Recipe Talk

This recipe was from Better Homes & Gardens in the early '70s. I thought I had saved the magazine, but it was lost.

Fresh ham, bone removed
Tart cherries placed in the cavity
Glaze/sauce from cherry juice

Can't find anything similar anywhere on the internet. Hope someone can help. :-)

STUFFED HAM

INGREDIENTS:

1 Pkg (11 oz) mixed dried fruit
1 can ( 1 LB 12 oz) pineapple chunks, drained & juice reserved
1 cup white raisins
1/2 cup pecans, chopped
8-10 LB ham, de-boned with cavity open
30 cloves
1 cup brown sugar
1 cup orange juice
1 cup pineapple juice
1 cup water
8 slices of canned pineapple rings
8 haves of canned
8 candied red cherries
1/2 cup honey
1/2 cup red current jelly
1/2 cup concord wine or grape juice

DIRECTIONS: Put dried fruit in a sauce pan covered with water &
bring to a boil, boiling for 10 minutes. Drain & cool then chop
into small pieces. Preheat oven to 400 F (204.44 C). Mix dried
fruit with p9neapple chunks, raisins & pecans. Stuff mixture into
cavity of the ham. Close with string or skewers. Stud top of ham
with the cloves then spread with brown sugar. Place ham in a
roasting pan & add pineapple juice, orange juice & water. Put lid
on the roasting pan & bake for 45 minutes. Remove from the oven &
reduce heat to 325 F (162.78 C). Decorate ham with sliced pineapple,
apricots & cherries, use toothpicks if necessary. Spread with honey.
Return to the oven for 1 1/4 hour basting often. Remove to a platter.
Skim the fat from the liquid & stir in the grape juice & jelly, bring
to a boil. Serve sauce in a side dish.
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PECAN STUFFED HAM

Ingredients :
6-8 lb. boneless cooked hamSTUFFING:
2 1/2 c. onions, chopped
1 stick butter
1 1/2 c. cornbread stuffing mix
3/4 c. parsley, chopped
2 1/2 c. pecans, chopped
3 tsp. Dijon mustard
3 eggsTOPPING:
3/4 c. honey
3 tbsp. orange juice concentrate
1 tsp. ground cloves
1/2 c. stuffing mix

Preparation :
Remove any rind or skin. Cut 2 inch hole lengthwise through ham
with thin sharp knife. Saute onion in butter. Add rest of stuffing
ingredients. Stuff hole in ham. Refrigerate if you want up to 24
hours. Make sure meat is room temperature. Preheat oven to 325
degrees. Bake 1 1/2 hours. Mix honey and orange juice and cloves.
Spread over ham. Sprinkle stuffing mix over topping. Bake 30
minutes more. Serves 20.
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STUFFED HAM

Ingredients :
12-14 lb. ham
2 c. finely chopped pecans
1 c. fine toasted bread crumbs
1 c. finely chopped raisins
1/4 c. chopped candied pineapple
1/4 c. chopped orange peel
1/2 c. honey
1 tsp. mixed ground spices: clove,
ginger, cinnamon & nutmeg
1 c. cognac
Cider or ginger ale
Granulated sugar

Preparation :
Boil the ham and then bone it down to the shank, leaving the
shank bone in. If you use a ready to eat ham, ask your butcher to
bone it for your. If you are using an aged ham, soak, scrub and
boil. Then bone the ham down to the shank. Combine the nuts,
crumbs, fruits, honey, spices and enough cognac to moisten, about
2/3 cup. Stuff the ham with this mixture and tie it securely. Wrap
the ham in foil and place it in a roasting pan with enough cider or
ginger ale to cover the bottom of the pan. Bake in a 350 degree
oven for 2 1/2 hours. Take the ham from the oven and remove the
foil. Sprinkle lightly with granulated sugar. Raise the oven
temperature to 500 degrees and return the ham to glaze. Remove the
ham from the oven and arrange it on a flame proof platter. Blaze
with 1/3 cup of warm cognac. Let the ham cool, but do not chill it.
Serve with hot corn bread and a selection of salads. With this
stuffed ham you may offer pickled peaches, spiced crab apples and
old fashioned relishes.

Vincent Price Stuffed Smoked Ham Recipe

Mr. Vincent Price was an excellent chef and produced several wonderful cookbooks,

including "A Treasury of Great Recipes" by himself and his then-wife Mary Price,

which was published in 1965. This extravagant recipe was very typical of the times,

but is delicious none the less, came from that collection, and translated for a modern audience.

11 ounces mixed dried fruit
boiling water

1 3/4 lbs canned pineapple chunks, drained and liquid reserved

1 cup golden raisins

1/2 cup chopped pecans

8 lbs pre-cooked boneless ham

30 whole cloves

1 cup light brown sugar

1 cup sherry wine

1 cup orange juice

1 cup pineapple juice (use the juice from the canned chunks)

1 cup water

8 slices pineapple rings (canned is fine)

8 canned apricot halves

8 candied cherries

1/2 cup honey

1/2 cup red currant jelly

1/2 cup port wine

12 servings Change size or US/metric


2 hours 20 minutes 20 mins prep
In a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop.
Preheat oven to 400 degrees F.
In a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), white raisins, and chopped pecans.
With a long, sharp, thin knife, cut an "x" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat.
Stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham tight with skewers or twine.
Stud the ham with the whole cloves (make a small slice in the meat for each clove) then rub with the brown sugar, patting it onto the ham to adhere.
Place the ham in a roasting pan, then carefully pour over (try not to dislodge the brown sugar too much): the sherry, orange juice, the reserved pineapple juice, and the 1 cup water.
Cover the roaster with the lid or foil and bake at 400 degrees F for 45 minutes.
Remove the ham from the oven, reduce the temperature to 325 degrees F., and decorate the ham with the pineapple slices, canned apricot halves, and candied cherries, fastening them with wooden picks, then spread or drizzle ham with the honey and return to oven.
Bake for an additional 75 minutes, basting frequently.
Transfer the ham to a serving platter.
Skim the fat from the liquid in the roasting pan, then place pan on stove burner on medium low and stir in the currant jelly and the port.
Bring to a boil then strain the mixture into a sauce dish.
Serve ham and sauce, and enjoy!
Note: the ham can be refrigerated after it has been prepared and garnished and then reheated later or the next day if necessary - bring it to serving temperature by baking it at 350 degrees F for 1 1/4 hour (but don't forget to prepare the sauce from the roasting pan juices ahead, too).