| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat/pork |
16 |
Servings |
INGREDIENTS
| 1 |
|
10 lb fully cooked, half ham |
| 1 |
pk |
Frozen chopped kale; thawed 10oz |
| 1 |
pk |
Frozen chopped spinach; thawed, 10 oz |
| 1 |
lg |
Onion; peeled, coarsely chopped |
| 3/4 |
c |
Packed watercress |
| 1/2 |
c |
Packed celery leaves |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Honey |
| 2 |
tb |
Cider vinegar |
| 2 |
ts |
Mustard |
| 2 |
ts |
Dry ginger |
|
|
Watercress for garnish (opt) |
INSTRUCTIONS
GLAZE
Cut the rind, if any off the ham. TRim away all but about 1/4 inch of fat
from the ham. Using a small sharp knife, make X shaped cuts about 2 inches
deep and 1 inch apart all over the fat side of the ham. Preheat oven to 325
degrees. Squeeze as much water as possible from the thawed kale and
spinach, Put then in the food processor along with the onion, watercress,
celery leaves, salt and pepper. Pulse until the vegetables are finely
chopped. Press the vegetable mixture into the cavities you have cut inot
the ham, packing it down well. Place the ham fat side up , in a shallow
baking pan. Bake for 2 hours. Stir together honey, vinegar, mustard and
ginger and brush part of mixture onto ham. Continue baking and basting for
30 minutes, until ham is richly glazed. REmove ham from the oven and let it
rest for 20 minutes for easier carving. Carve carefully, holding the slices
to keep stuffing in place. Garnish platter with watercress if you like.
Source: adapted from The Best of Family Circle Cookbook Miami Herald 4/4/96
formatted by Lisa Crawford, 4/12/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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