Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing Recipe

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.

No additional tips available.

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

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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.

Fresh Ham Roasted With Rye Bread and Dried Fruit Stuffing

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