St. Mary'S Stuffed Ham

1. 1

   Use a corned ham.

2. 2

   If skin is still on ham, remove by paring off with a sharp knife.

3. 3

   Leave skin on hock end.

4. 4

   With fat side up, pierce with long thin knife in slits across first row about 1-inch apart, as deep as possible without going through the bottom.

5. 5

   In some areas the bone will stop you.

6. 6

   On the second row, stagger (like bricks) from the first row, so they are off center. Continue rows as far back as possible.

7. 7

   When all rows are complete, begin stuffing holes with prepared mixture.

8. 8

   It will take at least 1 hour to stuff.

9. 9

   Rest done in low metal baking pan with at least 2-inch edge, to catch juices that come from ham. Completely seal over edge of pan with foil to cook.

10. 10

    Steam bake approximately 20 minutes per pound at 325u00b0.

* Per serving · 4 servings · Values may vary.

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