Stuffed Company Ham Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Bulk pork sausage,
1/2 cup: Chopped fresh parsley,
1 cup: Chopped celery,
2 tsp: Dried thyme,
1 cup: Chopped onion,
1: Fully cooked boneless ham --,
1: Unpeeled apple, diced
7/8 Pounds: ,
3 cup: Soft bread crumbs,
1/2 cup: Apple jelly, or honey
1/2 cup: Mincemeat,
3 tbsp: Dijon mustard,
CHUTNEY BAKED PEARS;
1 cup: Water,
1 cup: Chutney,
2 tbsp: Lemon juice,
1/2 cup: Apple juice,
6: Ripe pears,
2 tbsp: Butter or margarine --,
Peeled, halved and cored
Melted,
Directions:
In a skillet, brown and crumble sausage. Drain. Add the celery, onion
and apple; cook over low heat, stirring occasionally, until celery is
tender. Remove from heat; stiring crumbs, mincemeat, parsley and
thyme. Mix well. On top of ham, cut two full-length wedges, about 1
in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the
stuffing into each wedge. Place remaining stuffing in a greased
1-1/2-qt. covered baking dish; refrigerate. Place ham in a roasting
pan and cover loosely with a foil tent. Bake at 325 deg. for 2-1/4
hours. In a saucepan, heat jelly and mustard until jelly melts. Brush
some over ham; return ham to the oven, uncovered, for 30 minutes,
brushing occasionally with jelly mixture. Also place covered baking
dish of stuffing in the oven at this time. For pears, mix water and
lemon juice. Dip pear halves and drain. Place with cut sides up in a
greased 13-in,x 9-in. x 2-in. baking pan. Mix chutney and apple
juice; pour over pears, Drizzle with butter. Remove ham from oven;
cover with foil and let stand 30 minutes before slicing. While
continuing to bake stuffing, bake pears, uncovered, for 30 minutes,
basting occasionally. Yield: 12-14 servings
Recipe By : Country Woman
Source from luhu.jp
and apple; cook over low heat, stirring occasionally, until celery is
tender. Remove from heat; stiring crumbs, mincemeat, parsley and
thyme. Mix well. On top of ham, cut two full-length wedges, about 1
in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the
stuffing into each wedge. Place remaining stuffing in a greased
1-1/2-qt. covered baking dish; refrigerate. Place ham in a roasting
pan and cover loosely with a foil tent. Bake at 325 deg. for 2-1/4
hours. In a saucepan, heat jelly and mustard until jelly melts. Brush
some over ham; return ham to the oven, uncovered, for 30 minutes,
brushing occasionally with jelly mixture. Also place covered baking
dish of stuffing in the oven at this time. For pears, mix water and
lemon juice. Dip pear halves and drain. Place with cut sides up in a
greased 13-in,x 9-in. x 2-in. baking pan. Mix chutney and apple
juice; pour over pears, Drizzle with butter. Remove ham from oven;
cover with foil and let stand 30 minutes before slicing. While
continuing to bake stuffing, bake pears, uncovered, for 30 minutes,
basting occasionally. Yield: 12-14 servings
Recipe By : Country Woman
Source from luhu.jp