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Stuffed ham

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Stuffed ham

  • Non Veg
  • 3 hrs
  • Serves 10
  • Medium


  • For stuffed ham :

  • For sauce :


There are so many recipes for stuffed ham that it can be a bit overwhelming to figure out which ones truly stand out. We have done our fair share of research to find out the best, homemade stuffed ham recipe which is delicious, quick and extremely easy to make. It requires minimal knowledge of the pantry and doesn’t require much time for preparation. So if you have invited friends and family over, they wouldn’t have to wait longer than 30 minutes (provided that you have put in enough prep time of around 1 ¾ hours).

Health benefits

  • Apart from being rich in vitamins and amino acids, ham is very rich in protein. A single serving of stuffed ham contains 30% more protein than other sources of meat.
  • Ham is packed with iron, which is important in the production of hemoglobin in red blood cells. Consuming ham can prevent anemia in women.
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How to Make Stuffed ham

  1. Cut a 2 ½ inch circle, about 6 inch deep and remove the cutout from stuffed ham. Cut a 1 inch slice from the end of the cutout and set aside.
  2. Continue this process halfway through the ham. Use a spoon to remove pieces that get in the way. Repeat this from the opposite end until you have finely cut pieces.
  3. Whisk onion and butter in a small skillet until they are tender.
  4. In a separate large bowl, combine the stuffing mix which you just prepared, pecans, egg, mustard and parsley.
  5. Place in a roasting pan
  6. Preheat oven at 325. Bake the roasting pan uncovered for about 1 ¼ hours.
  7. In a separate sauce pan, combine honey and orange juice. Cook for about 2 minutes until they are blended. Spread them over the ham.
  8. Bake the roasting pan for further 30 minutes.
  9. To prepare the sauce, whisk brown sugar, flour, raisins and mustard in a small skillet. Add water and vinegar. Bring it to a boil and stir for about 2 minutes until thickened.
  10. Serve the sauce with ham.


  • Historians have shown that the production of Ham has French origins, dating as far back as 200 years ago.
  • The reason why the left leg is tenderer than the right leg is because pigs scratch themselves with their right leg, this uses more muscles.

Sage Leon

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