Title: Stuffed Baked Ham
Categories: Pork
Yield: 16 Servings
10 lb Fully cooked half ham
10 oz Frozen chopped kale; thawed
10 oz Frozen chopped spinach;
- thawed
1 lg Onion; peeled,
- coarsely chopped
3/4 c Watercress; packed
1/2 c Celery leaves; packed
1/2 ts Salt
1/4 ts Pepper
-----------------------------------GLAZE-----------------------------------
1/2 c Honey
2 tb Cider vinegar
2 ts Mustard
2 ts Dry ginger
Watercress; for garnish
- (optional)
Cut the rind, if any off the ham. Trim away all but about 1/4" of
fat from the ham. Using a small sharp knife, make X shaped cuts
about 2" deep and 1" apart all over the fat side of the ham.
Preheat oven to 325 F. Squeeze as much water as possible from the
thawed kale and spinach. Put then in the food processor along with
the onion, watercress, celery leaves, salt, and pepper. Pulse until
the vegetables are finely chopped. Press the vegetable mixture into
the cavities you have cut into the ham, packing it down well. Place
the ham fat side up, in a shallow baking pan. Bake for 2 hours.
Stir together honey, vinegar, mustard, and ginger and brush part of
mixture onto ham. Continue baking and basting for 30 minutes, until
ham is richly glazed. Remove ham from the oven and let it rest for
20 minutes for easier carving. Carve carefully, holding the slices
to keep stuffing in place. Garnish platter with watercress if you
like.
