STUFFED HASSELBACK HAM
A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
- Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
- Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
- Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
- Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
- Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
- To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
- Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
- In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
- Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.
RALEY'S MARKET STUFFED HAM
Provided by Food Network
Categories main-dish
Time 5h42m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Trim excess fat from ham.
- Preheat oven to 400 degrees F.
- Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.
- Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.
- When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.
- When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.
MUSTARD-GLAZED HAM WITH PEAR CHUTNEY
Add a hint of fruity sweetness and tang to your ham with our Mustard-Glazed Ham with Pear Chutney recipe. Made with GREY POUPON and a fruit chutney of pear, onions and currants, this mustard-glazed ham is the perfect entrée for a great Sunday night dinner.
Provided by My Food and Family
Categories Spices
Time 2h15m
Yield 26 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Place ham in roasting pan; cover loosely with foil. Bake 1-1/2 hours.
- Meanwhile, mix mustard, syrup and cloves until blended. Heat oil in small saucepan on medium heat. Add peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add pears, onions, currants, water, vinegar and 1/3 cup mustard mixture; mix well. Cook 20 min., stirring occasionally. Remove from heat; set aside until ready to use.
- Remove ham from oven; brush with remaining mustard mixture. Bake, uncovered, 30 min. or until heated through (140°F).
- Slice ham. Serve topped with pear chutney.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 6 g, Protein 18 g
STUFFED COMPANY HAM
Number Of Ingredients 18
Steps:
- 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 stir in 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° 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.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
PEACH GLAZE FOR HAM
Five ingredients easily become a fruity, spiced glaze for ham. My family enjoys the entree so much, I serve it at both Christmas and Easter. -Christine Eiberts, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.
Nutrition Facts :
STUFFED HAM WITH RAISIN SAUCE
This impressive ham makes a great centerpiece for a holiday dinner, but I've served it most often for brunch. It always draws raves. -Jeanne Miller, Big Sky, Montana
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.
Nutrition Facts : Calories 454 calories, Fat 20g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 2234mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 39g protein.
STUFFED COMPANY HAM WITH CHUTNEY BAKED PEARS
This is a delicious way of preparing ham for a very special dinner. We always have it at Easter but it would be great for any special occasion, and I can assure you well worth the effort!
Provided by MarieRynr
Categories Ham
Time 4h15m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, brown and crumble the sausage.
- Drain well and add celery, onion and apple; cook over low heat, stirring occasionally, until celery is tender.
- Remove from heat and stir in crumbs, mincemeat, parsley and thyme.
- Mix well.
- On top of ham, cut two full length wedges out, about 1 inch wide and 3/4 inch deep, 3 inches apart.
- Spoon about 1/2 cup stuffing into each wedge.
- Place remaining stuffing in a greased 1 1/2 cup casserole dish, cover and place in fridge.
- Place ham in a roasting tin and cover loosely with a foil tent.
- Bake at 325*F for 2 1/4 hours.
- In a saucepan, heat jelly and mustard until jelly melts.
- Brush some over ham; return ham to oven, uncovered for 30 minutes longer, brushing occasionally with jelly mixture.
- Place covered dish of stuffing in the oven at this time as well.
- For pears, mix water and lemon juice.
- Dip pear halves in this and drain.
- Place with cut sides up in a greased baking pan.
- Mix chutney and apple juice; pour over pears.
- Drizzle with butter.
- Remove ham from oven; covr with foil and let stand 30 minutes before slicing.
- While continuing to bake stuffing, bake pears, uncovered for 30 minutes basting occasionally.
- Serve the ham sliced, accompanied with the pears.
Nutrition Facts : Calories 711.3, Fat 32.2, SaturatedFat 10.9, Cholesterol 237.3, Sodium 2935.9, Carbohydrate 43, Fiber 4, Sugar 25.4, Protein 60.5
ROASTED PEAR MANGO CHUTNEY
A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!
Provided by BASTET
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time P1DT1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
- Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
- Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g
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