Fresh Ham Roasted With Rye Bread and Dried Fruit St

Name: Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Have your butcher bone and butterfly the ham and score the fat in a diamond pattern.
2
Preheat oven to 350 degrees.
3
Combine 2/3 of the garlic, 2/3 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.
4
Set aside.
5
Heat the olive oil in a medium skillet over medium heat.
6
Add the remaining garlic and the onion and cook until soft, about 5 minutes.
7
Place in a large bowl with the bread cubes, prunes, apricots, apple, rosemary, egg, remaining caraway seeds, remaining teaspoon salt and pepper to taste.
8
Mix until well combined.
9
Open out the pork, spread the stuffing, fold the pork around it and tie securely with twine.
10
Place in a large, deep roasting pan and pour in the chicken broth.
11
Bake, basting from time to time, until the roast reaches 350 to 360 degrees on a meat thermometer, about 3 1/2 hours.
12
Let stand for 15 minutes.
13
Degrease the pan juices, slice serve passing the juices separately.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions