Recipe by MarieRynr
This is a delicious way of preparing ham for a very special dinner. We always have it at Easter but it would be great for any special occasion, and I can assure you well worth the effort!
- 2 lbs good quality bulk pork sausage
- 1 cup chopped celery
- 1 cup chopped onion
- 1 unpeeled apple, diced
- 3 cups soft bread cubes
- 1⁄2 cup mincemeat
- 1⁄2 cup chopped fresh parsley
- 2 teaspoons dried thyme
- 6 -7 lbs fully cooked boneless ham
- 1⁄2 cup apple jelly or 1⁄2 cup honey
- 3 tablespoons Dijon mustard
Chutney Baked Pears
- 1 cup water
- 2 tablespoons lemon juice
- 6 ripe pears, peeled,halved and cored
- 1 cup chutney
- 1⁄2 cup apple juice
- 2 tablespoons butter, melted
Directions See How It's Made
- 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.