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Fresh Ham with Tuscan Bread Stuffing (Tyler Florence) Recipe

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Fresh Ham with Tuscan Bread Stuffing (Tyler Florence)
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Ingredients
20
Count
Nutrition
418
Calories
Total time
450
Minutes
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Ingredients:

Directions:

  1. Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
  2. Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.
  3. Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
  4. Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.
  5. Preheat the oven to 350 degrees F.
  6. Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.
  7. Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
  8. Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
  9. Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.58 Kcal (1748 kJ)
Calories from fat 280.35 Kcal
% Daily Value*
Total Fat 31.15g 48%
Cholesterol 43.57mg 15%
Sodium 815.36mg 34%
Potassium 603.66mg 13%
Total Carbs 17.36g 6%
Sugars 11.36g 45%
Dietary Fiber 2.49g 10%
Protein 19.96g 40%
Vitamin C 9.3mg 15%
Vitamin A 0.2mg 5%
Iron 1.6mg 9%
Calcium 194.9mg 19%
Amount Per 100 g
Calories 176.94 Kcal (741 kJ)
Calories from fat 118.79 Kcal
% Daily Value*
Total Fat 13.2g 48%
Cholesterol 18.46mg 15%
Sodium 345.48mg 34%
Potassium 255.78mg 13%
Total Carbs 7.36g 6%
Sugars 4.81g 45%
Dietary Fiber 1.05g 10%
Protein 8.46g 40%
Vitamin C 3.9mg 15%
Vitamin A 0.1mg 5%
Iron 0.7mg 9%
Calcium 82.6mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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