Stuffed Fresh Ham
Submitted by witchhazel
A big fresh ham roasted for hours, then stuffed with spicy Italian sausage and cooked until fork-tender. The pan drippings make a rich, savory gravy. Feeds a crowd with just two ingredients.
YIELD
8 servingsPREP
15 minCOOK
180 minREADY
195 minTwo ingredients. That’s it. A massive fresh ham and a pile of hot Italian sausages, and you’ve got a showstopper roast that feeds 8 to 10 hungry people.
The ham roasts first to get tender, then gets packed with uncased Italian sausage and goes back in the oven. The sausage fat bastes the meat from the inside out, and the pan drippings become the base for a deeply savory gravy.
This is old-school, no-fuss cooking at its best. Big flavor, minimal effort, maximum impact.
Pro Tips
- Ask your butcher to cut a pocket in the fresh ham for stuffing. It saves you wrestling with a massive piece of raw pork at home.
- Keep water in the roasting pan throughout cooking. It prevents the drippings from burning and gives you a better gravy base.
- Chill the pan juices so the fat rises to the top and solidifies. Skim it off easily for a cleaner, richer gravy.
- Hot Italian sausage is key here. The spice and fennel from the sausage season the ham as it renders.
Ingredients
Directions
Put ham into a roasting pan and surround with water.
Cook in oven at 400℉ (200℃) for 2 hours.
Remove. Strip casings from the sausage and stuff the ham with the un-cased sausage. Add more water to pan if needed. Return ham to oven and cook for 1 hour more. When ham is done, drain off juice from the pan and put into a small pot. Place in refrigerator for 30 minutes. Remove from refigerator, skim off the grease that has formed and use for a gravy base.
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