Ohio River Valley Stuffed Baked Ham
Source of Recipe
Internet
List of Ingredients
10 lb Fully Cooked Whole Ham
10 oz Frozen Chopped Kale
1 c Finely Chopped Fresh Spinach
1 lg Onion, finely chopped
3/4 c Finely Chopped Watercress
1/2 c Finely Chopped Celery Tops
1/2 ts Salt
1/4 ts Pepper
1/2 c Honey
2 ts Vinegar
2 ts Dry Mustard
Recipe
Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch.
Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch
apart, staggering all over the fat side.
Cook kale in boiling salted water to cover, following label directions;
drain; cool; squeeze out excess water with hands.
Combine kale, spinach, onion, watercress, celery tops, salt, and pepper in
a medium-size bowl. Press greens into ham pockets, packing down well.
Place ham, fat-side up, in a large shallow baking pan. Bake at 325F
degrees for 2 hours.
Stir honey with vinegar and dry mustard; brush part over ham. Continue
baking and brushing with remaining honey mustard mixture, 30 minutes, or
until top is richly glazed. Remove from pan and let stand about 20 minutes
for easier carving. Carve ham carefully, holding slices to keep filling
intact.
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