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.

Trivia

• 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.