Roast Fresh Ham With Onion Stuffing Recipes

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ROAST FRESH HAM WITH ONION STUFFING



Roast Fresh Ham with Onion Stuffing image

Tired of turkey? Fly the coop! Try something new for the holidays: stuffed ham.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 8

Number Of Ingredients 10

1 pork boneless leg (fresh ham), 4 pounds
Salt
3 cups water
6 medium onions, chopped (3 cups)
2 cups soft bread cubes (3 to 4 slices)
1 egg, beaten
2 tablespoons butter or margarine
1 tablespoon dried sage leaves, crushed
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spread pork flat; sprinkle lightly with salt.
  • Heat water to boiling in 2-quart saucepan; add onions. Cook 5 minutes; drain. Mix onions and remaining ingredients. Spread half of the stuffing over pork; roll up. Fasten with metal skewers.
  • Place pork fat side down on rack in shallow roasting pan. Spoon any remaining stuffing over top of pork. Insert meat thermometer so tip is in center of thickest part of pork and does not touch stuffing. Roast uncovered 3 to 3 1/2 hours or until thermometer reads 165°F.
  • Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5° and pork will be easier to carve as juices set up). Remove foil and skewers. Cut into slices.

Nutrition Facts : Calories 515, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 650 mg

FRESH HAM WITH TUSCAN BREAD STUFFING



Fresh Ham with Tuscan Bread Stuffing image

Provided by Tyler Florence

Categories     main-dish

Time 8h

Yield 8 to 10 servings

Number Of Ingredients 19

1 (8-pound) fresh ham, bone in and skin on
2 carrots
1 onion
2 stalks celery
1 handful fresh sage leaves
1 small loaf day-old Tuscan bread, torn into 2-inch pieces
2 cups milk
1/3 cup pine nuts, toasted
1/2 cup golden raisins
1/2 cup pitted mixed olives, chopped
4 cloves garlic, minced
2 cups baby spinach leaves
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh basil leaves
4 sprigs fresh thyme, leaves picked and chopped
3 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced
3/4 cup olive oil

Steps:

  • Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
  • Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.
  • Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
  • Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.
  • Preheat the oven to 350 degrees F.
  • Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.
  • Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
  • Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
  • Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
  • Serving suggestion: polenta.

APPLE-GLAZED PORK LOIN ROAST WITH APPLE-HAM STUFFING



Apple-Glazed Pork Loin Roast With Apple-Ham Stuffing image

This is a tasty recipe I received through sparkpeople.com, adapted from Cooking Light. I love apples with pork and I love apples in stuffing, so this seems like a perfect combo to me.

Provided by Karen..

Categories     Pork

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 25

6 cups cubed white bread (about 8 slices, 1/2 inch cubes)
1 tablespoon butter or 1 tablespoon margarine
1 1/4 cups diced ham (about 6 ounces)
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 garlic clove, minced
1 1/2 cups chopped granny smith apples (about 1/2 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup apple juice
3 lbs boneless pork loin roast
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
cooking spray
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind

Steps:

  • Preheat oven to 400 degrees.
  • To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400 degrees for 6 minutes or until toasted; set aside.
  • Melt butter in a large nonstick skillet over medium-high heat. Add ham; saute 4 minutes or until lightly browned.
  • Add onion and next 5 ingredients (onion through garlic); cook over medium-high, heat 5 minutes or until tender.
  • Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes.
  • Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.
  • To prepare roast, trim fat from pork.
  • Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork.
  • Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork.
  • Bake at 400 degrees for 30 minutes.
  • Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast.
  • Spoon the stuffing onto the broiler pan around pork.
  • Cover with foil, and bake at 400 degrees for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155 degrees, basting pork occasionally with jelly mixture.
  • Cover and let stand 10 minutes before slicing.

Nutrition Facts : Calories 426.4, Fat 14.6, SaturatedFat 3.5, Cholesterol 99.2, Sodium 725, Carbohydrate 37.5, Fiber 2.1, Sugar 17.6, Protein 35.5

ROAST PORK WITH ONION STUFFING



Roast Pork With Onion Stuffing image

This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.

Provided by SheCooksToConquer

Categories     Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 lbs pork loin
1 tablespoon olive oil
1 teaspoon thyme leaves
1/4 cup butter
4 large onions, chopped (I prefer Vidalia or Texas Sweet, should be about 4 cups total)
1/4 cup flour
1 teaspoon chicken base (boullion works just fine)
1/4 teaspoon ground nutmeg
1 cup water
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
  • Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
  • Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
  • Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
  • Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
  • Remove roast from pan and cover to keep warm while making gravy.
  • Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).

Nutrition Facts : Calories 793.1, Fat 52.5, SaturatedFat 19.9, Cholesterol 201.8, Sodium 190.8, Carbohydrate 15.6, Fiber 1.6, Sugar 4.4, Protein 61.8

ROASTED FRESH HAM



Roasted Fresh Ham image

This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!

