Stuffed Ham with Raisin Sauce

Stuffed Ham with Raisin Sauce might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 45g of protein, 44g of fat, and a total of 733 calories. This recipe serves 14. For $1.36 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 59 fans. If you have brown sugar, ground mustard, cider vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Overall, this recipe earns a solid spoonacular score of 70%. If you like this recipe, you might also like recipes such as Ham with Apple Raisin Sauce, Raisin, Honey Mustard Sauce for Ham, and Stuffed Ham Rolls with Cheese Sauce.

Servings: 14

Preparation duration: 30 minutes

Cooking duration: 105 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham. In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a meat thermometer reads 140°. For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham. Yield: 12-14 servings. Editor’s Note: Two fully cooked boneless ham halves can be substituted for the whole ham. Simply hollow out each ham; loosely spoon stuffing into each half, then bake as directed. Originally published as Stuffed Ham with Raisin Sauce in Taste of HomeDecember/January 2006, p27 Nutritional Facts 1 slice equals 454 calories, 20 g fat (5 g saturated fat), 107 mg cholesterol, 2,234 mg sodium, 33 g carbohydrate, 2 g fiber, 39 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout.

2. Cut a 1-1/2-in. slice from the end of removed piece; set aside.

3. Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.

4. In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices.

5. Place in a shallow roasting pan.

6. Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended.

7. Brush over ham.

8. Bake 30 minutes longer or until a meat thermometer reads 140°.

9. For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

10. Serve with ham.

Nutrition Information:

covered percent of daily need