Claudia McQuillan's Stuffed Easter Ham
Claudia McQuillan's Stuffed Easter Ham
Rating: (1 rated)
Recipe Yield: Total time: 1 hour | Serves 14
1 (6- to 7-pound) smoked ham shank with bone in 1 bunch spinach 1 bunch parsley Tops of 1 bunch green onions, washed and dried 2 cups Cabernet Sauvignon 2 cups honey

Step 1 With sharp knife, trim skin from top of ham. Score ham in 2-inch intervals, cutting 2 inches into ham.

Step 2 Wash and dry spinach, parsley and green onions. Remove stems from spinach and parsley. Cut green onion tops into 1-inch lengths. Combine spinach, parsley and green onion tops in food processor. Process with pulsing motion until finely chopped.

Step 3Stuff mixture into scoring on ham, fitting in as deeply as possible. Place ham in roasting pan. Mix wine and honey and pour over ham. Pat any remaining stuffing over back of ham.

Step 4Bake at 350 degrees until ham is heated through and deeply colored, 30 to 45 minutes, basting every 10 to 15 minutes. Remove from oven and place on carving board. Allow to stand 10 minutes before carving. Serve hot or at room temperature.

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