Recipe 771 - Stuffed Ham (Oven Cooked)
Recipe 771 - Stuffed Ham (Oven Cooked)
(by Joyce Ann Schirmacher - friend)
1 - 10lb. or 12 lb. CORNED ham
3lb. kale, chopped finely
3 heads of cabbage (chopped finely)
6 to 8 large onions (chopped finely)
1 stalk celery (chopped finely)
1oz. ready mixed mustard
3 TBSP salt
2 TBSP red pepper
2 TBSP black pepper
2 oz. celery seed
3 oz. mustard seed
In a large container, add all ingredients except the ham--mix thoroughly. With a sharp knife, cut vertically through the top of the ham to make between 6 and 8 "pockets". Fill each of the pockets with the kale mixture--pack in as much as you possibly can. Put any remaining kale mixture on the top of the ham. Use enough extra heavy duty aluminum foil to wrap the ham TWICE. Pour 1 cup of water into the foil. Place the ham in a large pan and bake at 325 degrees for 1 1/2 hours for every 5 pounds of ham. Cool the ham, and then slice thinly. Serve cold.
Continue to:
Other Recipes:
- 813 - Strawberry Muffins
- 772 - Ham and Potato Soup
- 976 - BBQ Pork Chops
- 805 - Cream of Celery Casserole
- 875 - Black Mousse
- 910 - Lemon Cream Cheese Cupcakes
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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