How to Make Stuffed ham
- 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.
- 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.
- Whisk onion and butter in a small skillet until they are tender.
- In a separate large bowl, combine the stuffing mix which you just prepared, pecans, egg, mustard and parsley.
- Place in a roasting pan
- Preheat oven at 325. Bake the roasting pan uncovered for about 1 ¼ hours.
- In a separate sauce pan, combine honey and orange juice. Cook for about 2 minutes until they are blended. Spread them over the ham.
- Bake the roasting pan for further 30 minutes.
- 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.
- 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.