Directions:
- In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender. In a large bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and vegetable mixture; toss to combine.
- From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes.
- Spoon stuffing into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent. Bake at 325° for 2-1/4 hours.
- In a small saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a meat thermometer reads 140°. Let stand for 10 minutes before slicing. Yield: 15-18 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.29 Kcal (1617 kJ) | ||
| Calories from fat | 180 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 31% | |
|---|---|---|---|
| Cholesterol | 39.07mg | 13% | |
| Sodium | 178.52mg | 7% | |
| Potassium | 114.44mg | 2% | |
| Total Carbs | 44.35g | 15% | |
| Sugars | 31.53g | 126% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 8.71g | 17% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 35.1mg | 195% | |
| Calcium | 174.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 89.24 Kcal (374 kJ) | ||
| Calories from fat | 41.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 31% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 13% | |
| Sodium | 41.24mg | 7% | |
| Potassium | 26.44mg | 2% | |
| Total Carbs | 10.24g | 15% | |
| Sugars | 7.28g | 126% | |
| Dietary Fiber | 1.17g | 20% | |
| Protein | 2.01g | 17% | |
| Vitamin C | 0.8mg | 6% | |
| Iron | 8.1mg | 195% | |
| Calcium | 40.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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