Stuffed Company Ham With Chutney Baked Pears Recipes

STUFFED COMPANY HAM

Steps:

• In a skillet, brown and crumble sausage. Drain. Add the celery, onion and apple cook over low heat, stirring occasionally, until celery is tender. Remove from heat stir in crumbs, mincemeat, parsley and thyme. Mix well. On top of ham, cut two full-length wedges, about 1 in. wide and 3/4 in. deep, 3 in. apart. Spoon about 1/2 cup of the stuffing into each wedge. Place remaining stuffing in a greased 1-1/2-qt. covered baking dish refrigerate. Place ham in a roasting pan and cover loosely with a foil tent. Bake at 325° for 2-1/4 hours. In a saucepan, heat jelly and mustard until jelly melts. Brush some over ham return ham to the oven, uncovered, for 30 minutes, brushing occasionally with jelly mixture. Also place covered baking dish of stuffing in the oven at this time. For pears, mix water and lemon juice. Dip pear halves and drain. Place with cut sides up in a greased 13-in. x 9-in. x 2-in. baking pan. Mix chutney and apple juice pour over pears. Drizzle with butter. Remove ham from oven cover with foil and let stand 30 minutes before slicing. While continuing to bake stuffing, bake pears, uncovered, for 30 minutes, basting occasionally.© Copyright Reiman Publications, 1993-1997

ALMOND-STUFFED PEARS

Steps:

• Place pears, cut side down, in an ungreased 13-in. x 9-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350° for 35-45 minutes or until tender. , Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.

STUFFED HASSELBACK HAM

Steps:

• Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
• Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
• Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
• Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
• Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
• Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
• To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
• Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
• In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
• Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.

MUSTARD-GLAZED HAM WITH PEAR CHUTNEY

Steps:

• Heat oven to 325°F.
• Place ham in roasting pan; cover loosely with foil. Bake 1-1/2 hours.
• Meanwhile, mix mustard, syrup and cloves until blended. Heat oil in small saucepan on medium heat. Add peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add pears, onions, currants, water, vinegar and 1/3 cup mustard mixture; mix well. Cook 20 min., stirring occasionally. Remove from heat; set aside until ready to use.
• Remove ham from oven; brush with remaining mustard mixture. Bake, uncovered, 30 min. or until heated through (140°F).
• Slice ham. Serve topped with pear chutney.

BAKED STUFFED HAM

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large nonstick skillet over medium-high heat.
• Add onion and garlic,cook until soft (about 5 minutes).
• Add chard and green onions,cook until chard begins to wilt (about 5 minutes).
• Add mustard seeds,salt and red pepper,mix well.
• Cook until chard is completely wilted and tender (about another 5 minutes).
• Reomve from heat and add parmesan,mix well.
• Put large sheet of aluminum foil in roasting pan.
• Set ham on foil and stuff filling between each slice of ham.
• Wrap foil around ham and bake until hot,about 1 hour.

HAM AND CHUTNEY SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
• Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.

STUFFED HAM WITH RAISIN SAUCE

Steps:

• 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 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.

HAM-STUFFED ACORN SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds.
• Place squash cut side down in a greased baking dish; add water until 1/2 inch deep.
• Cover dish and bake at 350° for 30 minutes.
• In a small saucepan, melt the butter.
• Add in the celery and onion; cook, stirring frequently, until tender.
• Add the ham, brown sugar, allspice, and cinnamon; stir to combine.
• Cook over medium heat until well heated.
• Place squash shells in a baking dish, cut side up.
• Spoon ham mixture into squash shells.
• Cover and bake at 350° for 15 minutes.
• Uncover and bake 15 minutes more.

HONEY HAM WITH ASIAN PEARS

Steps:

• Lay the ham slices out in the rice bowl of a steamer. Sprinkle with the brown sugar. Steam for 25 minutes, adding more water as needed.
• When the ham is nearly finished cooking, combine the soy sauce, water and honey in a small saucepan and bring to a boil.
• Reduce the heat to low and keep warm.
• Add the pear slices to the steaming dish. Brush the pears and ham slices with some of the sauce. Steam for 5 more minutes.
• Pour the remainder of the sauce over and garnish with the green onion before serving.

PEACH GLAZE FOR HAM

Steps:

• Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.

STUFFED COMPANY HAM WITH CHUTNEY BAKED PEARS

Steps:

• In a skillet, brown and crumble the sausage.
• Drain well and add celery, onion and apple; cook over low heat, stirring occasionally, until celery is tender.
• Remove from heat and stir in crumbs, mincemeat, parsley and thyme.
• Mix well.
• On top of ham, cut two full length wedges out, about 1 inch wide and 3/4 inch deep, 3 inches apart.
• Spoon about 1/2 cup stuffing into each wedge.
• Place remaining stuffing in a greased 1 1/2 cup casserole dish, cover and place in fridge.
• Place ham in a roasting tin and cover loosely with a foil tent.
• Bake at 325*F for 2 1/4 hours.
• In a saucepan, heat jelly and mustard until jelly melts.
• Brush some over ham; return ham to oven, uncovered for 30 minutes longer, brushing occasionally with jelly mixture.
• Place covered dish of stuffing in the oven at this time as well.
• For pears, mix water and lemon juice.
• Dip pear halves in this and drain.
• Place with cut sides up in a greased baking pan.
• Mix chutney and apple juice; pour over pears.
• Drizzle with butter.
• Remove ham from oven; covr with foil and let stand 30 minutes before slicing.
• While continuing to bake stuffing, bake pears, uncovered for 30 minutes basting occasionally.
• Serve the ham sliced, accompanied with the pears.