Country Ham With Grits Stuffing

Southern Living
John Fleer suggest ordering boneless country ham (as we did) from S. Wallace Edwards & Sons, Inc.'s, Virginia Traditions catalog at 1-800-222-4267 (cost about $60). You'll carve out the center of the ham to stuff it.
12 servings


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1 (6-pound) country ham half, bone removed
2 cups apple cider


Soak ham in water to cover 24 hours; drain and pat dry. Remove center portion of ham with a sharp knife, leaving a 1 1/2-inch border. Reserve center portion for another use, or chop and substitute for oysters in stuffing, if desired.

Spoon 4 cups unbaked Grits Stuffing into ham cavity; tie ham at 1-inch intervals with kitchen string. Wrap ham in cheesecloth, and place, small end down, in a large roasting pan. Add cider to pan.

Spoon remaining stuffing into a lightly greased 2-quart shallow baking dish.

Bake ham at 325° for 1 hour, basting ham every 20 minutes with pan drippings; place dish of stuffing into oven, and bake ham and stuffing 30 minutes or until stuffing is lightly browned and a meat thermometer inserted in ham registers 140°. Remove dish of stuffing, and keep warm.

Remove cheese cloth from ham, and return ham to roasting pan; baste ham with pan drippings.

Broil 8 inches from heat (with electric oven door partially open) until browned. Serve with baked stuffing.

Created date

October 2003