Provided by Matt Lee And Ted Lee

Categories     dinner, roasts, main course

Time 4h30m

Yield 12 to 14 servings

Number Of Ingredients 6

1 16-to-18-pound fresh ham
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons fresh thyme (from 14 to 16 stems)
2 cups plus 2 tablespoons dry white wine
1/4 cup half-and-half

Steps:

  • Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
  • In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
  • Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
  • Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

Nutrition Facts : @context http, Calories 1156, UnsaturatedFat 48 grams, Carbohydrate 2 grams, Fat 87 grams, Fiber 0 grams, Protein 80 grams, SaturatedFat 30 grams, Sodium 823 milligrams, Sugar 1 gram

ROASTED STUFFED ONIONS



Roasted Stuffed Onions image

Categories     Onion     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes 10 stuffed onions

Number Of Ingredients 11

10 medium red and yellow onions (4 lb)
1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2 cup) unsalted butter, melted
1 1/4 cups turkey giblet stock

Steps:

  • Make onion shells:
  • Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
  • Make stuffing:
  • Coarsely chop enough scooped-out onion to measure 3 cups.
  • Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
  • Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
  • Roast onions:
  • Preheat oven to 425°F.
  • Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
  • Stuff and bake onions:
  • Reduce oven temperature to 350°F.
  • Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

FRESH HAM WITH CRACKLINGS AND PAN GRAVY



Fresh Ham with Cracklings and Pan Gravy image

Categories     Beer     Mustard     Roast     St. Patrick's Day     Ham     Gourmet

Yield Serves 8 with leftovers

Number Of Ingredients 17

an 8- to-10 pound fresh ham (shank and leg of pork)
vegetable oil for rubbing the ham
1 tablespoon coarse salt
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon crumbled dried sage
1/2 teaspoon pepper
1 teaspoon English-style dry mustard
12 ounces beer (not dark)
watercress sprigs for garnish
For the gravy
2 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon English-style mustard
1/4 teaspoon crumbled dried sage
1/8 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
2 teaspoons cider vinegar

Steps:

  • With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F.> and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170°F., and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered.
  • Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.
  • Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.

FRESH HAM ROASTED WITH RYE BREAD AND DRIED FRUIT STUFFING



Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 4h15m

Yield About 15 servings

Number Of Ingredients 14

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

Steps:

  • Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. 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. Set aside.
  • Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
  • Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3 1/2 hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.

Nutrition Facts : @context http, Calories 1233, UnsaturatedFat 48 grams, Carbohydrate 27 grams, Fat 87 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 30 grams, Sodium 939 milligrams, Sugar 14 grams, TransFat 0 grams

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Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


ROAST FRESH HAM WITH SAVORY STUFFING - PLAIN.RECIPES
Melt butter; add onion and celery and cook slowly for about 10 minutes, stirring occasionally. Add 1 1/2 teaspoons sage, 1/2 teaspoon salt, 1/4 teaspoon pepper, the paprika and garlic salt. Add the water and bring to boil.
From plain.recipes


RECIPE DETAIL PAGE | LCBO
Preheat oven to 400°F (200°C). 2. Combine tarragon, honey, lemon juice, orange juice and olive oil. Brush on to chicken. Leave to marinate for 4 hours, refrigerated or overnight. Season with salt and pepper. 3. For stuffing; add olive oil to a large skillet on …
From lcbo.com


ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
For the stuffing: 3 cups 1/2-inch cubes of day-old homemade-type white bread: 3 cups 1/2-inch cubes of day-old whole-wheat bread: 3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice: 1 stick (1/2 cup) unsalted butter: 2 onions, chopped: 4 ribs of celery, chopped
From wikifoodhub.com


HOW TO MAKE FRESH HAM WITH GRAVY FOR CHRISTMAS DINNER
2016-03-26 Press the stuffing deep into the gashes; fingers work best. Place the ham fat side up on a rack in the roasting pan. Roast for 20 minutes, then turn the oven down to 325 degrees. Begin checking the ham after 4 hours. Roast until the internal temperature reaches 145 degrees (approximately 51/2 hours total cooking time).
From dummies.com


ROAST CHICKEN WITH WALNUT AND SAGE STUFFING | FRESH RECIPES NZ
Add onion and sage and fry for 5 minutes, stirring often, until the onion has softened. Add walnuts and stir through. Add to a bowl with remaining stuffing ingredients. Mix well and set aside. Fill the chicken cavity with stuffing, then tie the legs together with twine. Place chicken in a large roasting dish then season the chicken with salt ...
From fresh.co.nz


ROASTED FRESH HAM - RECIPES | COOKS.COM
Make sure the ham is well tied. Also, this ... with leg of lamb. Ingredients: 7 (crumbs .. like .. oil .. parsley ...) 5. MUSHROOM MADNESS PIZZA. Heat oven to 400°F. In ... red onions, mushrooms and ham. Bake 15 minutes or until golden brown. Sprinkle with …
From cooks.com


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