Stuffed Company Ham Recipe
Stuffed Company Ham Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This beautiful ham and sweet baked pears make an extra special meal.—Violet Klause, Onoway, Alberta
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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 unpeeled apple, diced
  • 3 cups soft bread crumbs
  • 1/2 cup prepared 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, melted

Directions

In a skillet, cook sausage over medium heat until no longer pink; drain. Add the celery, onion and apple; cook over low heat until celery is tender, stirring occasionally. 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; cover and refrigerate. Remove from refrigerator after the ham has baked for 1-3/4 hours.
Place ham on a rack in a shallow roasting pan; cover loosely with foil. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly is melted. Brush some over ham; return ham to oven. Bake, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Place reserved stuffing in the oven and bake covered.
For pears, mix water and lemon juice. Dip pears in water mixture; drain. Place cut side up in a greased 13-in. x 9-in. baking dish. 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. Bake stuffing along with pears 30 minutes longer. Baste pears occasionally. Yield: 12-14 servings.
Originally published as Stuffed Company Ham in Country Woman March/April 1994, p29

  • 2 pounds Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 unpeeled apple, diced
  • 3 cups soft bread crumbs
  • 1/2 cup prepared 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, melted
  1. In a skillet, cook sausage over medium heat until no longer pink; drain. Add the celery, onion and apple; cook over low heat until celery is tender, stirring occasionally. Remove from heat; stir in crumbs, mincemeat, parsley and thyme. Mix well.
  2. 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; cover and refrigerate. Remove from refrigerator after the ham has baked for 1-3/4 hours.
  3. Place ham on a rack in a shallow roasting pan; cover loosely with foil. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly is melted. Brush some over ham; return ham to oven. Bake, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Place reserved stuffing in the oven and bake covered.
  4. For pears, mix water and lemon juice. Dip pears in water mixture; drain. Place cut side up in a greased 13-in. x 9-in. baking dish. Mix chutney and apple juice; pour over pears. Drizzle with butter.
  5. Remove ham from oven; cover with foil and let stand 30 minutes before slicing. Bake stuffing along with pears 30 minutes longer. Baste pears occasionally. Yield: 12-14 servings.
Originally published as Stuffed Company Ham in Country Woman March/April 1994, p29

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