Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing

• 1 fresh ham, about 18 pounds, prepared by your butcher (See Step 1)
• 7 cloves garlic, minced
• 1 tablespoon caraway seeds, crushed
• 4 teaspoons salt
• Freshly ground pepper to taste
• 1 teaspoon olive oil
• 1 medium onion, peeled and chopped
• 3 cups sourdough rye bread, cut into 1/2-inch cubes
• 1 1/4 cups coarsely chopped pitted prunes
• 1 1/4 cups coarsely chopped dried apricots
• 1 large tart apple, peeled, cored and cut into 1/2-inch cubes
• 2 teaspoons chopped fresh rosemary
• 1 egg, lightly beaten
• 1 cup chicken broth, homemade or low-sodium canned

1. Have your butcher bone and butterfly the ham and score the fat in a diamond pattern.
2. Preheat oven to 350 degrees.
3. Combine 2/3 of the garlic, 2/3 of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork.
4. Set aside.
5. Heat the olive oil in a medium skillet over medium heat.
6. Add the remaining garlic and the onion and cook until soft, about 5 minutes.
7. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste.
8. Mix until well combined.
9. Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine.
10. Place in a large, deep roasting pan and pour in the chicken broth.
11. Bake, basting from time to time, until the roast reaches 350 to 360 degrees on a meat thermometer, about 3 1/2 hours.
12. Let stand for 15 minutes.
13. Degrease the pan juices, slice serve passing the juices separately.

fresh ham, garlic, caraway seeds, salt, freshly ground pepper, olive oil, onion, sourdough rye bread, prunes, apricots, apple, fresh rosemary, egg, chicken broth

Taken from cooking.nytimes.com/recipes/7755 (may not work)