Stuffed Easter Ham
- 1/2 cup chopped onion
- 3 tablespoons chopped celery
- 3 tablespoons butter
- 2-3/4 cups cubed French bread (1/4-inch cubes)
- 1 cup chopped tart apple
- 3/4 cup chicken broth
- 3 tablespoons raisins
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon ground cinnamon
- 1 fully cooked ham (3 pounds), cut into 3/8-inch slices
- 1/2 cup pineapple preserves, melted
- In a skillet, saute onion and celery in butter until tender; add the next six ingredients and mix well. Line an 11x7-in. baking pan with foil; place string for tying on foil. Place one ham slice on top of string; spread with 1 cup of stuffing. Top with another ham slice. Repeat the process, using two ham slices between stuffing layers. Tie securely with string. Cover loosely with foil.
- Bake at 350u0b0 for 1-1/4 hours. Baste ham with preserves; bake, uncovered, basting several times, for 45 minutes or until a thermometer inserted into the stuffing in the center of ham reads 140u0b0. Let stand 10 minutes. Remove the string and separate the double ham slices; cut into desired portions.
onion, celery, butter, bread, apple, chicken broth, raisins, parsley, ground cinnamon, fully cooked ham, pineapple preserves
Taken from www.tasteofhome.com/recipes/stuffed-easter-ham/ (may not work)