Waldorf Stuffed Ham Recipes

STUFFED HAM, SOUTHERN MARYLAND STYLE

Steps:

• If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
• Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
• Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
• Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
• While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
• Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
• Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
• Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
• To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.

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.

RALEY'S MARKET STUFFED HAM

Steps:

• Trim excess fat from ham.
• Preheat oven to 400 degrees F.
• Wash cabbage, kale and onions with cold water. Chop or shred cabbage, kale, and onions and place in a large bowl. Add red and black pepper. Mix all ingredients thoroughly.
• Prepare ham for stuffing by making 1 or 2-inch slits all over the ham, about 1- to 2-inches deep. Using your gloved hand, press stuffing into slits until full. Fill large cavity where bone was located with stuffing also.
• When finished stuffing, tie ham with string. Wrap ham with cheesecloth and tie securely. Cover ham with aluminum foil and bake for 5 hours.
• When ham is finished, drain and let ham cool down overnight in the refrigerator before carving. Serve cold.

ROAST FRESH HAM WITH ONION STUFFING

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.

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.

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.

WALDORF STUFFED PORKED CHOPS

Steps:

• In a small bowl, combine first 5 ingredients. Season with a pinch of salt and pepper.
• With paring knife, form a deep pocket in each chop: make a 3-4 inch slit into the side and cut through the middle, almost to the other edge. Widen cut into a pocket.
• Use 1/2 to 3/4 of the cheese mixture to stuff the chops, reserving the remaining mixture for topping. Seal openings with toothpicks if needed. Season both sides of the stuffed chops with salt and pepper.
• Heat 1-2 tablespoons of olive oil in saute pan till shimmering. Sear chops for 4-5 minutes per side till golden outside and cooked thru.
• Remove chops from pan, lower heat.
• Carefully add white wine to the pan, scraping up any browned bits from pan, simmer 1 minute.
• Add remaining cheese mixture and simmer until wine is reduced and absorbed, about 1 minute more.
• Remove toothpicks from chops, and top with wine-cheese mixture.

HAM-STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce., Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13x9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.

MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
• Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
• Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
• Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
• Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

WALDORF SALAD III

Steps:

• Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.
• In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Fold in the whipped cream.
• Drain the apples and add to the mayonnaise mixture, along with the celery and raisins. Stir until ingredients are evenly coated.