Publisher Photo
Publisher Photo
Whenever I have leftover ham, my family know I'll be preparing these ham slices. They love the corn in the moist stuffing.
Recommended: Ham and Cheese Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup minced onion
  • 3 tablespoons butter or margarine
  • 2 cups soft bread crumbs
  • 1/4 cup whole kernel corn
  • 3 tablespoons minced celery
  • 1 tablespoon minced green pepper
  • 1/8 teaspoon poultry seasoning
  • 2 pounds fully cooked ham, cut into 1/2-inch slices*
  • 1 teaspoon honey

Directions

Saute onion in butter until tender; remove from the heat. Stir in bread crumbs, corn, celery, green pepper and poultry seasoning. Place half the ham slice in a greased 13-in. x 9-in. baking dish; spread stuffing over ham. Top with remaining ham. Bake, uncovered, at 350° for 20 minutes. Brush top slices with honey; return to the oven for 5-10 minutes or until heated through. Yield: 6-8 servings.
Editor's Note: Ask the butcher or deli to slice the ham for you.
Originally published as Stuffed Ham Slice in Country Pork 1996, p72

Nutritional Facts

5 ounce-weight: 199 calories, 9g fat (4g saturated fat), 69mg cholesterol, 1284mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 22g protein.

  • 1/4 cup minced onion
  • 3 tablespoons butter or margarine
  • 2 cups soft bread crumbs
  • 1/4 cup whole kernel corn
  • 3 tablespoons minced celery
  • 1 tablespoon minced green pepper
  • 1/8 teaspoon poultry seasoning
  • 2 pounds fully cooked ham, cut into 1/2-inch slices*
  • 1 teaspoon honey
  1. Saute onion in butter until tender; remove from the heat. Stir in bread crumbs, corn, celery, green pepper and poultry seasoning. Place half the ham slice in a greased 13-in. x 9-in. baking dish; spread stuffing over ham. Top with remaining ham. Bake, uncovered, at 350° for 20 minutes. Brush top slices with honey; return to the oven for 5-10 minutes or until heated through. Yield: 6-8 servings.
Editor's Note: Ask the butcher or deli to slice the ham for you.
Originally published as Stuffed Ham Slice in Country Pork 1996, p72

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