Roast Fresh Ham With Savory Stuffing

1. 1

   Have the butcher remove the aitchbone and leg bone from the ham, leaving the shank bone in.

2. 2

   Melt butter; add onion and celery and cook slowly for about 10 minutes, stirring occasionally.

3. 3

   Add 1 1/2 teaspoons sage, 1/2 teaspoon salt, 1/4 teaspoon pepper, the paprika and garlic salt.

4. 4

   Add the water and bring to boil.

5. 5

   Stir in crumbs and parsley.

6. 6

   Fill pocket in ham left by removing the leg bone.

7. 7

   It is possible to remove the bone without cutting the meat but if the meat is cut, tie together securely with cord.

8. 8

   Score fat, leaving skin on shank.

9. 9

   (When ready to serve, cut off skin and break up to serve.)

10. 10

    Put meat, fat side up, on rack in shallow roasting pan.

11. 11

    Sprinkle with salt, pepper and a little sage.

12. 12

    Do not cover, do not add water and do not baste.

13. 13

    Insert the point of a meat thermometer into center of thickest part of meat, not touching bone, fat or stuffing.

14. 14

    Roast in preheated slow oven (325u00b0) for about 4 1/2 hours or until meat thermometer registers 185u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.