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Old Southern Stuffed Baked Ham




Source of Recipe


David


List of Ingredients




Old Southern Stuffed Baked Ham from David

10 to 12 lb. Ham
I tbsp. Vinegar
2 tbsp. Brown Sugar
Steaming Water

Dressing: (for a larger ham, double the recipe.)

1 cup Ham Fat. ground
2 med. Onions, ground
½ cup of Pickle Relish
1 tbsp. Chopped Parsley
1 lb. toasted crackers, ground
1 small loaf toasted bread, ground
4 Eggs, beaten
1 cup Sherry Wine
2 tbsp. Sugar
1 tsp. Mustard Seed
1 tsp. Dry Mustard
1 stalk Celery, ground
4 dashes Tabasco sauce
Vinegar to make paste-like consistency, not too soft.




Recipe



Cut off ham hock. Add vinegar and brown sugar to water and steam ham
until meat is tender enough to feel loose at the bone. Remove bone
and all the fat. Reserve a cup of the fat. Fill bone cavity with
dressing. Cover outside of ham about 2 ½ inches thick with remaining
dressing. Wrap securely in cheesecloth and tie securely with cord.
Bake at 300 degrees F. for one-half hour (we bake it ½ hour/pound
without steaming and flip the ham over half way through cooking so
the juices go all through the ham).

Chill 24 hours and slice very thinly.

Dressing: (for a larger ham, double the recipe.)

Thoroughly combine all ingredients. Stuff the ham as directed.