 |
Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 10 |
|
This is a delicious recipe from the 1993 Better Homes and Gardens Holiday Cooking magazine. For those who enjoy greens, the stuffing adds a nice flavor. Our family has enjoyed this for Sunday or Holiday meals. We like it with Black-eyed Pea Salad (#200098) and a potato dish. Ingredients:
1 (5 lb) ham, rump half |
4 cups fresh kale, torn |
1/4 cup celery, chopped |
1 cup water |
2 tablespoons butter |
1 tablespoon brown sugar |
1 teaspoon vinegar |
1/4 teaspoon black pepper |
1/4 teaspoon dry mustard |
1 1/2 cups dry bread cubes or 1 1/2 cups croutons |
Directions:
1. Place ham meaty side up on a cutting surface.
2. On the meaty side, cut 5 or 6 pockets parallel to the bone (lengthwise) about 1 - 2 inches deep and 3/4 inch apart; set aside.
3. In a medium skillet, bring water to a boil.
4. Add kale and celery, cover, and reduce heat to low, cooking for 10 minutes.
5. Preheat oven to 325°F.
6. Drain kale and celery.
7. Stir in butter, brown sugar, vinegar, pepper and mustard.
8. Add bread cubes; toss to mix.
9. Spoon stuffing into the pockets of the ham.
10. Tie with kitchen string to keep in place if necessary.
11. Place ham, stuffed side up, on a rack in a shallow roaster.
12. DO NOT ADD WATER OR COVER THE PAN.
13. Bake for 2-2 1/2 hours or until meat thermometer registers 150°F.
14. IF NECESSARY, cover ham loosely with foil after 1 hour to prevent burning.
15. To serve, slice ham perpendicular to the bone.
|
|