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Stuffed Ham with Raisin Sauce

By: Jeanne Miller  
"This impressive ham makes a great centerpiece for a holiday dinner, but Ive served it most often for brunch. It always draws raves. -Jeanne Miller, Big Sky, Montana"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 83 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr 45 Min
Ready In:
2 Hrs 15 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (6 pound) boneless fully cooked ham
  • 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 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. 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.
  2. In a skillet, saute onion in butter until tender. In a large bowl, combine 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.
  3. Bake, uncovered, at 325 degrees F 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 degrees F.
  4. 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.

Footnotes

  • Editors Note: Two fully cooked boneless ham halves can be substituted for the whole ham. Simply hollow out each ham; loosely spoon stuffing into each half, then bake as directed.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by Jennifer 
This recipe is great. I didn't put raisins in the recipe I used cranraisins instead. It was... MORE

 
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