Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing

Name: Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing
Total time: 4 h 15 min
Yield: About 15 servings
Ingredients: 1 fresh ham, about 18 pounds, prepared by your butcher (See Step 1); 7 cloves garlic, minced; 1 tablespoon caraway seeds, crushed; 4 teaspoons salt; Freshly ground pepper to taste; 1 teaspoon olive oil; 1 medium onion, peeled and chopped; 3 cups sourdough rye bread, cut into 1/2-inch cubes; 1 1/4 cups coarsely chopped pitted prunes; 1 1/4 cups coarsely chopped dried apricots; 1 large tart apple, peeled, cored and cut into 1/2-inch cubes; 2 teaspoons chopped fresh rosemary; 1 egg, lightly beaten; 1 cup chicken broth, homemade or low-sodium canned

By Molly O'Neill

Total Time: 4 hours 15 minutes
Rating: 4(5)
Notes: Read community notes

Featured in: This Little Piggy Ate Roast Beef

Learn: How to Cook Ham

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Ingredients

Yield:About 15 servings

1fresh ham, about 18 pounds, prepared by your butcher (See Step 1)
7cloves garlic, minced
1tablespoon caraway seeds, crushed
4teaspoons salt
Freshly ground pepper to taste
1teaspoon olive oil
1medium onion, peeled and chopped
3cups sourdough rye bread, cut into ½-inch cubes
1¼cups coarsely chopped pitted prunes
1¼cups coarsely chopped dried apricots
1large tart apple, peeled, cored and cut into ½-inch cubes
2teaspoons chopped fresh rosemary
1egg, lightly beaten
1cup chicken broth, homemade or low-sodium canned

Ingredient Substitution Guide

Preparation

Step 1
Have your butcher bone and butterfly the ham and score the fat in a diamond pattern. Preheat oven to 350 degrees. Combine ⅔ of the garlic, ⅔ of the caraway seeds, 3 teaspoons of the salt and pepper to taste and rub the mixture over the inside and outside of the pork. Set aside.
Step 2
Heat the olive oil in a medium skillet over medium heat. Add the remaining garlic and the onion and cook until soft, about 5 minutes. Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste. Mix until well combined.
Step 3
Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine. Place in a large, deep roasting pan and pour in the chicken broth. Bake, basting from time to time, until the roast reaches 145 degrees on a meat thermometer, about 3½ hours. Let stand for 15 minutes. Degrease the pan juices, slice serve passing the juices separately.

Ratings

4 out of 5

5 user ratings

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Cooking Notes

Mary6 years ago

Just about ruined part of our Easter dinner, the internal temp says to cook to 350 or 360, I was trying to do way too much and believed the instructions. At about 210 I started to think that my beautiful ham was looking dry, pulled it out of the oven. Basically it was eatable but very dry. Please correct the temp on this recipe. Thanks

Mary6 years ago

Cathy6 years ago

Roast to 360 degrees??? Really??

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