Stuffed Fresh Ham Ingredients
5-7 lbs. fresh ham, have butcher skin and bone
1/4 c. butter or margarine
2 c. fresh Italian bread crumbs
2-3 eggs (add 3rd if needed)
1/4 c. parsley, chopped
1/4 c. chopped green pepper
1/4 c. thinly sliced celery
Salt and pepper to taste
2 lg. garlic buds, chopped
Stuffed Fresh Ham Directions
Sauté in butter, onion, garlic, green pepper, celery, until cooked but still crisp (more butter may be added if needed). Remove from stove, stir in bread crumbs, parsley, eggs, salt and pepper and mix well. If mixture is too runny, add more bread crumbs. Lay the meat out flat, and spread above mixture to about 2 inches from all edges. Lift two ends of meat and overlap. Do not wrap too tightly as stuffing will expand as it cooks. Close all ends with pins and tie with butcher cord. Place ham in shallow pan, fat side up and sprinkle with salt, pepper. Bake approximately at 325 to 350 degrees until meat is done. Baste several times while cooking. To test, insert thin knife blade in thickest part of meat and if no pink juices escape ham is done.