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Greens Stuffed Ham

This is a delicious recipe from the 1993 Better Homes and Gardens Holiday Cooking magazine. For those who enjoy greens, the stuffing adds a nice flavor. Our family has enjoyed this for Sunday or Holiday meals. We like it with Black-eyed Pea Salad (#200098) and a potato dish.

Ready In:
3hrs
Serves:
Units:

ingredients

directions

  • Place ham meaty side up on a cutting surface.
  • On the meaty side, cut 5 or 6 pockets parallel to the bone (lengthwise) about 1 - 2 inches deep and 3/4 inch apart; set aside.
  • In a medium skillet, bring water to a boil.
  • Add kale and celery, cover, and reduce heat to low, cooking for 10 minutes.
  • Preheat oven to 325°F.
  • Drain kale and celery.
  • Stir in butter, brown sugar, vinegar, pepper and mustard.
  • Add bread cubes; toss to mix.
  • Spoon stuffing into the pockets of the ham.
  • Tie with kitchen string to keep in place if necessary.
  • Place ham, stuffed side up, on a rack in a shallow roaster.
  • DO NOT ADD WATER OR COVER THE PAN.
  • Bake for 2-2 1/2 hours or until meat thermometer registers 150°F.
  • IF NECESSARY, cover ham loosely with foil after 1 hour to prevent burning.
  • To serve, slice ham perpendicular to the bone.
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@Acerast
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@Acerast
Contributor
"This is a delicious recipe from the 1993 Better Homes and Gardens Holiday Cooking magazine. For those who enjoy greens, the stuffing adds a nice flavor. Our family has enjoyed this for Sunday or Holiday meals. We like it with Black-eyed Pea Salad (#200098) and a potato dish."
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  1. Acerast
    This is a delicious recipe from the 1993 Better Homes and Gardens Holiday Cooking magazine. For those who enjoy greens, the stuffing adds a nice flavor. Our family has enjoyed this for Sunday or Holiday meals. We like it with Black-eyed Pea Salad (#200098) and a potato dish.
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