MASTER EDIT ss25 catalog - Flipbook - Page 61
Stuffed Baked Ham
By: Billie Patterson Abraham
INGREDIENTS
1 shank or butt picnic ham (bone-in)
1 loaf of white bread
8 tablespoons butter
1 head of celery, chopped
3 sweet onions, chopped
2-3 tablespoons dry mustard
6 tablespoons apple cider vinegar
Salt and red pepper to taste
4 large eggs, beaten
Vegetable broth or ham stock
INSTRUCTIONS
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Cook the ham until done. Let it cool slightly, then carefully remove the bone,
taking care not to tear the ham. Trim any excess fat from the ham.
In a 250°F oven, dry out the bread to make breadcrumbs. Roll the bread to create
crumbs or use a food processor.
In a skillet, sauté the celery, onions, and bell peppers in butter until the onions are
translucent.
Add the sautéed vegetables to the breadcrumbs, along with the mustard,
vinegar, brown sugar, salt, and red pepper. Mix well.
Add the beaten eggs and enough vegetable broth or ham stock to make the
dressing stick together.
Stuff the mixture into the ham cavity where the bone was removed. Tie the ham
with string in at least three places.
Place the ham on a cookie sheet or a shallow, rimmed baking sheet. Place the
remaining stuffing on top and around the sides of the ham.
Bake in a preheated oven at 350°F for 20-25 minutes. Do not allow it to brown.
To serve, slice the ham, ensuring that some of the dressing is on the sides. Any
excess dressing can be baked in a separate baking dish.
Kate Abraham
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