Stuffed Ham with Raisin Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This impressive ham makes a great centerpiece for a holiday dinner, but Iâve served it most often for brunch. It always draws raves. âJeanne Miller, Big Sky, Montana Ingredients:
1 boneless fully cooked ham (6 to 7 pounds) |
1 large onion, chopped |
1/4 cup butter, cubed |
2 cups corn bread stuffing mix |
1-1/2 cups chopped pecans, toasted |
1/2 cup minced fresh parsley |
1/4 cup egg substitute |
2 tablespoons prepared mustard |
1/2 cup honey |
2 tablespoons orange juice concentrate |
raisin sauce: |
1/2 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground mustard |
1/2 cup raisins |
1-1/2 cups water |
1/4 cup cider vinegar |
Directions:
1. 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.
2. 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.
3. 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.
4. 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 meat thermometer reads 140°.
5. 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. Yield: 12-14 servings.
|
|