY BAKED PEARS:
  • 1 cup water
  • 2 tablespoons lemon juice
  • 6 ripe pears, peeled, halved and cored
  • 1 cup chutney
  • 1/2 cup apple juice
  • 2 tablespoons butter or margarine, melted

Directions

In a skillet, brown and crumble sausage. Drain. Add the celery, onion and apple; cook over low heat, stirring occasionally, until celery is tender. Remove from heat; stir in crumbs, mincemeat, parsley and thyme. Mix well. On top of ham, cut two full-length wedges, about 1 in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the stuffing into each wedge. Place remaining stuffing in a greased 1-1/2-qt. covered baking dish; refrigerate. Place ham in a roasting pan and cover loosely with a foil tent. Bake at 325° for 2-1/4 hours In a saucepan, heat jelly and mustard until jelly melts. Brush some over ham; return ham to oven, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Also place covered baking dish of stuffing in oven at this time. For pears, mix water and lemon juice. Dip pear halves and drain. Place with cut sides up in a greased 13-in. x 9-in. baking pan. Mix chutney and apple juice; pour over pears. Drizzle with butter. Remove ham from oven; cover with foil and let stand 30 minutes before slicing. While continuing to bake stuffing, bake pears, uncovered, for 30 minutes, basting occasionally. Yield: 12-14 servings.
Originally published as Stuffed Company Ham in Country Woman March/April 1994, p29

  • 2 pounds bulk pork sausage
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 unpeeled apple, diced
  • 3 cups soft bread crumbs
  • 1/2 cup mincemeat
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons dried thyme
  • 1 fully cooked boneless ham (6 to 7 pounds)
  • 1/2 cup apple jelly or honey
  • 3 tablespoons Dijon mustard
  • CHUTNEY BAKED PEARS:
  • 1 cup water
  • 2 tablespoons lemon juice
  • 6 ripe pears, peeled, halved and cored
  • 1 cup chutney
  • 1/2 cup apple juice
  • 2 tablespoons butter or margarine, melted
  1. In a skillet, brown and crumble sausage. Drain. Add the celery, onion and apple; cook over low heat, stirring occasionally, until celery is tender. Remove from heat; stir in crumbs, mincemeat, parsley and thyme. Mix well. On top of ham, cut two full-length wedges, about 1 in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the stuffing into each wedge. Place remaining stuffing in a greased 1-1/2-qt. covered baking dish; refrigerate. Place ham in a roasting pan and cover loosely with a foil tent. Bake at 325° for 2-1/4 hours In a saucepan, heat jelly and mustard until jelly melts. Brush some over ham; return ham to oven, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Also place covered baking dish of stuffing in oven at this time. For pears, mix water and lemon juice. Dip pear halves and drain. Place with cut sides up in a greased 13-in. x 9-in. baking pan. Mix chutney and apple juice; pour over pears. Drizzle with butter. Remove ham from oven; cover with foil and let stand 30 minutes before slicing. While continuing to bake stuffing, bake pears, uncovered, for 30 minutes, basting occasionally. Yield: 12-14 servings.
Originally published as Stuffed Company Ham in Country Woman March/April 1994, p29

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