Country Ham With Grits Stuffing

1. 1

   Soak ham in water to cover 24 hours; drain and pat dry. Remove center portion of ham with a sharp knife, leaving a 1 1/2-inch border. Reserve center portion for another use, or chop and substitute for oysters in stuffing, if desired.

2. 2

   Spoon 4 cups unbaked Grits Stuffing into ham cavity; tie ham at 1-inch intervals with kitchen string. Wrap ham in cheesecloth, and place, small end down, in a large roasting pan. Add cider to pan.

3. 3

   Spoon remaining stuffing into a lightly greased 2-quart shallow baking dish.

4. 4

   Bake ham at 325u00b0 for 1 hour, basting ham every 20 minutes with pan drippings; place dish of stuffing into oven, and bake ham and stuffing 30 minutes or until stuffing is lightly browned and a meat thermometer inserted in ham registers 140u00b0. Remove dish of stuffing, and keep warm.

5. 5

   Remove cheese cloth from ham, and return ham to roasting pan; baste ham with pan drippings.

6. 6

   Broil 8 inches from heat (with electric oven door partially open) until browned. Serve with baked stuffing.

* Per serving · 4 servings · Values may vary.

No additional tips available.