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1
In a skillet, brown and crumble the sausage.
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2
Drain well and add celery, onion and apple; cook over low heat, stirring occasionally, until celery is tender.
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3
Remove from heat and stir in crumbs, mincemeat, parsley and thyme.
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4
Mix well.
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5
On top of ham, cut two full length wedges out, about 1 inch wide and 3/4 inch deep, 3 inches apart.
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6
Spoon about 1/2 cup stuffing into each wedge.
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7
Place remaining stuffing in a greased 1 1/2 cup casserole dish, cover and place in fridge.
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8
Place ham in a roasting tin and cover loosely with a foil tent.
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9
Bake at 325*F for 2 1/4 hours.
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10
In a saucepan, heat jelly and mustard until jelly melts.
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11
Brush some over ham; return ham to oven, uncovered for 30 minutes longer, brushing occasionally with jelly mixture.
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12
Place covered dish of stuffing in the oven at this time as well.
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13
For pears, mix water and lemon juice.
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14
Dip pear halves in this and drain.
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15
Place with cut sides up in a greased baking pan.
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16
Mix chutney and apple juice; pour over pears.
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17
Drizzle with butter.
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18
Remove ham from oven; covr with foil and let stand 30 minutes before slicing.
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19
While continuing to bake stuffing, bake pears, uncovered for 30 minutes basting occasionally.
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20
Serve the ham sliced, accompanied with the pears.
