This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Stuffed Bone-In Ham

By: Rebecca Watts

"Scored with a simple but delicious stuffing, this glazed ham makes such an elegant statement when you set it on your holiday table! It's become a Yuletide tradition at our house."

Rate/Review | Read Reviews (2)

238 Saves

Prep Time:
25 Min

Cook Time:
2 Hrs 45 Min

Ready In:
3 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons minced fresh parsley
1/2 cup butter or margarine
1/4 cup egg substitute
3/4 cup milk
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham
GLAZE:
1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup

Directions

In a large skillet, saute the onion, celery and parsley in butter until vegetables are tender. In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and vegetable mixture; toss to combine.
From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent. Bake at 325 degrees F for 2-1/4 hours.
In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.